Ye Olde Smoker Thread

[GTI Jake]

I have the 2 probe version—it’s awesome. The remote sensor should easily read that far. I’ve walked the dog further than that and didn’t lose signal.

Does it seem to be accurate?

 

[Charlotte.:R]

Does it seem to be accurate?

Yeah, it's generally spot on what my Thermapen reads in the same area, and on smaller cooks like filets, the doneness corresponds to the reading, ie 125 = mid rare.

 

[GTI Jake]

Yeah, it's generally spot on what my Thermapen reads in the same area, and on smaller cooks like filets, the doneness corresponds to the reading, ie 125 = mid rare.

Welp, sold. It hits all the marks, thank you!

 

[GTI Jake]

The sale price had dropped off today, so I called and they still honored it. Hopefully it’ll be here Friday afternoon (FedEx 2day) to try out on some ribeyes.

 

[GTI Jake]

Money well spent on the thermometer, the remote works anywhere on the property including shop to front yard.

Fit and finish is exactly what I’d hoped for and all four probes read the same at ambient (no odd ball way off like my cheap one)

 

[MonkeyMD]

Ok. Not smoking, but still.

So went to grill these filets, but realized i didn't have charcoal, but had some chunk Apple wood. Burned them down a bit and put the filets on.

I have to say, it was the most flavorful steaks ever. Some Char, bursts of pepper, great beef flavor infused with hints of the Apple wood. So many layers of flavor. Was just awesome.

 

[Daks]

Glad it turned out for you. I over smoked my last set of thighs with apple wood. I put too much in with the charcoal. Live and learn.

 

[MonkeyMD]

Yeah. For smoking a brisket, i end up using a bag of charcoal with about 10 chunks of Applewood.

But why do you say it was to much? What did they taste like

 

[Charlotte.:R]

Been experimenting lately. Grilled Caesar salads--not the best presentation, but delicious. And peaches with home made whipped cream.

 

[dtfd]

Grilled peaches are the way to go.

I've never been a fan of warm lettuce. How did it turn out?

 

[Daks]

Yeah. For smoking a brisket, i end up using a bag of charcoal with about 10 chunks of Applewood.

But why do you say it was to much? What did they taste like

It over powers everything, and if they get tooo much smoke they also get this leathery skin. No bueno.

 

[NoGodGetOverIt]

Grilled peaches are the way to go.

I've never been a fan of warm lettuce. How did it turn out?

Fresh romaine holds up surprisingly well to grilling. If you haven't tried it, give it a shot...just don't leave it on too long. Give it a nice char and pull it before it has a chance to get "wilty."

 

[Charlotte.:R]

Fresh romaine holds up surprisingly well to grilling. If you haven't tried it, give it a shot...just don't leave it on too long. Give it a nice char and pull it before it has a chance to get "wilty."

+1

I used olive oil spray and salt and pepper. Direct heat for a couple minutes. Done.

We liked it so much we made it again.

 

[GTI Jake]

It’s brisket time. 7# left and 8# right, both from local farms (the 8# one is actually just the tip off a massive 17#’er so I’ve got a third on standby for after new years).

Cap down, dry rub (no beer this time). Shooting for a 7-8 hour cook, but you know how that goes. Hoping to step my bark game up this time.

Of course it’s cold & rainy haha, but we’ve got 20 guests coming (also doing ham inside) so let the fun begin.

 

[Corprin]

4.5”lb standing rib roast tonight.