Search results for query: thermometer

...with the meat and the thickness of it. If you are going to wrap it, wrap it when it hits the stall usually in the 160s. Just have a good thermometer handy and try not to open the lid a lot. Plan for it to take longer then you think. Can always keep it warm in a cooler with towels or even an...

Hello Conradjw, I’m a newbie that has the same high temp issue while seasoning my Smokin-It Model 3. What did you do to fix it?

Boiling water and followed by ice water is my test. Water boils at 212 at sea level but decreases 2* per 1000’ of elevation climb. So check your current elevation and adjust from there. Ice water should settle at about 32* so I check both for high and low accuracy.

Looks good on a 'puter screen but if you think it could have been more juicy and tender try cooking it a bit more and make sure it probes tender in the thickest part of the flat with something the size of a chopstick or old fashioned fat slow thermometer probe.

The larger the smoker the more useful a dial thermometer is for cooking chamber temperature if placed right. That is because in wood burners, the bigger the smoker, the higher the airflow. Pellet smokers have very low air flow. They are often thin walled sides and top adding to the problem...

For the internal temp. of meat to warm-especially sausages- you need to keep the cook chamber temp. 25*F above internal temp. or the internal temp. will slow to a crawl, or not move at all. And @archeryrob ; Dave also increased the humidity in his smoker by closing off the vent almost closed...

It was pretty accurate in the 250 to 275 range at 300. It was off by about 40 to 50° the first two cooks. I use just that thermometer it’s consistent just not 100% accurate so once you learn, it will be fine however I do have an external Thermo works smoke X2 that I compared it against

...might be able to help. What grate temp are you setting it for? Have you verified the grate temp with a calibrated third party reporting thermometer vs relying on the built-in thermometer? What brand of pellets are you using? Outside of chicken wings, what other proteins have you tried and...

...Don't get me wrong, the Smokey Joe is a great little grill. I use mine for burgers, dogs and the occasional steak. Here is a low cost thermometer that will serve you well...

...is nothing more than a guide to let you know when to start checking for doneness and that is when the meat is probe tender.Having a good thermometer is key to let you know when certain things are happening in the cook,a multi-probe is beneficial as it allows you to monitor both the meat and...

I usually go for quantity over quality. I'd rather have 4 cheap chinese remote thermometers (2 in the meat; 2 in the cooker space to spot flareups) than one quality unit. But these are all units with a short cable leading out of the smoker and then transmit to your remote unit from there...

I live in RI and that's about as sea level as you can get. As long as you have a decent thermometer that you can absolutely trust to tell you when you should start probing for doneness then there's really nothing to change or do different.

If you crank your smoker up to 700 degrees and wait until the chicken skin starts getting black the skin will definitely be crispy. Then I back the temperature down to 350 degees and smoke until my internal temp thermometer says it's done.

No feedback on that unit but overall should be an improvement on the built in thermometer

...have a few more pieces of information: I did wrap the brisket in butcher paper at 165*. I did test it for doneness at 204* with a digital thermometer. I let the meat rest for about 2 hours in a cooler while still wrapped in the butcher paper and surrounded by towels. I did not inject or baste...

...for 7 hours at 225° without servicing the fire a single time. It has been set it and forget it every time I've used it. If were going to do an over night cook, I would pick up a remote thermometer with wireless capabilities. Hasty Bake is local to me but I believe they ship world wide.

...pellet smokers are "set it, and forget it". I can put a brisket on at 9:00pm and go to sleep. Next day, take it out when it is done. Most Pellet smokers can get above 120C. Have have two, one gets to about 150C and the other 200C. A good remote thermometer is a necessity when doing long cooks.

In testing. Thank you for some more of the knowledge. Been cookin 12 years but up in Canada our smoke game is trash. I guess with that the Searwood 600 I got has a probe and Bluetooth to my phone the entire day. I did see don’t pull until you’re ‘happy with the bark’. I’ll get her dialed in.

I have not been a fan of either of my inkbird wireless thermometers wireless and Bluetooth . The case has to be almost in the grill grate with them or else they disconnect and they and been such a pain that I don’t even use them. Would not recommend. Thinking about it now. I don’t use my inkbird...