We had dinner at my sister-in-law's place and my niece wanted to cook the roast this year. She said she would buy it so I had no objection. She used the oven at 500* for 30 mins and dropped the tempto 300* until it hit her desired number. Flavor was good, impressively seasoned but she hammered it. The entire cap was gray. I didn't bother to explain to her about reverse sear, I just smiled and ate the ribs.
Nice! I have a feeling I'm going down the rabbit hole of WSM accessories now, looking at a gasket seal for the door or possibly a stainless steel door replacement.
that silicon grommet threw me off. Had a WSM years ago that didn’t have one. I guess you stick a temp probe through it. I was always fine using the dome temp.
yeah I thought that was interesting too, seems unnecessary but cool to have if you want to use it. I'm probably going to get the Thermopro 4-probe unit now, was waiting to see if I got anything from the old fat guy but alas. I'm worried about the temp difference at the top versus on the grates so I'm looking forward to the extra info.
This will be the first time I've had the fajita seasoning, think I'm gunna try it on some pork chops here in a bit
I really like everything I've tried from them Matt's story about how he basically made the brand up for the pitmasters TV show and went from there
Trying cold smoked salmon for the first time. Curing for 24 hours then cold smoke for another 24 for breakfast on New Year’s Day
Smoke tubes at the bottom of my cabinet smoker. I’ll probably rotate them every 4 hours to get a continuous smoke. Highs in the 50s the next few days so it seemed like a decent window to give it a shot.
Update: into the smoker this morning after a 24 hour cure and then refrigerated overnight. So far looks and smells great. Using apple pellets since I couldn’t find oak or alder. Should be fine though.
just FYI for you and anyone else. Thermoworks is running a pretty decent sale at the moment. 60% off some items. They have the Smoke x4 on sale for like $129. I considered going with the WiFi version but I don’t want to have to keep my phone open on the app to keep an eye on it. I like having a dedicated display. I have a maverick at the moment but just had a probe go out and they are sometimes finicky. I think bigred77 mentioned he switch to these and liked them. https://www.thermoworks.com/smoke-x/
Yea, that is the one I have and it's been bullet proof The Magnets and stands and hanging hooks are even better
Thanks mate, I just got the Thermopro 4-probe system that's been talked about a lot on here, figured I'd start with something cheap until I have a better feel for what I'm doing but the Smoke seems like a good next step when I get there
Do they have one that has the dedicated display and can do wifi to your phone? That would be optimal. If not I think I'm going to pull the trigger anyways. Sometimes running everything through your phone can just be a PITA, this might uncomplicate things a bit. And I'm in need of a good thermometer like this. I wonder why they don't have a clamp probe that will clamp onto the grill grate like bbq guru came with. Maybe they think the ambient temp probe is more useful?
If you deep dive on Amazon you can see a lot of those thermometers are mass China produced with different labels. I’ve just bought the cheapest on there, two at a time and my last two have been going strong for over two years. I also frequently leave them outside for long stretches as well. Not paying like $60 for a javelin.
30lbs of butts went on at 9am. The bark is just starting to set. Probably 90 more minutes, wrap for a bit, and rest.
Doing baby backs tomorrow. Want to wrap. Every time I've done 321 they are too soft. Fall apart What yah like time wise?
Temp and apparatus? I feel like my sweet spot on my big offset is like 225 to 250, 2 hours unrapped, 2 hours wrapped, then unwrap for like 1/2 hour till they just look and feel right any more at the beginning and they get the over smoked flavor On the GMG it's a whole different game I roll unwrapped the whole cook and just glaze the shit out of em on the pellets
Doing my first butt for pulled pork tomorrow, what's the conventional wisdom for finish temp? I see 195-201 a lot but I thought it was closer to 203-205?
It’s really about being probe tender in the center of the butt. No resistance means it’s done. Sometimes that’s 198, other times it’s 203. Overcooking will lead to mush and that’s worse than undercooking imo. Pork butt is pretty forgiving. You’ll likely make some edible to good bbq and be ready to go again.
Not even a little bit. Crank that fucker up, cook off the shit and then leaf blower. Obviously depends on your neighbors and living situation but it’s how I clean mine. Windy days are best.