ThermoWorks stuff is the way to go, imo They have a variety of probe systems to satisfy what you want. I personally use the Smoke-X 4 probe They have a 2 probe version of it. It uses a handheld wireless reader which I like. They also have Bluetooth and wifi units that you read with your phone
BTW, I used to be big on Maverick thermometers because they were cheap and worked really well. And when I had an issue with one their customer service was really good and they replaced stuff for me. But I think the company sold or something, because when I upgraded to their newest model 4 probe unit, I thought it was great at first. Then within a few months, one probe stopped reading right. I tried replacing it, didn't help. It was inside the unit itself. Contacted them, received no response for months. Another port stopped working correctly. I finally got ahold of their customer service and they basically told me there was nothing they could do, outside if selling me a new unit for full price. So I spent the money on a ThermoWorks unit and it's built much better and works extremely well
Yeah I remember when maverick was the way to go. And then the product and customer service went to shit. All my stuff if ThermoWorks these days
I have had the thermopro for years, drunkenly leave it outside in the elements and turned on all the time and it still works like a charm
Have a thermopro set I’ve had a while. It still works good, but mine was only bluetooth. Probably would get something of theirs if looking in that price range. Have a Fireboard now and their probes are really nice, but the base and everything is expensive. The ambient probe is very accurate for grate temp. I like having WiFi enabled ones because I can walk down to the pool or run an errand and have some confidence the smoker hasn’t caught fire. Or can know when I’m close to needing to wrap or check on something. I was gifted the fan controller that works with the fireboard last year but have never used it. Maybe will if I do an overnight brisket.
7 dollar pork loin (3.5 lbs @ $1.99) smoked until 120*, finished on the Weber for some crisp. Put together a honey/mustard/sour cream/resting juices sauce to drizzle over the slices. edit: plated with a salad kit and leftover rice (wife got the end cut)
Just seeing this for the first time Can’t wait to post pics of the smoked cantaloupe I plan on doing. Thread is going to enjoy that one.
In all seriousness I think you can some good things with whole cauliflower But I really think you’d like ribs more
I’ve done roasted cauliflower, but never thought to smoke it. Maybe I’ll try that. Ribs can be delicious. They used to be one of my favorite things to eat.
Wife made an alfredo sauce with cauliflower yesterday, it was shockingly good because I detest cauliflower
We have devine in here boiling hot dogs and putting it on a bun and topping it with KC Masterpiece and calling it a good bbq Saturday. Do your thang man.
Watching “Cooked” and they said the use of charcoal in southern bbq (which is basically just a synonym for smoking) is controversial. Apparently there is a belief that for it to be real bbq, you have to heat it with a hardwood fire.
Sugar and catsup based sauces work waaaaay better than mustard or vinegar based sauces. Trial by fire, no pun intended.
Don’t listen to these clowns. It’s not real barbecue unless you cut the tree down yourself, build the pit by hand, and cook a whole hog. HTH
I see the disconnect. While I appreciate and will use that rec, I was asking for a rec on bbq sauce to add to charcoal- which is either something one does or Corky Bucek is just fucking with me. Regardless, appreciate you both. Now please hug it out. Nothing but harmony in the BBQ thread.
I have a hand kilned kamado that fits a whole hog, and I smolder down hand chopped hardwood into lump coal to use in it.
I now feel accepted. I thought the smoked watermelon would do it, but now I feel like I’m one of you. Thank you.
I have smoked whole cauliflower before. Coated with mustard and rub. It was good, but next time I would par-boil or steam it a little bit first.
Not a gag brother. I worked hard on that thing and plan on doing it again at some point- after I get a legit smoker.
Makes me wish I kept the wood from a Japanese maple we had removed. Maybe a better question for the homesteading thread, but anyone here add their ashes to a compost pile? Noticed any results?
I don’t think Japanese maple is the right kind of maple wood you want to be smoking meats with just fyi Unless this is another wrinkle to your bit about smoking fruits and vegetables than I retract my response
Good to know, I figured one maple is as good as another- or at least as good as other hardwoods. BBQ and cooking outside holds a lot of fond memories for me with my dad. And I genuinely enjoy it. But since I’m plant-based, I just cook impossible burgers and smoke non-meats. No bit.
It did some but the middle could have been a little more tender. I’ve thought about it a little bit and I think the best description is this: It was good, but next time I would par-boil or steam it a little bit first.