Starting at midnight this weekend.
I ran into a similar issue this past weekend mneeley. I put a almost 7 lb on my new smoker and we were eating it at 10:30 that night.
Starting at midnight this weekend.
Starting at midnight this weekend.
What wireless thermometer is everyone using/recommending?
That's on my list to buy this week.
Thanks
That's on my list to buy this week.
Thanks
quote:Originally posted by sarbuze:
What wireless thermometer is everyone using/recommending?
That's on my list to buy this week.
Thanks
I've been using an Oregon Scientific for what feels like a decade, but she's starting to show her age, but did log a solid 16 hours this past weekend so the old girl isn't giving it up just yet.
Anyway I started my search again recently so this is a bit top of mind for me.
Most of the new contenders offer integration with your mobile device via bluetooth or wifi rather than a dedicated remote.
iGrill is a popular one, but what I'm leaning towards at the moment is a product called Tappecue. Pricy, but I like the option of wifi enabled and remote visibility for those long smokes.
quote:Originally posted by snipes:
I ran into a similar issue this past weekend mneeley. I put a almost 7 lb on my new smoker and we were eating it at 10:30 that night.
Starting at midnight this weekend.
for a pork butt?
what time did you start?
quote:Originally posted by g-man:quote:Originally posted by snipes:
I ran into a similar issue this past weekend mneeley. I put a almost 7 lb on my new smoker and we were eating it at 10:30 that night.
Starting at midnight this weekend.
for a pork butt?
what time did you start?
I put it on at 6 a.m., pulled from fridge and started smoker about 45 min earlier. @225
quote:Originally posted by snipes:quote:Originally posted by g-man:quote:Originally posted by snipes:
I ran into a similar issue this past weekend mneeley. I put a almost 7 lb on my new smoker and we were eating it at 10:30 that night.
Starting at midnight this weekend.
for a pork butt?
what time did you start?
I put it on at 6 a.m., pulled from fridge and started smoker about 45 min earlier. @225
dannng and it was completed 16 hours later?!?!
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
Had a similar situation on Sunday snipes. Decided to slip a 7 lb pork shoulder into our oven to finish up. The troops were getting restless. Still, plenty of nice smoke flavor from the first several hours in the smoker.
quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
yea that's what i was thinking
I foil because of that after the 3 hour mark.
quote:Originally posted by g-man:quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
yea that's what i was thinking
I foil because of that after the 3 hour mark.
I usually go four hours and then foil. I really like to use the jus after I put it through a fat separator as a sauce. I've also used on later butts if I'm injecting.
quote:Originally posted by thelostverse:quote:Originally posted by g-man:quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
yea that's what i was thinking
I foil because of that after the 3 hour mark.
I usually go four hours and then foil. I really like to use the jus after I put it through a fat separator as a sauce. I've also used on later butts if I'm injecting.
oh you put a drip pan under the meat as you're smoking?
wsm it just goes straight into the water bowl, i'd be scared to pull anything outta that water since i only rinse off the bowl as oppose to actually cleaning it thoroughly
i do use the juice that drips out from the foil though. good stuff right there!
quote:Originally posted by sarbuze:
What wireless thermometer is everyone using/recommending?
That's on my list to buy this week.
Thanks
I've been using the Maverick ET-733 for the last few years and am very happy with it. I actually have two in case I'm smoking several proteins at once. It is dual probe, but I like to use one probe for the temp at the cooking grate.
heh, you guys dont use the stick your finger in it approach?
quote:Originally posted by g-man:quote:Originally posted by thelostverse:quote:Originally posted by g-man:quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
yea that's what i was thinking
I foil because of that after the 3 hour mark.
I usually go four hours and then foil. I really like to use the jus after I put it through a fat separator as a sauce. I've also used on later butts if I'm injecting.
oh you put a drip pan under the meat as you're smoking?
wsm it just goes straight into the water bowl, i'd be scared to pull anything outta that water since i only rinse off the bowl as oppose to actually cleaning it thoroughly
i do use the juice that drips out from the foil though. good stuff right there!
No, I'm talking about the juice that is retained in the foil. As for the water pan, I don't typically use water as I don't find it necessary. Instead, I normally foil the water pan so that I don't need to clean it after a cook.
quote:Originally posted by thelostverse:
Instead, I normally foil the water pan so that I don't need to clean it after a cook.
you just gave me an ah-ha moment.
quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
I foiled it this time, but a bit different than the norm. I left it on until it passed the stall ~170 and then put the butt in a cheap aluminum throw away pan, added some liquid (dr. pepper) and foiled over the top. -Tried a new technique...meh.
I don't typically foil any of my bbq, but may have to rethink that if I start doing more butts again. I did it on my original charcoal smoker years ago, but at the time didn't quite grasp the nuances on why I was doing it and the juices were a PIA along with losing some of the crust.
Just threw a TBone on it, well heating it up now. First time. I'm going to finish on a cast iron skillet for sear.
quote:Originally posted by snipes:quote:Originally posted by thelostverse:quote:Originally posted by snipes:
Yup. Now it's a brand new smoker so I'll allow that I haven't validated the internal temp to what the meter says, but my old one was the same way. I never got 2 hrs. per pound at 225. But DAMN was it good.
It's done when it's done. Although, that had to be a pretty serious stall. Did you foil?
I foiled it this time, but a bit different than the norm. I left it on until it passed the stall ~170 and then put the butt in a cheap aluminum throw away pan, added some liquid (dr. pepper) and foiled over the top. -Tried a new technique...meh.
I don't typically foil any of my bbq, but may have to rethink that if I start doing more butts again. I did it on my original charcoal smoker years ago, but at the time didn't quite grasp the nuances on why I was doing it and the juices were a PIA along with losing some of the crust.
i believe teh science behind it is that once you open it up from the foil, you once again will immediately go back into a stall and basically waste 2-3 hours until you get back over that hump again.
A few things:
I use a Maverick ET-732 remote thermometer, around $60; a slightly older model than the 733. It still works like a champ and I highly recommend it for overnight cooks. You can monitor meat temp and smoker temp from the comfort of your warm bed, instead of babysitting the smoker all night.
Cooking time is only an estimate. Every piece of meat is different, and cooks differently. I've had an 8 lb. pork butt take only 6 hours, and I've had one go 16, with identical smoking techniques. The ones I did Sunday never did an actual stall, but moved steadily but slowly upward. Even so, I still foiled at 165° IT, and I also save the juices to pour back onto the meat after pulling. The gravy separator is a must, as about 1/3 of it is fat. Then comes a vinegar-based finishing sauce for an extra layer of flavor.
The water bowl serves 2 purposes. It keeps the smoker environment moist on long smokes for lean cuts of meat like brisket (not necessary for fatty things like pork butt), and it acts as a heat sink to help regulate and steady the temp inside the smoker. When smoking something that doesn't need extra moisture, I fill mine with playground sand and foil the top. That way I still get the benefit of the heat sink feature.
I use a Maverick ET-732 remote thermometer, around $60; a slightly older model than the 733. It still works like a champ and I highly recommend it for overnight cooks. You can monitor meat temp and smoker temp from the comfort of your warm bed, instead of babysitting the smoker all night.
Cooking time is only an estimate. Every piece of meat is different, and cooks differently. I've had an 8 lb. pork butt take only 6 hours, and I've had one go 16, with identical smoking techniques. The ones I did Sunday never did an actual stall, but moved steadily but slowly upward. Even so, I still foiled at 165° IT, and I also save the juices to pour back onto the meat after pulling. The gravy separator is a must, as about 1/3 of it is fat. Then comes a vinegar-based finishing sauce for an extra layer of flavor.
The water bowl serves 2 purposes. It keeps the smoker environment moist on long smokes for lean cuts of meat like brisket (not necessary for fatty things like pork butt), and it acts as a heat sink to help regulate and steady the temp inside the smoker. When smoking something that doesn't need extra moisture, I fill mine with playground sand and foil the top. That way I still get the benefit of the heat sink feature.
quote:Originally posted by mneeley490:
A few things:
I use a Maverick ET-732 remote thermometer, around $60; a slightly older model than the 733. It still works like a champ and I highly recommend it for overnight cooks. You can monitor meat temp and smoker temp from the comfort of your warm bed, instead of babysitting the smoker all night.
Cooking time is only an estimate. Every piece of meat is different, and cooks differently. I've had an 8 lb. pork butt take only 6 hours, and I've had one go 16, with identical smoking techniques. The ones I did Sunday never did an actual stall, but moved steadily but slowly upward. Even so, I still foiled at 165° IT, and I also save the juices to pour back onto the meat after pulling. The gravy separator is a must, as about 1/3 of it is fat. Then comes a vinegar-based finishing sauce for an extra layer of flavor.
The water bowl serves 2 purposes. It keeps the smoker environment moist on long smokes for lean cuts of meat like brisket (not necessary for fatty things like pork butt), and it acts as a heat sink to help regulate and steady the temp inside the smoker. When smoking something that doesn't need extra moisture, I fill mine with playground sand and foil the top. That way I still get the benefit of the heat sink feature.
Mneeley . . . would you ever consider a smoking tutorial for forumites? I don't come to Seattle often for work, but reading through many of your posts it strikes me that I and many of us could really benefit from your smoking skills and suggestions.
I feel like I have developed some pretty solid skills over the years, but when I read your posts I am reminded of how junior-league I am !!
-this is a totally serious question btw