Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

my wife makes an amazing deep dish pizza with trader joe's dough, so it is definitely recommended!
 
After quite a few years my Maverick is on its last legs and i am thinking of getting Thermoworks new Smoke unit. Have any of you guys tried it?
 
I still need to get a thermometer. Which one from Walmart did you get? Thinking of doing burgers this weekend.
 
beedee said:
I still need to get a thermometer. Which one from Walmart did you get? Thinking of doing burgers this weekend.
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No walmart.

I picked this guy up from Amazon quite a few years ago.

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Now that it is time to replace it im thinking of getting this guy http://www.thermoworks.com/Smoke
 
I have that one too. then the thermapen comes out when the meat gets close :)
 
I have both the Smoke and a Thermapen which I use religiously. I really highly recommend getting one. it is way well worth the price. the temp reads out in less than 2 seconds which helps if your hand is hovering over direct heat. I have the Classic model which has been discontinued for a better model. get on their mailing list and you might come across discounts for the MK4. or the Classic if you're lucky.

notbob, the Smoke is fantastic, aside from the fact that the sending unit has the bells and whistles rather than the receiver. it sucks when you forget to set the max/min temp alarms that you have to go outside in the dark to fiddle with it in a cloud of smoke that is stinging your eyes. other than that, I really like the unit. while it may be true that the range is 300 feet, on bbq days at work my receiver still performs very well deep inside the shop with the smoker 100' away outside on the other side of the thick brick wall.

my other vote would have been the ET-723.

Thermaworks has been developing the Smoke unit with wi-fi capabilities. they are slated for release this Spring.
 
OK, smokers. Stater Bros has bone-in picnic-style pork shoulder roasts on sale starting today for 79 cents/lb.
 
just saw that ad earlier this morning. Great price for trimmed tri tip too, which is one of my favorites.
 
Started the seasoning process on my new Weber Smokey Mountain this morning. I'll finish up tomorrow and expect to do a first cook on it next weekend. Looks like I'll be joining you guys in this thread.
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I did two racks of baby backs today. This time I went at 275 for just over 4 hours. I used Famous Daves on one rack and the Trader Joe's rub on the other. End result was really good. Last time Inused the Famous Daves and felt it was a bit salty, this time around confirmed it. However I put a little bit of original Sweet Baby Rays on them and it seemed to balance out the saltiness.





 
that's teasing. how would *WE* know the differences between those two ribs? mhihi:

off-topic: when are we holding the LGK bbq comp? someone LGKer I forget who said he had a big backyard that we can use?
 
Almost 11 hours for this pork butt. Came out awesome. I could see doing this every weekend.
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BeerMan said:
that's teasing. how would *WE* know the differences between those two ribs? mhihi:

off-topic: when are we holding the LGK bbq comp? someone LGKer I forget who said he had a big backyard that we can use?
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I'll definitely volunteer to be a judge!
 
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