- Jan 6, 2011
- 26,253
- 4,708
Conundrum’s of Digital Smoking?
What the Heck is a Conundrum ?
“a confusing and difficult problem or question”
Should you, or should you not stick that meat probe in everything you smoke?
For all of you who know me, you know I am Old School.
I learned the old way before they had all this fancy stuff.
I learned before Computers, Cell Phones, Google, Microwaves and a host of other modern day conveniences. When I first started to learn to smoke and grill I was still sleeping under an Attic Fan and open windows. Does that mean I don’t like technology ? HECK NO ! I love it I wouldn’t trade my Recliner, TV remote and Laptop for anything, “Well maybe some things”
I think technology is great, it make us fat and lazy and lets us do less and less but we love it. You don’t even have to get out of your chair anymore just say “Turn off the lights, turn the air down or what is the weather” and that little black box does it all.
But Really, I love all the new technology. I remember getting all excited about the first computer we bought for the office, paid about twenty grand for a DOS machine that wouldn’t do as much as you can do on your phone now. Or my first car phone the hardware was as big as a small suitcase and the phone looked like your old corded house phone.
But, back to the Conundrum of digital smoking. I learned the old way by sight touch, feel and time. I never had a temp gauge starting out let alone a probe thermometer.
Chicken was ready when the juices run clear and the meat was pulling up on the leg bone. Ribs were ready when the meat was pulling back from the ends and by sight and bend test.
Pork butt was ready when I could wiggle the bone and it started to pull out clean. Brisket was ready when I could slide a wooden skewer in “like butter” and by sight and feel.
Since all this new neat stuff has come out I use a lot of it and some I don’t.
I have had temp gauges on my smokers for years, I have a couple of instant read thermometers I use and even have a Maverick.
I check my smoker gauge ever so often to make sure it is reading correctly, same with my instant reads which I use mainly for poultry. I am sad to say I have only used my Maverick 2 or 3 times. It’s not that I dislike it (Actually it’s pretty cool” BUT I forget to get it out and I found when I did use it I spent all my time staring at it. Not good !. With time I would probably get over that.
I have smoked so many Briskets, Butts, Ribs, etc. the Old School way it’s second nature. Don’t give it much thought, throw a split on every once in a while and let her smoke.
Now there are several things, Smoked Prime Rib for one where my Maverick is great. I would say anytime you are shooting for a Rare, Med. Rare etc. on a large piece of meat use the Probe.
If you are cooking to a certain temp, use the probe.
I certainly am not trying to discourage anyone from using all these new-fangled gadgets I am one of the worst at wanting to try everything that comes out.
My thoughts on using these gadgets, Do whatever is the most comfortable to you. If they would have had all this neat stuff when I first started I’m sure I would have used what I could have afforded. Now in saying that I see less and less Old School ways being done and I think that is a shame.
Personally I think everyone should learn to cook by Sight Touch, Feel and Time, once you have that down you get pretty darn comfortable smoking. I know guys how are a nervous wreck every time they smoke, scared to death and constantly checking the temps. Learn how the old way, then apply all the new technology really makes thing go easy. But just don’t depend entirely on the electronics, touch it feel it, look at it.
Another thing is Know your Smoker that is probably the most important thing you can do. If you know how your smoker cooks that’s half the battle. I’m a stick burner and can take my smoker temp up in 10° increments Takes a little practice but if I can do it so can you. All I am saying is learn the basics then apply the technology.
If you didn’t get too board and read this whole thing, Thank you.
Gary
What the Heck is a Conundrum ?
“a confusing and difficult problem or question”
Should you, or should you not stick that meat probe in everything you smoke?
For all of you who know me, you know I am Old School.
I learned the old way before they had all this fancy stuff.
I learned before Computers, Cell Phones, Google, Microwaves and a host of other modern day conveniences. When I first started to learn to smoke and grill I was still sleeping under an Attic Fan and open windows. Does that mean I don’t like technology ? HECK NO ! I love it I wouldn’t trade my Recliner, TV remote and Laptop for anything, “Well maybe some things”
I think technology is great, it make us fat and lazy and lets us do less and less but we love it. You don’t even have to get out of your chair anymore just say “Turn off the lights, turn the air down or what is the weather” and that little black box does it all.
But Really, I love all the new technology. I remember getting all excited about the first computer we bought for the office, paid about twenty grand for a DOS machine that wouldn’t do as much as you can do on your phone now. Or my first car phone the hardware was as big as a small suitcase and the phone looked like your old corded house phone.
But, back to the Conundrum of digital smoking. I learned the old way by sight touch, feel and time. I never had a temp gauge starting out let alone a probe thermometer.
Chicken was ready when the juices run clear and the meat was pulling up on the leg bone. Ribs were ready when the meat was pulling back from the ends and by sight and bend test.
Pork butt was ready when I could wiggle the bone and it started to pull out clean. Brisket was ready when I could slide a wooden skewer in “like butter” and by sight and feel.
Since all this new neat stuff has come out I use a lot of it and some I don’t.
I have had temp gauges on my smokers for years, I have a couple of instant read thermometers I use and even have a Maverick.
I check my smoker gauge ever so often to make sure it is reading correctly, same with my instant reads which I use mainly for poultry. I am sad to say I have only used my Maverick 2 or 3 times. It’s not that I dislike it (Actually it’s pretty cool” BUT I forget to get it out and I found when I did use it I spent all my time staring at it. Not good !. With time I would probably get over that.
I have smoked so many Briskets, Butts, Ribs, etc. the Old School way it’s second nature. Don’t give it much thought, throw a split on every once in a while and let her smoke.
Now there are several things, Smoked Prime Rib for one where my Maverick is great. I would say anytime you are shooting for a Rare, Med. Rare etc. on a large piece of meat use the Probe.
If you are cooking to a certain temp, use the probe.
I certainly am not trying to discourage anyone from using all these new-fangled gadgets I am one of the worst at wanting to try everything that comes out.
My thoughts on using these gadgets, Do whatever is the most comfortable to you. If they would have had all this neat stuff when I first started I’m sure I would have used what I could have afforded. Now in saying that I see less and less Old School ways being done and I think that is a shame.
Personally I think everyone should learn to cook by Sight Touch, Feel and Time, once you have that down you get pretty darn comfortable smoking. I know guys how are a nervous wreck every time they smoke, scared to death and constantly checking the temps. Learn how the old way, then apply all the new technology really makes thing go easy. But just don’t depend entirely on the electronics, touch it feel it, look at it.
Another thing is Know your Smoker that is probably the most important thing you can do. If you know how your smoker cooks that’s half the battle. I’m a stick burner and can take my smoker temp up in 10° increments Takes a little practice but if I can do it so can you. All I am saying is learn the basics then apply the technology.
If you didn’t get too board and read this whole thing, Thank you.
Gary
