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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #461
    FIRE BETTMAN!! BeerMan's Avatar




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    question: where do you hang the smoker probe?

    I had been hanging mine above the top grate in the bullet smoker til I realized that after I placed the pizza the probe showed a vast drop in the temp by 50 degrees or so. I do realize that the pizza on the whole blocked much of the heat coming up from below, but that revelation got me thinking that I had been reading my temp sensor the wrong way. it would be a good explanation to why most of the meat reached the ITs faster than others (ie. my tri tips being done in an hour or less here).
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  2. #462
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by BeerMan View Post
    question: where do you hang the smoker probe?

    I had been hanging mine above the top grate in the bullet smoker til I realized that after I placed the pizza the probe showed a vast drop in the temp by 50 degrees or so. I do realize that the pizza on the whole blocked much of the heat coming up from below, but that revelation got me thinking that I had been reading my temp sensor the wrong way. it would be a good explanation to why most of the meat reached the ITs faster than others (ie. my tri tips being done in an hour or less here).
    You dont clip it to the cooking grate? Thats what i do
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  3. #463
    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by notbob View Post
    You dont clip it to the cooking grate? Thats what i do
    I could, but it isn't necessary. the probe enters via the smoke stack and the wire is just long enough to extend it down below the grate.
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  4. #464
    Go, Kings, Go rinkrat's Avatar




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    On the grate with the clip
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  5. #465
    Go, Kings, Go rinkrat's Avatar




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    I injected the bird with butter, chicken stock and cajun rub! Gonna smoke it up tomorrow for xmas eve dinner! $1 a lb. for fresh turkey at Costco, couldn't pass it up!
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  6. #466
    FBJ
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    Costco has pre-seasoned tri tip roasts. We did up three of them for the family's Christmas Eve dinner this afternoon on the BGE…and let me tell you, they were freakin' good!!! Smoked at 250 until 115 internal, pulled and foiled, then seared a couple minutes before slicing and serving. PERFECTION. The SantaMaria seasoning they use is good.

    Oh and I got a Thermapen for Christmas from wife and daughter. Not soon enough to use it for the tri tip, though.
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  7. #467
    Go, Kings, Go rinkrat's Avatar




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    My Costco turkey ($1 a lb) $18 just barely fit in the smoker and was amazing. Injected with Cajun rub, butter and stock, rubbed with Cajun spices and cooked directly on the grate. Started with just smoke and slowly turned up the temp till it did a few hours at 325 for crispy skin. Cut it into parts and then sliced the separated breasts against the grain, which was SO much better than cutting it off the whole bird. Pulled the legs and thighs like pulled pork. First time I tried slicing it this way and now I'm doing it every time.
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    FIRE BETTMAN!! BeerMan's Avatar




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    found this on the interwebs. how come I never got this for Christmas?

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  9. #469
    Go, Kings, Go rinkrat's Avatar




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    One lb raw almonds
    olive oil
    1 Tsp Cajun Spices
    2 Tsp sugar

    30 min @ 300 on the Traeger stirred occasionally one layer
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  10. #470
    Lucky Luc! DRGinLBC's Avatar




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    Smoked two Tri Tips for Christmas Eve dinner. Came out fantastic.

    Santa brought me a quick read thermo, some BBQ gloves and some Bear Paws Meat Handlers. It's on in 2014.
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