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First time smoking pork shoulder... - Page 2

post #21 of 29

Go to your local big box store (Walmart, Kmart, Target, ect.), in the cooking section find the thermometers, look for a probe oven thermometer. It will have a metal probe that is stuck into the meat, then a long metal braid or silicon coated wire that you run out of your smoker to the display unit. The ones at the box stores are usually Taylor Made or something similar and cost $9 to $12 bucks, they work fine, just make sure when you clean the probe and wire you do so by wiping them down with a disinfectant cleaning cloth or a sponge and a good cleaner. DO NOT put them in the dishwasher or submerge the probes in water - water gets into the joint where the probe an wire meet and kills the probe.

 

If you have a little more $$ to spend I would highly suggest getting a Mavrick Read-Check or Mavrick ET-73. They have a wireless reciever that is really, really nice to have in the house near you. That way you don't have to keep running out to the smoker to check the temps.

post #22 of 29
Quote:
Originally Posted by joelowry View Post

thanks guys! also i need a meat thermometer that is long enough  to be in the meat and be outside my smoker but not to expensive any idea's


     You can pick up a descent inexpensive probe for $15 to $20 from Walmart or Lowes.  Home Depot probably also stocks something.  You can find the Taylor Weekend Warrior model which is very accurate and reliable at Lowes.  I'd make the Taylor my first choice and Walmart version my second choice.  If you can afford something in the mid $30 range, I'd recommend the Maverick ET-73, it's a nice dual probe setup with a remote.  The new and much improved Maverick ET-732 is due out any day, but it's going to cost nearly $60.  

     

post #23 of 29

Man I thought it was cold in Florida, but I can't imagine smoking out in the snow. However, I know you guys up north do it all the time. Nice job on the Q-view video.

post #24 of 29
Thread Starter 

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post #25 of 29
Thread Starter 

 Pork turned out excellent!!! Thanks again for all the info..... Unfortunatley I found using charcoal alone does not produce enough heat nor is it consistant in my particular smoker. Today I converted my smoker to gas. There is a burner on the bottom and a cast iron skillet just above where I can put a few chunks of charcoal and woodchips for good flavor. SmokerConversion.jpgDSCN3253.JPG

post #26 of 29

Nice conversion.  If you can find a 55 gallon barrel, build you a UDS (Ugly Drum Smoker), they're an excellent charcoal smoker.  I started out with the gasser but since building my UDS I've found the charcoal smoking has added flavor I wasn't getting with the gasser and my UDS has become my primary smoker.

post #27 of 29
Quote:
Originally Posted by joelowry View Post

thanks guys! also i need a meat thermometer that is long enough  to be in the meat and be outside my smoker but not to expensive any idea's



A good thermometer for smoking is the Maverick ET73.  It runs around $40.00 online.  I bought one recently and it works great! 

 

SmokingJD your QVIEW looks great, I see it didn't take long for you to get hooked on QVIEW! 

post #28 of 29

That butt looks good.  Butts are one of my favorite things to smoke...  Pulled pork can be used in so many different ways it is great in everything from Burritos to Pizzas and beyond...

post #29 of 29

MMMM that butt looks good. I just pulled one out of the freezer for the week-end.

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