I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. :-)
I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.
Full results not in yet but my son and I think its the best sausage we have ever had.
No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
Originally Posted by Inmem58:
I thought about buying one, but was sketchy about not having the lid sealed. I guess I can run through the top vents.
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. [Reply]
Originally Posted by srvy:
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.
Well fuck me!!!! I never knew what that shit was for, I just slapped it in and didn't bother to find out what it was for :-).
Originally Posted by gblowfish:
I did baby back ribs, turkey breast, pork tenderloin and beans on my Weber smoker. Fed the neighbors. All turned out faaaabulous.
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. [Reply]
Originally Posted by Stewie:
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.
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. [Reply]
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. [Reply]
Originally Posted by Buehler445:
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.
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. [Reply]
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.
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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. [Reply]
Originally Posted by srvy:
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.
My point was not the smoker, it was the technique. I also use a WSM smoker. I can keep it at rock steady temperatures for hours. "Know your equipment" is the mantra for turning out good Q. [Reply]
