The place to share culinary tips and advice
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Ware
- Posts: 1343
- Joined: March 15th, 2012, 10:07 pm
- Location: Arkansas
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by Ware » May 15th, 2016, 2:30 pm
SACole wrote:Ware wrote:
Out of all the remote temp probes I have used, it's hard to beat that
Maverick ET-732.
I'm currently using the
iDevices Weber iGrill2. Strangely, Weber bought it from
iDevices . I do like being able to monitor temps from my iPhone.
that Weber iGrill looks cool but it doesn't look like it has a pit probe. I use a Kamado and don't have the programmable computer so knowing my temp is important.
It comes with two meat probes, but four ports. The
ambient probe is sold as an accessory.
I'm pretty sure when I bought mine (when it was an iDevices product) it only came with one probe. I caught it on sale at Amazon for $80, then ordered 3 extra probes from iDevices.
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ericgautier
- Posts: 2075
- Joined: August 27th, 2013, 1:27 pm
- Location: Middlesex County, NJ
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by ericgautier » May 15th, 2016, 3:45 pm
3.5 or so hour in, one side got sauced. Trying out this new sauce the Mrs. picked out.
ImageUploadedByYard Help1463341494.386097.jpg
ImageUploadedByYard Help1463341504.301718.jpg
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Ware
- Posts: 1343
- Joined: March 15th, 2012, 10:07 pm
- Location: Arkansas
- Grass Type: Bermuda
- Lawn Size: Not Specified
- Level: Not Specified
Post
by Ware » May 15th, 2016, 4:18 pm
ericgautier wrote:3.5 or so hour in, one side got sauced. Trying out this new sauce the Mrs. picked out.[
What are you smoking on?
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ericgautier
- Posts: 2075
- Joined: August 27th, 2013, 1:27 pm
- Location: Middlesex County, NJ
- Grass Type: Front/Sides: Blueberry Monostand Back: TTTF+KBG
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Post
by ericgautier » May 15th, 2016, 5:10 pm
Ware wrote:
What are you smoking on?
Traeger Junior. It is about 4 years old. It was a "let's see if I like a pellet smoker" buy. Not knowing that I will love using it.
I definitely have a "I wish I got something bigger" regret.
(pre reno backyard shot..
)
It originally came with just a 3 setting controller and I upgraded it to an Ortech digital controller. I also added a hopper extension so I could smoke longer without adding pellets.
If this thing ever goes.. I want to upgrade to a pellet smoker that has "searing" capabilities.
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Ware
- Posts: 1343
- Joined: March 15th, 2012, 10:07 pm
- Location: Arkansas
- Grass Type: Bermuda
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Post
by Ware » May 15th, 2016, 10:24 pm
ericgautier wrote:If this thing ever goes.. I want to upgrade to a pellet smoker that has "searing" capabilities.
You pretty much described a
Yoder YS640 with
GrillGrates... made in Kansas, USA.
They also make a
YS480 that has a little less real estate.
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ericgautier
- Posts: 2075
- Joined: August 27th, 2013, 1:27 pm
- Location: Middlesex County, NJ
- Grass Type: Front/Sides: Blueberry Monostand Back: TTTF+KBG
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Post
by ericgautier » May 16th, 2016, 1:57 pm
Forgot to post the final product pic.
ImageUploadedByYard Help1463421389.024735.jpg
Got distracted while spraying PGR + FAS so the spares were in the smoker longer than I wanted. It then was FTC for awhile longer until dinner.
It was "fall off the bone" and the Mrs liked it a lot.
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dfw_pilot
- Posts: 1872
- Joined: July 30th, 2014, 10:37 am
- Location: Lewisville, Texas
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by dfw_pilot » May 16th, 2016, 2:00 pm
Nice work! That looks as good as a smokehouse restaurant.
[ Post made knowing I have to go to the Hard Eight Smokehouse to get ribs that good ]
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ericgautier
- Posts: 2075
- Joined: August 27th, 2013, 1:27 pm
- Location: Middlesex County, NJ
- Grass Type: Front/Sides: Blueberry Monostand Back: TTTF+KBG
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by ericgautier » May 16th, 2016, 2:05 pm
The YS640 is nice.
However, I have my eye on
Fast Eddy's™ by Cookshack PG500 Pellet Grill.
But with anything.. I'll do my research and decide when the times comes.
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ericgautier
- Posts: 2075
- Joined: August 27th, 2013, 1:27 pm
- Location: Middlesex County, NJ
- Grass Type: Front/Sides: Blueberry Monostand Back: TTTF+KBG
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Post
by ericgautier » May 16th, 2016, 2:07 pm
dfw_pilot wrote:Nice work! That looks as good as a smokehouse restaurant.
[ Post made knowing I have to go to the Hard Eight Smokehouse to get ribs that good ]
Thanks dfw! Now I need to put my big boy pants and try a brisket. I'm always afraid since a whole brisket cost a ton compared to ribs.
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Ware
- Posts: 1343
- Joined: March 15th, 2012, 10:07 pm
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- Grass Type: Bermuda
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by Ware » May 16th, 2016, 3:18 pm
I don't think you can go wrong with a Cookshack. They are made in Oklahoma, USA.
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mtlcafan79
- Posts: 192
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by mtlcafan79 » June 4th, 2016, 9:30 pm
Did 18 racks of spares today on my Lang 48.
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Tsmith
- Posts: 1479
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by Tsmith » June 4th, 2016, 9:40 pm
mtlcafan79 wrote:
Did 18 racks of spares today on my Lang 48.
That's some serious smoking
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ericgautier
- Posts: 2075
- Joined: August 27th, 2013, 1:27 pm
- Location: Middlesex County, NJ
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by ericgautier » June 6th, 2016, 3:23 pm
mtlcafan.. Nice!
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ericgautier
- Posts: 2075
- Joined: August 27th, 2013, 1:27 pm
- Location: Middlesex County, NJ
- Grass Type: Front/Sides: Blueberry Monostand Back: TTTF+KBG
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Post
by ericgautier » June 6th, 2016, 3:26 pm
Did some pulled pork.
ImageUploadedByYard Help1465241083.167212.jpg
Total weight was 11 lbs but it was two pieces. Took about 8 hrs to get done. I did not foil it during the cook. Took it off the smoker at 198 IT then it sat FTC for a few hours.
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sain6815
- Posts: 237
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by sain6815 » June 18th, 2016, 7:05 am
Smoked a butt yesterday. Great day in SC for it.
ImageUploadedByYard Help1466247927.451540.jpg
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