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07-02-2017, 02:35 PM | #511 |
**** you, you cretin.
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I thought about buying one, but was sketchy about not having the lid sealed. I guess I can run through the top vents.
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07-02-2017, 02:38 PM | #512 |
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Goddamn it. I need to get out of this thread. All I've had to eat today is pistachios and sunflower seeds.
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07-02-2017, 02:51 PM | #513 |
Fight, build, win!
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You just put cover on it seals with the wires fine and I do put the grill temp probe through the top vent. Also that rubber grommet on WSM is meant to push probe through.
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07-02-2017, 02:56 PM | #514 | |
**** you, you cretin.
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Quote:
I'm such an idiot.
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07-02-2017, 09:43 PM | #515 |
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I did baby back ribs, turkey breast, pork tenderloin and beans on my Weber smoker. Fed the neighbors. All turned out faaaabulous.
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07-02-2017, 09:58 PM | #516 |
(Sir/Yes Sir/Aye Aye Sir)
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I'm with ya.. I love grilling for the neighbors. Especially when the grill is around back, and the others are out front yapping about Facebook shit.
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07-03-2017, 07:44 AM | #517 |
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I just use salt/pepper for brisket. Rubs for pork and chicken.
Here's a good video from a guy that's won a bunch of awards. |
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07-03-2017, 09:49 AM | #518 |
**** you, you cretin.
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Thanks for the share. I think I'm going to do a whole brisket now and follow his steps, need to invest in a wireless thermometer now. This seems pretty easy.
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07-03-2017, 10:31 AM | #519 |
**** you, you cretin.
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Might get this thermo-pro. Got a few more buyers and better reviews. A little cheaper as well. I like a good bargain.
Sent from my iPhone using Tapatalk
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07-03-2017, 02:33 PM | #520 |
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FMB turned me onto thermoworks, I bought a thermapen, but I would go back with them in a heartbeat. There are a million different wireless thermometers, but I have faith theirs is a quality product.
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07-03-2017, 02:36 PM | #521 | |
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Quote:
I've become a total Thermoworks fanboy. They rule, and the one time I had a problem - out of warranty - they sent me a part free of charge plus a second just in case it happened to my other Thermapen, too. The cost to them was likely pennies, but it made a big difference to me. |
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07-03-2017, 02:39 PM | #522 |
Fight, build, win!
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Never used that particular thermometer but looks like it works just like a Maverick should be fine. I believe I read were thermopen offers a wireless monitor now but havent seen it;
Stewies vid is interesting but note thay guy is using a 5000 dollar Ole Hickory smoker made in Cape Girardeau, MO. It uses convection and gas to maintain even and consistent temps. If money wasnt a option I would have one myself. I like this guy and his method and the fact he is using a wsm. I have posted this before so sorry for the repeat. [IMG][/IMG]
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07-03-2017, 02:52 PM | #523 |
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I use my Extech Multimeter for grill temperatures. It's way more accurate than a "grill" thermometer. I use a Taylor remote thermometer for internal meat temperatures. I think it was about $25 when I bought it years ago. It still reads 212 in boiling water.
As for instant read thermometers, they're a dime a dozen and that's what you should pay. They're built around a Type K (maybe a J or T) thermocouple with a thin sheath (the probe). To pay more than $20 is insane. |
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07-03-2017, 02:58 PM | #524 | |
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07-04-2017, 09:41 AM | #525 |
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Just threw a couple racks of baby backs on the PBC. Should be done mid-afternoon. Just salt and pepper rub. Will do a light sauce at the end.
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