Newbs (like me) listen up. I had the opportunity to visit w/Fired Up a couple of weeks ago and saw that he had a couple of meat therms that he could leave in the smoker.
I've always used therms to check the temps on my meat, but relied on the built in therm on my BBQ Grillware smoker. 225 degrees is 225 degrees right?
Wrong.
I bought 2 new therms this weekend. They're actually cheap ones from Ikea (cause I didn't really think they were all that important). I did check that they were calibrated somewhat close and luckily enough they were within 1-2 degrees of all other therms in the house.
So I was excited to use them. But, I relied on the smoker's therm to get it up to 'temp'.
So the smoker was at 230 (or so I thought). Now it was time to get the meat in and use my new therms.
I had one in the smoker to check the temp of the smoker itself and one in my largest piece of meat.
To my surprise, I saw that the new therms were 'broken'. They were reading ~20-25 degrees off of the smoker's therm.
So I checked the new therms again. They were still showing between 1-2 degrees of the therms in the house after I let them cool down to room temperature.
So I was shocked, needless to say. It still didn't sink in though. I still assumed that the meat would take the same amount of time but the smoker just got heated up quicker. Right? Wrong.
Dinner wasn't so hot tonight! Literally. The burgers got done (medium rare) The ABTs that were not wrapped in bacon got done and the fatty was done. That's about it. I had to cook up the beef wrapped hotdogs in the skillet and the ribs were a total loss as were the ABTs wrapped in bacon. Good thing it was just me and the wife tonight.
Thought I'd share my dee dee dee moment so maybe some of you new guys and the folks who think they are just doing it by look and taste need to pay attention.
Next time I'll be prepared. Thanks for the indirect lesson Brad and my wife loved the Baconcheeseburgdogger!
Sorry no Q-View...it wasn't pretty...
I've always used therms to check the temps on my meat, but relied on the built in therm on my BBQ Grillware smoker. 225 degrees is 225 degrees right?
Wrong.
I bought 2 new therms this weekend. They're actually cheap ones from Ikea (cause I didn't really think they were all that important). I did check that they were calibrated somewhat close and luckily enough they were within 1-2 degrees of all other therms in the house.
So I was excited to use them. But, I relied on the smoker's therm to get it up to 'temp'.
So the smoker was at 230 (or so I thought). Now it was time to get the meat in and use my new therms.
I had one in the smoker to check the temp of the smoker itself and one in my largest piece of meat.
To my surprise, I saw that the new therms were 'broken'. They were reading ~20-25 degrees off of the smoker's therm.
So I checked the new therms again. They were still showing between 1-2 degrees of the therms in the house after I let them cool down to room temperature.
So I was shocked, needless to say. It still didn't sink in though. I still assumed that the meat would take the same amount of time but the smoker just got heated up quicker. Right? Wrong.
Dinner wasn't so hot tonight! Literally. The burgers got done (medium rare) The ABTs that were not wrapped in bacon got done and the fatty was done. That's about it. I had to cook up the beef wrapped hotdogs in the skillet and the ribs were a total loss as were the ABTs wrapped in bacon. Good thing it was just me and the wife tonight.
Thought I'd share my dee dee dee moment so maybe some of you new guys and the folks who think they are just doing it by look and taste need to pay attention.
Next time I'll be prepared. Thanks for the indirect lesson Brad and my wife loved the Baconcheeseburgdogger!
Sorry no Q-View...it wasn't pretty...