Probe thermometer stuck in an apple?

[chisoxjim]

On some q-pics I have seen folks having the probe of their thermometer stuck in an apple while they are smoking. I am curious why this is done.

I typically stick the probe in the meat to get a gauge on how it is progressing, but I bet there is a good reason I havent thought of for having the probe stuck in the appple. Is it to get a reading on the temp inside the smoker?

thanks

 

[bbq engineer]

You got it...if you don't have a dedicated probe for the smoker temp, you can use a food probe to measure the smoker temp. You stick it through an apple, or potato, or even a block of wood to keep it in position and from touching the grates or side of the smoker.

Some thermo's come with a food probe and a smoker probe (ET-73 for example), and some may have two food probes. It is simply a case of adapt what you have to the situation at hand.

Good question Chi-Sox.

 

[smokin for life]

Yepper you hit it right on the head, It's really important to keep the heat just right on the time. I use a chuck of wood with a hole drilled through it. Never thought of using an apple.

 

[chisoxjim]

thanks folks,

I have been using an oven thermometer set right on the grates, but this sounds like a much better option to get a much more accurate reading of the temp.

thanks again.

 

[falmund]

I use a chunk of potato, and the folks fight over who gets to eat it. It's kinda fun.

 

[chisoxjim]

I went for the chunk of potato route this past weekend, and it worked great. I was able to get a really good, and quick read on the temperature ranges, as well as set an alarm when the smoker was getting too hot.

thanks for the feedback.

 

[smokingscooby]

Were those your wild bore ribs? I was curious to try them, wanted to get some feedback thanks.

 

[irishteabear]

I use a chunk of wood that hubby drilled a hole in for me. After every smoke I pull it out, clean the probe and insert it back in the block of wood. That way it's ready to roll when I need it. I don't always have an apple or a potatoe in the house but the wood is always there.

 

[chisoxjim]

yes, spares, and st. louis.

the spares were really good, a little gamey in some bites, I just need to trim off more of the soft fat to cure that I guess. But really porky, and tender after 4 hours on the smoker.

The St. Louis were on about 2.5 hours, but were really too lean, and small. I wasnt as happy with them.

 

[smokingscooby]

Did you get them from a local butcher in town ?

 

[chisoxjim]

a wild game store in Homer Glen, IL. they were about $4.30/lb. if I remember right.

www.czimers.com