Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. moist

    Weber thermometer way off

    I'll check when it's done. Meats up to 170 degrees after 7 hours of cooking at 225.
  2. moist

    Weber thermometer way off

    Once I'm done my smoke I'm gonna remove my weber thermometer and check It in boiling water as well. Not to mention my weber thermometer is reading lower than my meat thermometer. Definitely out of whack. Makes sense as to how my meats been cooking faster than it should and ending up fattier than...
  3. moist

    Weber thermometer way off

    I put my leave in thermometer in the vent in the lid. So it was reading the temp maybe 2" lower than the weber one. Shouldn't be a 50 degree difference lol
  4. moist

    Weber thermometer way off

    I'm only 50 feet above sea level so my therm read 212 when my water came to a full boil
  5. moist

    Weber thermometer way off

    So I went and got a new meat thermometer. Waiting until February to grab a maverick so I just grabbed another cheap leave in for now. Checked the accuracy in boiling water and it was real close. I've been having issues with meat cooking too fast and being a bit fatty at the end. Stuck the new...
  6. moist

    Smoked sirloin tip for French dip

  7. image.jpg

    image.jpg

    • moist
    • Media item
    • Comments: 0
    • Album: Smoked sirloin tip for French dip
  8. moist

    Smoked sirloin tip for French dip

    This is how she turned out. A little on the smokey side for my liking but nice and tender.
  9. image.jpg

    image.jpg

    • moist
    • Media item
    • Comments: 0
    • Album: Smoked sirloin tip for French dip
  10. moist

    Smoked sirloin tip for French dip

    Am I gonna be okay letting it rest for a couple hours? FTC? Or should I rest it, slice it, then foil it until dinner time? Probably eating in 2.5 hours
  11. moist

    Smoked sirloin tip for French dip

    Just checked it and it's already at 120 degrees! Put it in two hours ago
  12. moist

    Smoked sirloin tip for French dip

    My wife does t want me to let it cool. I'll just give it a 40 min rest
  13. moist

    Smoked sirloin tip for French dip

    When do you guys think I should throw her on? Best to FTC it for a few hours? Or just let it rest for 30-40 mins then slice it?
  14. moist

    Smoked sirloin tip for French dip

    Looks like it coming from the south though. Smokers in the north side if the house. Good thing it's gonna be a shorter dmoke
  15. moist

    Smoked sirloin tip for French dip

    Looks like it's gonna be a bit of a windy day today. 20 kmh gusting up to 40 kmh (12-25 mph). Gonna have to look for somewhere with some shelter to cook today
  16. Smoked sirloin tip for French dip

    Smoked sirloin tip for French dip

    • moist
    • Album
    • Comments: 0
  17. moist

    Smoked sirloin tip for French dip

    Here's the roast I'm gonna smoke tomorrow. All rinsed and patted dry Here's a pic after it's rubbed and wrapped. Gonna let it sit in the fridge over night.
  18. image.jpg

    image.jpg

    • moist
    • Media item
    • Comments: 0
    • Album: Smoked sirloin tip for French dip
  19. image.jpg

    image.jpg

    • moist
    • Media item
    • Comments: 0
    • Album: Smoked sirloin tip for French dip
  20. moist

    Smoked sirloin tip for French dip

    I guess searing it normally would make it a bit easier to dial in final IT
Top Bottom
Back
Clicky