brisket sunday....

[bcoop]

Was reading up on them and it says they are dual probe.

http://www.igrillinc.com/

http://www.youtube.com/watch?v=0QcFvsJt0iQ

I should have said 3 probe. I need one for smoker temp, and two for meat.

[ceyko]

That sounds like it could be a pretty good arduino project, Ceyko.

heh, I was not familiar with Arduino. Had to look it up. Possible, having problems finding later specifications on them. The ones I see only have small amounts of flash. (not enough) They also say they don't do 802.11, but I see that it does.

[Lone Sailor]

I should have said 3 probe. I need one for smoker temp, and two for meat.

Is your sidebox smoker really that variant in temperature?

[bcoop]

Is your sidebox smoker really that variant in temperature?

My current smoker is a thin, cheap piece of shit. I don't measure the fire temp though. I measure temp in the cooking chamber.

Take the Maverick above for example. It has a meat probe, as well as a small bullet type probe that clips in to the grate on the cooking chamber. I need a thermometer that has the ability to read that, plus two meat probes, as when I smoke, there is always at least two different meats on it. Clocks are worthless to me when I smoke, as I always go by internal temp.

[mstng86]

My current smoker is a thin, cheap piece of shit. I don't measure the fire temp though. I measure temp in the cooking chamber.

Take the Maverick above for example. It has a meat probe, as well as a small bullet type probe that clips in to the grate on the cooking chamber. I need a thermometer that has the ability to read that, plus two meat probes, as when I smoke, there is always at least two different meats on it. Clocks are worthless to me when I smoke, as I always go by internal temp.

There is that, and I am sure you are working with something similar to me, and I have different temps in the chamber. It's of course always hotter the closer to the fire so I try and not to leave anything on that side of the chamber for too ong. But its a guessing game.

[Lone Sailor]

My current smoker is a thin, cheap piece of shit. I don't measure the fire temp though. I measure temp in the cooking chamber.

Take the Maverick above for example. It has a meat probe, as well as a small bullet type probe that clips in to the grate on the cooking chamber. I need a thermometer that has the ability to read that, plus two meat probes, as when I smoke, there is always at least two different meats on it. Clocks are worthless to me when I smoke, as I always go by internal temp.

I use digital meat probes when smoking as well, but I only use them for meat temperature. Once I set the initial temperature to my liking it stays steady for 5-6 hours if not longer, so there is never a need to watch the clock nor have a probe for temperature readings at the grate on mine, that's why I was curious if you needed one due to high variable temperatures on yours. I realize no one measures temperatures at the heat source, that would be very amateurish. I was just calling the type of smoker that you use, sidebox style, in case anyone else was following along, as we don't all use the same smoker.

[Lone Sailor]

There is that, and I am sure you are working with something similar to me, and I have different temps in the chamber. It's of course always hotter the closer to the fire so I try and not to leave anything on that side of the chamber for too ong. But its a guessing game.

Who let you out of the kitchen?

[Silverback]

Is your sidebox smoker really that variant in temperature?

My offset has about a 20-30 degree variance from the right side to the left side of the cooking area, at around 225 degrees in the center. (quite a bit higher at higher temps)

I use the Maverick probe dead center for cooking area temp, and one in the middle piece of meat if cooking more than one. I also have to rotate the meat every couple of hours to make sure one doesn't end up cooked quicker than the others. I've been looking into building a diffuser plate to run the length of the cooking chamber to help control temps.

I'm really considering one of the BBQ Guru CyberQ units in the near future, as well as adding a propane burner in the firebox for quicker fire starting.

They are 400-500 bucks tho. http://www.thebbqguru.com/products/C...5%252d003.html

[bcoop]

I use digital meat probes when smoking as well, but I only use them for meat temperature. Once I set the initial temperature to my liking it stays steady for 5-6 hours if not longer, so there is never a need to watch the clock nor have a probe for temperature readings at the grate on mine, that's why I was curious if you needed one due to high variable temperatures on yours. I realize no one measures temperatures at the heat source, that would be very amateurish. I was just calling the type of smoker that you use, sidebox style, in case anyone else was following along, as we don't all use the same smoker.

Gotcha. Yeah, my smoker is wildly variant, due to leaking like a sieve and the thin walls. I'm used to it, and can manipulate it well, but it's very hands on.

[bcoop]

Who let you out of the kitchen?

His wife told him he was doing it wrong.

[mstng86]

Who let you out of the kitchen?

His wife told him he was doing it wrong.

See, matt gets what I am saying.

Screw all you sonsabitches!!!

[Jose]

Done and was mighty tasty...

Need a better picture of the brisket! Got any pictures of the smoker?

[Silverback]

I'll try to get another picture of the brisket, I was tired, and hungry



here's the smoker, when I was in Austin, same one now.

[Jose]

I'll try to get another picture of the brisket, I was tired, and hungry



here's the smoker, when I was in Austin, same one now.

I need to buy another "big" smoker

[ceyko]

I'll try to get another picture of the brisket, I was tired, and hungry

Gotta figure out a way to stay strong through smoking sessions. Usually I'm up 24 hours or so overall, between starting fire, smoking, feeding, party and so forth.

Here is my smoking regiment

10-Midnight (whenever I start) - until 0900 or so: Coffee and Jack Daniels a bottle of water or two mixed in.

0900-Smoked food is finished: Jack and Coke with a bottle of water or two

Beer during presentation/etc of food bottle and then a bottle of water and another jack/coke during meal or maybe a beer.

After meal, since so full I slim it down with just jack daniels until falling over or otherwise bed time/party is over.

Which sucks, cause when I smoke something short like ribs, chicken or whatever - I have to have jack daniels.