Good Morning SMF!

[indaswamp]

2 chickens and 4 rib racks for a Buddy's B-Day party today...

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• indaswamp
• May 28, 2017

So, quick question:

What is the best digital smoke chamber thermometer? I have 2 el cheapos I bought @ Wally world just to get going with my new smoker. The therms. have an auto shut-off after about 20 minutes and I have to turn them back on. They are fairly fast with reading a temp. and I am looking for a permanent model to upgrade them with.

Mods.-if this is posted in the wrong place, please move to the best forum for a response. Thanks.

 

[indaswamp]

Also, when smoking chickens and ribs, chickens on top of ribs or vice versa? I went with chickens on top since the top is usually hotter and I like to cook chickens @275*, but I cook ribs 225~250*. I'm compromising and running @ 250*.

 

[chef jimmyj]

Which meat on top does not matter. All is being cooked. Even if you start the ribs on the bottom then added raw chicken above, the juices are dripping on 250° meat and bacteria dies instantly. Besides the ribs will be in two more hours. On thermometers, my Maverick 732 have been great the last 6 years. Guys seem to like the Thermopro units as well..JJ

 

[SmokinAl]

You may want to look at the Thermoworks Smoke.

It's a little pricey, but very well built & should last many years.

Al

 

[chopsaw]

I bought the therm pro  TP-20 and the the instant read . Works good for me . I think the guy gives a discount to members or did when I bought mine . 

 

[indaswamp]

 
You may want to look at the Thermoworks Smoke.

It's a little pricey, but very well built & should last many years.

Al

I plan on ordering the thermoworks smoke to monitor grate temp. and INT of the meat, but I am referring to stand alone top and bottom thermometers on the smoker; individual units so I can monitor the smoke chamber.

 

[indaswamp]

Special request for Cowboy beans...

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• indaswamp
• May 28, 2017

I usually use 1/2lb. bacon, 1#Ground beef, 1# ground pork but forgot to buy bacon. So this go around, I am using 1 1/2# burnt ends from a whole wild hog I had in the freezer and 1# ground pork. I fried the meat in 1/4 cup of smoked rendered brisket fat. Let it simmer for an hour or so then on the smoker for a kiss of smoke.

 

[b-one]

I'm confused,it's not my birthday your late with the chow!:biggrin: looking great so far that's a nice looking dish of beans!Thumbs Up

 

[indaswamp]

I'm confused,it's not my birthday your late with the chow!

looking great so far that's a nice looking dish of beans!

Thanks on the beans...I can't claim the recipe, I got it from my cousin and it is jam up good! Just put the beans in the smokehouse to get a kiss of smoke on them.

 

[indaswamp]

This is the model I have...

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• indaswamp
• May 28, 2017

I'm looking for an upgrade that does not have an auto shut off feature. the prob is about 6" long. little longer prob would not be a problem.

 

[crankybuzzard]

All good advice so far on the therms. I'm digging the food pics!

For your chamber temps, have you pondered a dual display PID and thermocouples? Not too expensive, and really accurate. Then if you wanted to make a controller later on, you're already ahead money wise.

 

[indaswamp]

All good advice so far on the therms. I'm digging the food pics!

For your chamber temps, have you pondered a dual display PID and thermocouples? Not too expensive, and really accurate. Then if you wanted to make a controller later on, you're already ahead money wise.

Ah....That's the answer! Thanks Cranky! Next step is a pilot control valve with auto gas shutoff so I don't feel like I have to watch it like a hawk-especially when smoking sausages below 170*. I have had flame blow outs.

 

[crankybuzzard]

Ah....That's the answer! Thanks Cranky! Next step is a pilot control valve with auto gas shutoff so I don't feel like I have to watch it like a hawk-especially when smoking sausages below 170*. I have had flame blow outs.

Yeah, that can make for a dangerous situation. I've never set one of those up, so no help.

However, with the PID units, you can also add a light and program it to turn on at a set temperature. Then, with just a glance from the window, you'll know if you're above or below your desired point.

 

[indaswamp]

 

Ah....That's the answer! Thanks Cranky! Next step is a pilot control valve with auto gas shutoff so I don't feel like I have to watch it like a hawk-especially when smoking sausages below 170*. I have had flame blow outs.

Yeah, that can make for a dangerous situation. I've never set one of those up, so no help.

However, with the PID units, you can also add a light and program it to turn on at a set temperature. Then, with just a glance from the window, you'll know if you're above or below your desired point.

That is a great idea!

 

[crankybuzzard]

Thumbs Up That is a great idea!

I bought a stacked light (red/yellow/green) and 3 programmable thermal switches to do this, just haven't built it yet.

Flashing red - 15 degrees over set high temp
Red - 10 degrees over desired temp
Yellow - temp is between set upper and lower temps
Green - temp is +/- 5 degrees of set temp

 

[indaswamp]

 

That is a great idea!

I bought a stacked light (red/yellow/green) and 3 programmable thermal switches to do this, just haven't built it yet.

Flashing red - 15 degrees over set high temp
Red - 10 degrees over desired temp
Yellow - temp is between set upper and lower temps
Green - temp is +/- 5 degrees of set temp

I like it!

 

[indaswamp]

Forgot to post this yesterday. The ribs coming off the smoker...

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• indaswamp
• May 29, 2017

I wrapped them in foil, put them in a faux cambro to bring to the party. (The bare spot top right was a taster nugget I pulled off. Gotta sample it.... right!?)

 

[crankybuzzard]

ALL good cooks sample their creations! It's to make certain that we are only providing the best for our guests!

Good looking ribs!

The 3 gallons of almost boiling water in the yeti yesterday had it HOT when I put the meats into it. Almost too hot. That's gonna work great for cool weather.

 

[indaswamp]

ALL good cooks sample their creations! It's to make certain that we are only providing the best for our guests!

Good looking ribs!

The 3 gallons of almost boiling water in the yeti yesterday had it HOT when I put the meats into it. Almost too hot. That's gonna work great for cool weather.

Yes indeed. just enough leftovers today for lunch! Those beans were fantastic and for a ful pot-don't have much left. I'll post the recipe when I get time today, but with it raining I'll be inside breaking down 2 small wild hogs for the freezer.

I'll remember the hot water trick. Yesterday with it being almost 90*, I just set the cooler in the sun with the lid up to warm it up, worked great. Obviously that won't work if it is raining or during winter.

 

[mike5051]

Good looking ribs!