I love the intentionality implicit in this post. Took off your bean boot moccasins AND socks just to take a weirdly specific foot-in-smoker pic while your wife assumingly looks on with a mix of confusion, judgment, and disdain.
Also Dump literally liked my post less than 10 seconds after my post. Gotta respect the like quickness
Trying for 275. I forgot to put on the deflectors and added them right before the cook and it took longer to get up so I opened it up and got hotter than I wanted. Sitting about 300 now
I've used it on some chicken breasts and it's pretty solid. Never smoked with it, but I'll let you know how it goes.
I'm jealous of you guys that can use rubs with any semblance of heat. My wife doesn’t do anything with even a kick.
I always do dark meat to 175 or so. Wings I got to like 180 or 185. Breasts I do at 154-7 when I pull them and let them carry up to 160 or so. I think it pasteurizes in like 30 seconds at 155. 165 is instant.
Can confirm was delicious. Broke in my air fryer this weekend and used his sauce recipe. Photographic evidence below.
I have the dirty bird and cow cover, both are good. I haven’t used either since the meat church arrived. Cant imagine what’s going to top it.
Posted this in the sous vide thread yesterday, but it probably fits in more here; I made kenji's tacos al pastor yesterday, which is phenomenal and I highly recommend it if you haven't tried it. Anyways, I used a 2# hunk I cut off of a 7# bone-in pork butt for it. Since I was smoking the al pastor, I decided to go ahead and smoke the rest of the butt as well. All went great, but the butt was stuck in a stall when I was ready to pass out, so I pulled it off the smoker and sealed it in a bag. (foodsaver) So now I've got options for finishing it. Should I; - finish it sous vide? It's already been cooked to ~170ish, so not sure this would be the best way to finish it...but could be interesting and it's bagged up already. - finish it in the oven until it's ~203 - finish it back on the smoker (probably not going this route) - Finish it some other way?
Have any of you guys used the Meater probes? I remember seeing them on Kickstarter but forgot about them. I need a new probe and those look neat.
If it was me buying it, I would look at the Thermoworks, they are a bit pricy, but are the best in the industry and reliable. I would hate to spend a chunk of money on a nice cut of meat, only to have it ruined bc the probe wasn't worth a shit. In addition, they are running an inventory reduction sale at the moment of "up to 60% off".