Recent content by pokey

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  1. pokey

    Interested in Opinions/Reviews from Meater Owners

    I've got the original Meater. The charging station is only that. It plays no role in connectivity. They claim a range of up to 10' if used in a smoker or grill. I got nowhere near that.
  2. pokey

    Interested in Opinions/Reviews from Meater Owners

    I bought the Meater when it first came out and had such range/connection issues that I haven't bothered to use it in years. As soon as I close the cover on the grill/smoker, I lose connection. I could leave an old iphone next to the grill, but, come on! Useless POS IMHO
  3. pokey

    Anybody have or used one of these?

    I know this is an old thread, but might still be relevant, especially considering that the Member's Mark Pro Series Gas-Assist Charcoal Grill is now on sale for $179 at Sam's Club. I bought one for $300 in June and have had nothing but trouble with arguably the most important feature: the...
  4. pokey

    Foodsaver woes

    I usually freeze uncooked meats, which release a lot of liquid. Sometimes I'm sealing with a marinade, which is definitely "liquidy". Even on the moist setting, if I wait until it starts sealing automatically, I get a lot of fluid in the tray. I wait until I see the liquid just approach the...
  5. pokey

    Foodsaver woes

    Something new with this sealer: It removes air until I press the Seal button, at which point it stops and I can hear heat being applied to the seal. After a few seconds, I hear a hiss as it seems to release pressure as it finishes the seal. After a bit, the heat stops and the bag is released. Is...
  6. pokey

    Foodsaver woes

    We used a Foodsaver vacuum sealer happily for years. When our first unit gave up the ghost after almost ten years, we bought a new one (4835), which gave us nothing but grief. Almost half of our attempts at sealing obviously didn't fully seal and had to be redone (with the same failure rate on...
  7. pokey

    Traeger lost fire

    I hadn't thought of the sensor. It's original, and while I've cleaned it, it's definitely looking its age! I think I can check that. A pellet bridge that later collapsed will be impossible to prove one way or the other! I may never know. Thanks.
  8. pokey

    Traeger lost fire

    Thanks for the info. How might a more sophisticated controller have helped? I had started looking into controllers in case I needed to replace the one I have, but stopped when I thought I'd solved the temp fluctuation problem. What does one look for?
  9. pokey

    Traeger lost fire

    It was 1:00 am and I was 15 hours into smoking a pork butt at 225*. I'd gotten past a rather long stall by raising the temp to 250* at 12 hrs. The probe was saying the IT was a little over 185* and climbing, so I was thinking I was maybe an hour or so away from finishing, when the fire went out...
  10. pokey

    Combustion temp affects smoke?

    I haven't felt shorted in the smoke department. The results have had a good smokey flavor and I do get a smoke ring, so I suppose I'm getting the benefits of hotter combustion. The digital controller maintains a steady enough temperature, although the definition of "good enough" is subjective...
  11. pokey

    Combustion temp affects smoke?

    I've always felt that way about the pellet smoker. The heat and the smoke both come from burning wood. The precise heat control has an appeal, but not at the cost of flavor. Thanks all.
  12. pokey

    Combustion temp affects smoke?

    I've been happily using a Traeger pellet smoker for years, but now that it's rusting, I've been thinking about going electric maybe an MES 140D. I had read somewhere that when wood is burned to generate heat, as opposed to smoldering to produce smoke, the chemicals emitted are different. The...
  13. pokey

    Chuck Roast Timing

    You never can tell. I've had a small, 3 pounder going for 6 hours at 225* and it's only just hit 150*! IRMV
  14. pokey

    SV'nSear Rib Roast

    The safety zone (temperature at which it's pasteurized) for beef actually begins at 130*, according to ModernistCookingMadeEasy. I've got a piece of chuck roast in the Sous Vide right now that's been cooking at 131* for two days. That length of cooking time really tenderizes it. A good sear and...
  15. pokey

    Brine Cured Canadian Bacon

    We finished the Canadian bacon, but we ended up tossing about 5 pounds of cheese and three of lox. I've been thinking about the responses and have a few thoughts. First, I've been using this box for cold smoking for years, most with the A-Maze-N smoke generators, both the original saw dust maze...
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