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Just did a google on those wireless temp deals. There's one by Maverick that tells the cooking chamber temp and the meat temp. Question is, is it ok to just let the cord run out the door or would I need to drill the lid and run it in that way. Sat will like this part, JB weld in place. ???
Wannabe...
You go back to BPS and get ya a digital meat thermometer and ya dont have to open the top at all cept to turn it over ifin ya needs to.
I got one and the line just hangs out the door , just dont SLAM the lid ya dummy.
Oregon Science or something like that. It's OK and has a range of 50 feet
What he said!Quote:
Originally Posted by DonDon
Have one and it works great. Xmas gift from momma bear :D
Getcha one of these. http://www.cooking.com/images/produc...dde/658737.jpgI've had one for about 10 years, never had to change the battery in it. It'll alert you when you hit a target temp, or use as a count down timer.
Stick the probe in the thickest part and leave it there. Don't pull it out until ready to carve. This means you leave it in while the meat rests. For smoking, I don't use it. This is not a technique that relies on hitting a temp and coasting to a perfect "done" temperature while resting, like roasting a turkey. Its a low and slow. The temp of the smoking chamber is more important than the inside of the meat. When you're talking about 10 hours of smoking, its gonna be done fi you've kept your smoker temp where it belongs.
I paid like 15 bucks at a local kitchen gadgets store.
BTW... I think you will find it much easier to make your own charcoal for this type of smoker. I burn down seasoned wood and shovel the coals in. I start with about 4 good logs and remove 1/2 of the coals to fire with and use the other half to toss on a couple more chunks.
BTW, I don't think you should be using this smoker without Gonnabe's supervision.
but brickette's in my Brinkman. Reason is that it's easier to know how much I'm putting in the firebox. In the brinkman offset smoker, I'll put 10 brickettes of charcoal and a baseball sized piece of water or Apple juice soaked wood in each hour, just seems like that's the right amount at the right time to keep the temp level. I run mine at 225 normally. Hey, WB, make sure and check the temp gauge on your grill. Mines off 50 degrees. LOL Easy way to check it is to take it off the grill and set the probe in a glass of ice water. If it reads 33-35 degrees, it's good to go.
After you kinda figure it out you will go by time more than temp of meat.When I load mine up I know by the hr's when my stuff is done.Big stuff like brisket's 12-15lb and whole boston butt's 8-10lb 10-12hr's,rib's 6hr's,whole chicken 3-4hr's the only thing I temp check while cooking is deer meat like it about 135 degrees.
to run for almost 20 hours. It'd hit 175 or 180 internal and just stall for some reason. I will not pull my meat til it's 195 internal. Butts usually run for 10-12 average though