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Ye Olde Smoker Thread
- Thread starter Corprin
- Start date
vbrad26
Autocross Champion
Ok well it’s on. Another question since it’s my first time using a wireless temp probe.
Should I trust the dome temp, or the probe temp?
It’s been on for about 30 min and dome temp is a touch over 250 and probe temp has been hanging around high 230’s.
Should I bump up the grill temp to about 275 to compensate? Or am I overthinking all of this? Lol.
Should I trust the dome temp, or the probe temp?
It’s been on for about 30 min and dome temp is a touch over 250 and probe temp has been hanging around high 230’s.
Should I bump up the grill temp to about 275 to compensate? Or am I overthinking all of this? Lol.
Charlotte.:R
Autocross Champion
The one time I used a drip pain the pork stalled. I don’t care if my deflector plates get messy. I don’t cook on them lol.
I’ve never used the grate temp probe so I can’t say for sure. I’m of the mindset that a 25* variance isn’t that significant at those temps. But I don’t think bumping it up a little will hurt.
vbrad26
Autocross Champion
It’s the Meater wireless probe. Sticks directly in the meat for internal temp and then measures ambient temp as well.
vbrad26
Autocross Champion
Well I think the end result was great! However I did screw up the timing.
I probably could have let it cook unrapped for a little longer, or maybe just never wrapped it at all.
I pulled it at about 4.5 hrs when the temp was about 165. This was also around 1pm.
I thought I was going to have up to another 4 hours but it ended up finishing in Just 2.
Pulled it off around 3 and then wrapped it up in a towel and stuck it in a cooler till about 5:30.
The bone slid right out and I was able to just use my hands to shred it up.
So based on that, and the fact that it tasted good, I’d call it a success!
Before the grill:
And after:
Again this was a smaller one at 5.5lbs and I’m assuming that’s why it ended up not needing to cook for as long as I anticipated. It ended up just needing a little over 6 hours.
I also thought the outside was going to get a little crispier. When I hear the term “bark” that makes me think that there will be a crispy layer, but this was not the case.
I probably could have let it cook unrapped for a little longer, or maybe just never wrapped it at all.
I pulled it at about 4.5 hrs when the temp was about 165. This was also around 1pm.
I thought I was going to have up to another 4 hours but it ended up finishing in Just 2.
Pulled it off around 3 and then wrapped it up in a towel and stuck it in a cooler till about 5:30.
The bone slid right out and I was able to just use my hands to shred it up.
So based on that, and the fact that it tasted good, I’d call it a success!
Before the grill:
And after:
Again this was a smaller one at 5.5lbs and I’m assuming that’s why it ended up not needing to cook for as long as I anticipated. It ended up just needing a little over 6 hours.
I also thought the outside was going to get a little crispier. When I hear the term “bark” that makes me think that there will be a crispy layer, but this was not the case.
Charlotte.:R
Autocross Champion
I reverse seared a tomahawk over the weekend. First time cooking this particular cut. On one hand, it was absolutely delicious. On the other hand, there was a lot of waste.
At 15.99/pound and 2.7 pounds, I’m pretty sure I’d have gotten just as much steak off a prime filet (my usual go to). And it would have ultimately been cheaper.
This was also the first time I threw a beef bone on and spread the marrow into the steak. Definitely heart healthy.
At 15.99/pound and 2.7 pounds, I’m pretty sure I’d have gotten just as much steak off a prime filet (my usual go to). And it would have ultimately been cheaper.
This was also the first time I threw a beef bone on and spread the marrow into the steak. Definitely heart healthy.
Charlotte.:R
Autocross Champion
Absolutely! I use the gas grill as a warming drawer/overflow on Thanksgiving.
I'd have been worried using glass that close to a heat source though. Guess you kept it under 350?
MonkeyMD
Autocross Champion
Charlotte.:R
Autocross Champion
Did my first pizza. I know, demerits for using store bought crust.
My wife asked me if I have to grill everything. Uh, yeah?!?
My wife asked me if I have to grill everything. Uh, yeah?!?
NoGodGetOverIt
Autocross Champion
No shame in that. Making homemade dough is a huge pain in the ass!