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Paul MaudDib posted:one thing I noticed after I bought a Signals is that the app is like hilariously low-rated on the app store, 1.5 stars The app is dogshit, so that is a generous rating. Any time I go to use it with the Smoke + Gateway it ends up needing to be re-synchronized.
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May 19, 2020 17:39
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I view the Smoke X vs Signals thing as like its only $40ish dollars more and might as well get that functionality rather than want it later. I havne't pulled the trigger yet but I want to.
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May 19, 2020 18:27
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All the "best thermometers" listicles say not to get a remote thermometer because it's soooooo hard to get working and is a gimmick, which makes me think that the vast majority of grillers / smokers are 90 year old tech illiterates
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May 19, 2020 18:50
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wandler20 posted:Nice. Got a bigger pic of your table? I'm going to end up building another for my second Kamado Joe. sure here ya go: BraveUlysses posted:hello smokethread, i recently built a table for my XL big green egg
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May 19, 2020 18:53
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I’ll say the more tech I throw at smoking the more problems I’ve had. I’m a big fan of the just the maverick two probe analog wireless thermometer. Anything app based has been a nightmare (looking at you Weber).
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May 19, 2020 18:56
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Bob A Feet posted:I’ll say the more tech I throw at smoking the more problems I’ve had. I’m a big fan of the just the maverick two probe analog wireless thermometer. Anything app based has been a nightmare (looking at you Weber). I use a cheap inkbird 4-probe unit with Bluetooth. It cost like $40 on amazon and the temperatures sync up with my Dot. The good things are it has a rechargeable battery and it has Bluetooth with an app. The bad thing is it doesn’t store the data. So if I left the app on and near the thermometer for an entire cook, I’d see a sweet graph like fire board does, but I can’t store it anywhere. If the app ever disconnects then the chart just randomly starts all over again so it’s hard to check trends or see how long something stalled for.
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May 19, 2020 20:03
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Tomfoolery posted:All the "best thermometers" listicles say not to get a remote thermometer because it's soooooo hard to get working and is a gimmick, which makes me think that the vast majority of grillers / smokers are 90 year old tech illiterates Yeah, until you realize most of the people that design the poo poo are 90 and your data is leaked.
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May 19, 2020 21:34
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C-Bangin' it 
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Colostomy Bag posted:Yeah, until you realize most of the people that design the poo poo are 90 and your data is leaked. noooo my secret recipe for hickory smoked horse buttholes
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May 19, 2020 21:58
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Dango Bango posted:Since it's the last day of the ThermoWorks 20% sale, do you guys get a lot of value seeing temp graphs from your cooks? Outside of nerding out about stats that is. Does it actually help you improve future cooks? Well, it's basically an automated form of journalling. Does keeping a journal help you with future cooks? Yes, if you actually do enough cooking to generate useful data, and if you take it seriously. Using it once in a while won't do much, and if you never consult it you won't get anything out of it. But if you do enough cooking that you start to gain insight into how much extra fuel and time you will need on a windy or chilly day or you can estimate time adjustments based on the weight of your shoulder/brisket/roast, then yes it can be very useful - it can really help you build your intuition around smoking and save a lot of late dinners. For instance I smoke a turkey at Thanksgiving and Easter and it's useful to be able to look at the weather on those days and how long the cook took (and at what pit temp), so that I can plan for when I need to stop playing with the kids and start sunday's feast. Same goes for the last pork shoulder I made, or the supermarket ribs that I buy that are always more or less the same size + cut. If you take good notes you can experiment more to really improve what you're doing - my easter turkey wasn't as good as the thanksgiving one, for example, and since I wrote down my numbers I know it's because I didn't use as much wood. The key of course is to have a consistent approach and only tweak one or two variables at a time. But if you don't take good notes or don't use it enough to generate good data, then it won't help you very much. Is an automated one better than a manual one? Depends on how well you take notes - for me, I have two kids and I'm not THAT into it so it (cyberQ cloud) gives me enough to work with. I ended up modifying it to work with an app called "BBQ Pit Pal" / "The Pit Pal" and my only complaint is that it doesn't have push/app notifications for things like pit temp or done temp... kind of a gigantic oversight for a BBQ app... Guitarchitect fucked around with this message at 02:21 on May 20, 2020 |
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May 20, 2020 02:18
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What are y’all doing for Memorial Day weekend? I need food ideas.
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May 20, 2020 02:49
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I've got the other 12lb butt from the Costco 2 pack thawing.
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May 20, 2020 03:03
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I. M. Gei posted:What are y’all doing for Memorial Day weekend? I need food ideas. I've got a 7.5 lb butt thawing right now. Gonna smoke it Sunday.
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May 20, 2020 03:12
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I think a mix of beef and pork ribs, corn on the cob, some jalapeño poppers.... and a poo poo load of beer.
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May 20, 2020 03:15
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Might do a brisket.
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May 20, 2020 03:21
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Kalman posted:Might do a brisket. Me too, if I can find one. Last time I was at costco they had absolutely no fresh beef and they only pork was shoulder (which came out real nice).
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May 20, 2020 04:09
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Republicans posted:Me too, if I can find one. Last time I was at costco they had absolutely no fresh beef and they only pork was shoulder (which came out real nice). Mine’s the opposite - plenty of brisket but almost no pork of any type (and definitely not shoulder or I’d have bought a few to throw in the freezer for later use.)
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May 20, 2020 04:33
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Got the Smoke X today as well as notification that the billows blower shipped (which they said would be around at the end of the month) so happy day since I got a brisket I've been sitting on. Not that it matters much but the thing is built like a beast. Both components weigh around 3 times what my Maverick was.
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May 20, 2020 22:19
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Wanted to chime in on the Signals discussion: I bought a Signals and Billows for my WSM during that 20% off sale, and unboxed it and got it set up today. Initially had issues with the wifi; it wouldn't connect to my network at all. But I turned on a "guest" ssid in 2.4ghz mode (with WPA2), and it connected to that instantly. I haven't had a chance to cook yet, but I've left it on my back porch and have been periodically checking the graphs just to assess connectivity. So far so good after a few hours! It claims it's getting -27 dbm signal strength back there, which doesn't even make sense; default placeholder value or something? Edit: also connected the billows and that works fine too! Obviously all it does at room temp is sit there and spin, but I'm encouraged. antisocial democrat fucked around with this message at 10:30 on May 21, 2020 |
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May 21, 2020 10:26
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I. M. Gei posted:What are y’all doing for Memorial Day weekend? I need food ideas. Smoking a couple of pork butts that I got at the store this week. I haven't smoked in ages, though. What's the current standard advice on the actual cooking method? TVWB (was my go-to back in the day) says 225-250. The BBQ with Franklin series says 275, and then he foils it. I'm going to kick it off before dawn tomorrow in hopes that I'll be able to let it rest and be ready to pull in 12 hours or less. These are two ~7.5 lb boneless butts and they're going on my 22" WSM with regular Kingsford and some apple wood.
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May 21, 2020 21:49
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Picked up some nice looking pre-seasoned drumsticks at Costco today, gonna give smoking those bad boys a go this evening.
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May 21, 2020 22:25
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Easychair Bootson posted:Smoking a couple of pork butts that I got at the store this week. I haven't smoked in ages, though. What's the current standard advice on the actual cooking method? TVWB (was my go-to back in the day) says 225-250. The BBQ with Franklin series says 275, and then he foils it. I'm going to kick it off before dawn tomorrow in hopes that I'll be able to let it rest and be ready to pull in 12 hours or less. These are two ~7.5 lb boneless butts and they're going on my 22" WSM with regular Kingsford and some apple wood. Kinda hard to mess up pork butt. I smoked mine for about 8 hours at 275 then threw them in a covered roasted pan with a little apple cider vinegar and put it in a 200 oven until the bone pulled out effortlessly, which was maybe 2-3 hours later.
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May 22, 2020 03:31
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The UltraQ showed up today. Hoooooly poo poo it is so much nicer than the cyber Q, which was also nice but this is next level. Now I have to find meat to smoke this weekend.
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May 22, 2020 05:24
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Republicans posted:Kinda hard to mess up pork butt. I smoked mine for about 8 hours at 275 then threw them in a covered roasted pan with a little apple cider vinegar and put it in a 200 oven until the bone pulled out effortlessly, which was maybe 2-3 hours later. Yeah I've done it several times but it's been years. I put it on at 5:15 this morning and will cook in the 250-275 range. My go-to method (and rub) has always been the renowned Mr. Brown, which has you do a rub of equal parts paprika, pepper, and turbinado sugar plus salt and other stuff at 225. I've been happy with the bark that it produces in the past, but I'm wondering if the slightly higher temperature I'm using today will take the bark too far. Should I foil it at some point? Am I overthinking it (almost certainly).
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May 22, 2020 12:41
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Oh yeah, you’re over thinking it. As long as the insides moist, I’ve never minded too much bark. Bark is so temperamental anyway.
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May 22, 2020 12:58
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A butt's bark is usually worse than its bite. 
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May 22, 2020 13:01
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Bean tray aficionados, when do you put the tray under the butt and how long do you leave it there? I don't like my beans too mushy so don't want to screw that up.
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May 22, 2020 13:55
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I realized yesterday the 7 lb pork butt I got out on Tuesday to smoke this weekend was still rock solid. I think because it got pushed back to the back of the fridge 
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May 22, 2020 22:29
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Crack a beer, put it on the smoker. The heat will thaw it.
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May 22, 2020 22:39
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Dango Bango posted:I realized yesterday the 7 lb pork butt I got out on Tuesday to smoke this weekend was still rock solid. I think because it got pushed back to the back of the fridge put in a bucket of cold water, it will thaw very fast
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May 22, 2020 23:09
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Yea I was gonna say a smoker don't give a gently caress what temp you start at.
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May 22, 2020 23:46
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Won't you end up drying out the outside because the inside takes longer to get up to temp?
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May 22, 2020 23:49
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The whole food safety thing would get me too. Speaking of, how is it safe to take an 8 pound pork shoulder and cook it at 225? It’s not like it hits 140 degrees within two hours.
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May 22, 2020 23:57
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nwin posted:The whole food safety thing would get me too. I do it all the time. The inside of whole muscle meat is usually considered sterile.
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May 23, 2020 00:08
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Also smoky salty environments are not generally hospitable to growth of foodborne pathogens.
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May 23, 2020 00:19
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Excited for Sunday. Going to pre-cook a bit for Memorial Day. The weather is supposed to be poo poo for a good bit of it, but I have a slightly covered space that's going to help me sort it. I have a pack of 3 pork loin back ribs & some wings. Going to try to round up a pork butt as well. Most of the food is for other folks, but one rack of ribs is for me. I'm debating on experimenting with butcher paper wrapping on my rack of ribs. Not really a fan of the 3-2-1 method with foil. Happen to have the butcher paper on hand for briskets, so its no big deal. Just an extra step. Oh and I'm doing the wings around a Weber Vortex. It's really hard to mess that up and it's so quick. Most likely will do those the day of though if it's not too crappy weather wise, otherwise they're going on the insulated smoker.
onemanlan fucked around with this message at 01:32 on May 23, 2020 |
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May 23, 2020 01:28
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nwin posted:The whole food safety thing would get me too. Yeah, but if you wait until it gets to 190+ before pulling it (or realistically way below that), it will be fully pasteurized regardless of whatever time it spent in a danger zone. Just like why you can sous vide chicken or pork at 145 and be perfectly safe.
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May 23, 2020 01:30
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Easychair Bootson posted:Smoking a couple of pork butts that I got at the store this week. I haven't smoked in ages, though. What's the current standard advice on the actual cooking method? TVWB (was my go-to back in the day) says 225-250. The BBQ with Franklin series says 275, and then he foils it. I'm going to kick it off before dawn tomorrow in hopes that I'll be able to let it rest and be ready to pull in 12 hours or less. These are two ~7.5 lb boneless butts and they're going on my 22" WSM with regular Kingsford and some apple wood. Hey quick update i took it to 195 and it was delicious. Shocking I know
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May 23, 2020 02:20
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Hmm so if I throw it on the smoker still frozen inside it won't mess up / overcook the outer part that did thaw? I'm skeptical about that but at the same time it does make sense with low and slow.
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May 23, 2020 02:51
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Dango Bango posted:Hmm so if I throw it on the smoker still frozen inside it won't mess up / overcook the outer part that did thaw? I'm skeptical about that but at the same time it does make sense with low and slow. I was too hasty last week and put a partly frozen butt on. Looked beautiful at the end bark wise, but was the first tough shoulder I have ever made. I'll never smoke again until completely thawed.
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May 23, 2020 03:58
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Ultimate Mango posted:The UltraQ showed up today. Hoooooly poo poo it is so much nicer than the cyber Q, which was also nice but this is next level. Do you mind giving a thorough review of the UltraQ once you've got yourself familiar with it?
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May 23, 2020 05:56
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