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re: Need some help regarding cooking on a smoker...updates page 6
Posted on 12/29/17 at 9:27 am to Hold That Tiger 10
Posted on 12/29/17 at 9:27 am to Hold That Tiger 10
quote:
I'm pretty nervous and checking the temperature every 10 minutes lol.
This is why you need a dual probe remote thermometer. You can situate one probe for reading the temp in the smoker and one in the meat to get a temp there. Then put the remote display next to your couch and just check it there.
2
Posted on 12/29/17 at 9:31 am to Boudreaux35
I'm certainly going to get me one.
Posted on 12/29/17 at 10:17 am to Hold That Tiger 10
quote:
vertical water smoker
Why would you smoke vertical water?
Posted on 12/29/17 at 10:27 am to Boudreaux35
So the thermometer in the pic is the one you recommend? If so where to get it? I have a digital thermometer buit into MB smoker, I'd be curious to see the difference in readings.
Posted on 12/29/17 at 10:47 am to Rza32
quote:
So the thermometer in the pic is the one you recommend?
It is a good one. Maybe not the best but it is a reasonably priced one with some nice features. It has 2 probes which I find helpful. There are others with more probes. I usually use one probe in the meat and one for temp inside the smoker. I have an offset smoker with an analog thermometer in the lid. It is about 12-14 inches above the grate and the temp is about 20+ degrees different.
This model thermometer has the option to use preset temp ranges for different kinds of foods so that it sends an alarm if the temp vary beyond those ranges. I believe you can also modify those temp ranges to suit your liking. I don't use the alarms typically.
I believe Academy handles this model.
This post was edited on 12/29/17 at 10:48 am
Posted on 12/29/17 at 10:52 am to Boudreaux35
Maverick makes a good one, and their customer service is phenomenal.
The probes on mine went out most likely due to my own fault. They replaced them no questions asked.
The probes on mine went out most likely due to my own fault. They replaced them no questions asked.
Posted on 12/29/17 at 11:04 am to KosmoCramer
The one I posted is the Maverick ET733
Posted on 12/29/17 at 11:10 am to Boudreaux35
I have the ET732
Posted on 12/29/17 at 11:59 am to Hold That Tiger 10
Just remember...if you're lookin' you're not cookin'...don't check it too frequently, especially early on in the smoke.
Probes are very nice and handy but they're not essential. People have been successfully smoking meat for centuries before the invention of the internal probe. The built in temperature gauge on your smoker isn't worthless. The temp at grate level is probably higher than what it reads but with experience you'll get a feel for what works on your smoker based on its reading regardless of how accurate it is. It just has to be consistent.
You still should get probes but don't trust them completely either. You'll always want to test your meat in multiple places with a hand held thermometer before you take it off.
Pork butt is very forgiving. Don't sweat it too much. You're going to be fine. Just don't use too much mesquite. (Any other wood would've been a better choice.)
I've tried using dry wood chunks not soaked in water and they burst into flame. Not good. I always soak. Not for long and I let them sit on the ground for a few minutes before I toss them on the coals so they're not dripping wet. That works perfectly imo.
Good luck! You're probably about to go on a smoking binge smoking everything you can think of. Here's another tip: there's always room to stick a few sausages on there. Ham hocks are another good option to fill unused space.
Probes are very nice and handy but they're not essential. People have been successfully smoking meat for centuries before the invention of the internal probe. The built in temperature gauge on your smoker isn't worthless. The temp at grate level is probably higher than what it reads but with experience you'll get a feel for what works on your smoker based on its reading regardless of how accurate it is. It just has to be consistent.
You still should get probes but don't trust them completely either. You'll always want to test your meat in multiple places with a hand held thermometer before you take it off.
Pork butt is very forgiving. Don't sweat it too much. You're going to be fine. Just don't use too much mesquite. (Any other wood would've been a better choice.)
I've tried using dry wood chunks not soaked in water and they burst into flame. Not good. I always soak. Not for long and I let them sit on the ground for a few minutes before I toss them on the coals so they're not dripping wet. That works perfectly imo.
Good luck! You're probably about to go on a smoking binge smoking everything you can think of. Here's another tip: there's always room to stick a few sausages on there. Ham hocks are another good option to fill unused space.
This post was edited on 12/29/17 at 12:18 pm
Posted on 12/29/17 at 12:12 pm to Treacherous Cretin
4 hours in and so far so good. Just in the last hour ive learned to just leave it the hell alone. I haven't opened the lid, except once because I had to, but I was messing around with the door to get the coals going. Ive been constantly between 200-300, so I've sat right in my target range for 90% of the time.
I opened the lid once because my uncle came over and then came back with some deer sausage, so I threw that on.
My lack of experience and nervousness has me checking the thermometer every 15 minutes, but I'm starting to get it going. Just cracked my first beer, so that'll help the process I'm sure.
I opened the lid once because my uncle came over and then came back with some deer sausage, so I threw that on.
My lack of experience and nervousness has me checking the thermometer every 15 minutes, but I'm starting to get it going. Just cracked my first beer, so that'll help the process I'm sure.
This post was edited on 12/29/17 at 12:13 pm
Posted on 12/29/17 at 1:39 pm to Hold That Tiger 10
You are doing fine. Pop a couple beers and enjoy
Posted on 12/29/17 at 2:10 pm to Hold That Tiger 10
quote:
4 hours in and so far so good.
quote:
Just cracked my first beer
What the hell? You gonna learn, boy....You gonna learn.
Posted on 12/29/17 at 2:21 pm to Boudreaux35
Make sure if the lighter fluid In the coffee can gets low late in the smoke use highly rated flame retardant gloves and pull it off the fire box before refilling with fluid and placing back on the fire box. DO NOT pour fluid into the can while its sitting in the fire box. Could create flare up.
Posted on 12/29/17 at 2:54 pm to Tiger Ryno
How the hell is he going to tell when it’s done? Does he have a meat thermometer inserted?
OP. Don’t open the damned lid. It adds cooking time.
OP. Don’t open the damned lid. It adds cooking time.
Posted on 12/29/17 at 5:23 pm to Boudreaux35
quote:
quote:
Just cracked my first beer
What the hell? You gonna learn, boy....You gonna learn.
Yeah...that first beer should have been opened in conjunction with the lighting of the box.
Posted on 12/29/17 at 6:21 pm to ragincajun03
I can't even find my smoker if I'm not half sauced
Posted on 12/29/17 at 8:57 pm to heatom2
All done.
All in all it came out pretty good. Finished cooking in 10 1/2 hours. Came out super moist. Had a distinct smoke taste to it. I used applewood charcoal and hickory wood chunks. I think I could have gone slightly easier on the hickory.
I was able to keep my fire pretty consistent all day. Never touched 300 and never dipped below 200. I stayed outside and baby sat the fire pretty much all 10 hours, but I didn't really have anything better to be doing.
Overall I came away satisfied. Started planning my next smoke as I was finishing this one. Chicken next, and then I'll tackle a brisket or ribs.
All in all it came out pretty good. Finished cooking in 10 1/2 hours. Came out super moist. Had a distinct smoke taste to it. I used applewood charcoal and hickory wood chunks. I think I could have gone slightly easier on the hickory.
I was able to keep my fire pretty consistent all day. Never touched 300 and never dipped below 200. I stayed outside and baby sat the fire pretty much all 10 hours, but I didn't really have anything better to be doing.
Overall I came away satisfied. Started planning my next smoke as I was finishing this one. Chicken next, and then I'll tackle a brisket or ribs.
Posted on 12/29/17 at 8:58 pm to Hold That Tiger 10
He's hooked boys
Posted on 12/29/17 at 8:59 pm to heatom2
quote:
I can't even find my smoker if I'm not half sauced
If I would have started drinking at 7 AM I would have been sleeping before it was done. I ran out of charcoal, whiskey, beer and just about out of pork. So my drinking game was on point as well.
Posted on 12/29/17 at 9:00 pm to Hold That Tiger 10
Any Pictures?
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