-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
Question of the Day: Which is the most hair-raising South African mountain pass you've driven?
The Smoking Thread
- Thread starter RanzB
- Start date
Kung Fu Porkchop
Expert Member
That's one way to do itAny recommendations for an inexpensive wireless two probe thermometer? Right now I'm using one of my ring cameras to keep an eye on temps.
View attachment 1621799
Any recommendations for an inexpensive wireless two probe thermometer? Right now I'm using one of my ring cameras to keep an eye on temps.
View attachment 1621799
A few years ago I just bit the bullet and got a Thermoworks Smoke. Quality is superb and it performs faultlessly.
It's not inexpensive but is regularly discounted and definitely worth the money if you cook regularly. A group buy of some sort could ease the additional shipping costs.
I have the Thermapen as well which I can also highly recommend.
Smoke® Remote BBQ Alarm Thermometer
Specializing in cool, unique and professional temperature tools. Super-Fast thermocouples, thermistors, infrared thermometers, data logging and more.
www.thermoworks.com
Thermapen Fast, Accurate Instant-read Thermometers
www.thermoworks.com
My 2c and maybe you can agree now that you smoked a long time.Any recommendations for an inexpensive wireless two probe thermometer? Right now I'm using one of my ring cameras to keep an eye on temps.
View attachment 1621799
Is go with the feel. Temp probes are a crutch you will know by now if its to hot or too cold. I just use an instant read thermometer and no longer use probes.
This is on the back of advice from the old granny from Snows BBQ and Aaron Franklin.
Also found that they dont work all the time or misread temps.
Just my 2c
Maybe it's the small smoker, or my lack of experience, but temps fluctuate so wildly at times I find the thermometer essential and having one in the meat as well doesn't hurt.
It's fairly accurate as well. ¯\_(ツ)_/¯
Ah then all good
Just double check your charcoal then I used many till settling on WW, WW is rock solid many others burnt like rockets!I hear you but for me it's a crutch I'm ok with. I've had too many cases where I have not been happy with temp fluctuations despite some experience managing the coals/pellets.
The Thermoworks stuff is very good when it comes to accuracy.
I'm still using Big Green Egg charcoal for my Weber smokes. Still very happy with it but I have been meaning to try the WW stuff at some point just as an alternative.Ah then all good
its awesome buy it when its on special sometimes R100 for 2 bags
Well, lesson learned - pork neck is not suited to making a gammon. I'll have to buy one this morning for our Thanksgiving supper.
However, it does make for a very enjoyable bacon so all is not lost. Also pretty good for ham sandwiches.
Last edited:
It's now R140 for 2 bags
Ended up doing some in the smoker and some in the oven for comparison sake. Both are delicious.
Found some assorted chilies in the fridge so I'm drying them out now in the smoker. Good opportunity to use some of that mesquite.
Found some assorted chilies in the fridge so I'm drying them out now in the smoker. Good opportunity to use some of that mesquite.
Sweet we also often smoke our own paprika and salt, dont forget about that
Not a bad idea - there's always so much "smoke" left at the end that goes to waste.
Found the lid of the smoke stuck like glue to the barrel so I had to deal with that today - creosote I presume. Ended up burning it off with a propane torch. Maybe I'm using too much smoke...
Great! Use coarse salt that's best!