Page 2 of 2 FirstFirst 12
Results 11 to 15 of 15

Thread: Smoke meats

  1. #11
    Join Date
    Aug 2007
    Location
    Cape Cod
    Posts
    1,761

    Default

    Next on the christmas list for me is one of those temp probes that has a smart phone app. Wouldn't have to keep coming back to check on the temp!

  2. #12
    Join Date
    Oct 2010
    Location
    Woburn, MA
    Posts
    1,787

    Default

    Quote Originally Posted by Mainewoods View Post
    Next on the christmas list for me is one of those temp probes that has a smart phone app. Wouldn't have to keep coming back to check on the temp!
    I highly recommend one. I bought one from Lowes, not connected to the cell phone but it has a little base station that I keep in the kitchen. It has 2 probes, one goes inside the meat the other just lays on the rack so you can see the internal temperature of the smoker and the meat at the same time. I just have one of those cheapo charcoal smokers so if I have to take the lid off the check the meat temps its hard to regulate the internal temp of the smoker. The wireless thermometer has been a huge help! This is what I bought:

    https://www.amazon.com/dp/B00FLRBMU4...la-93931073340

  3. #13
    Join Date
    Oct 2007
    Location
    S.E. Mass.- NY Zone 4F/4o
    Posts
    10,409

    Default

    I have been using my Weber kettle for smoking. I want to add the Slow N Sear to up my game.

    http://amazingribs.com/tips_and_tech...ow_n_sear.html
    My people call me "Stands on Logging Roads."

  4. #14
    Join Date
    May 2012
    Location
    Northwest VT
    Posts
    2,131

    Default

    I'm still just dipping my toes into the smoked meat pool, but I am already glad I bought the double probe with remote display. I keep the remote display in my pocket and it has max and min alarms to keep me posted, just have to check on the shavings periodically to refresh. Money well spent.

  5. #15
    Join Date
    May 2012
    Location
    Northwest VT
    Posts
    2,131

    Default

    Smoked 5lbs of venison summer sausage and 5lbs of venison bologna today. Rabbit season is over, shed season hasn't kicked off yet, so outside of sugarhouse hoppin' this was the next best option to pass the time. I should have a decent variety for sampling at the gathering at Browseline place, have we picked a date?

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •