The Grill and BBQ thread

From my experience, taking it off at 190 is great if you slice it, 205 if you are pulling it. And I have cooked pork butts from 225 all the way up to 350. The bark is a bit crisper at 350, but still good. With a brisket, I keep the smoker at 195, 225 if I'm in a hurry.
 
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Butchna I've smoked probably 5 beef tenderloins, the best ones I wrapped in bacon and smoked for about 6.5 hours. Don't trim them, buy a whole in bag.
Funny, I do almost exactly the opposite: trim neatly, save the chain, tail, and other cleaned up meat for stir fry or stroganoff, tie into uniform thickness, and cook indirect at 225 until about 118 internal. Then, I remove and keep warm, turbo heat the egg, and sear with a little bacon grease or ghee for about a minute a side. Always comes out beautiful.
 
Are meat thermometers all approximately equal or are some recommended here? I have a really great knack from long experience in guestimation, but everytime I read about internal temps, I wonder if I should try one. I have ignored this for a long time (obviously) as a craze and promo du jour, but it seems that this item might be for real. Help a brother out!
 
Are meat thermometers all approximately equal or are some recommended here? I have a really great knack from long experience in guestimation, but everytime I read about internal temps, I wonder if I should try one. I have ignored this for a long time (obviously) as a craze and promo du jour, but it seems that this item might be for real. Help a brother out!
ThermoWorks.

The Thermapen, Dot, and Smoke are all good models. I have the latter two and swear by them.
 
Are meat thermometers all approximately equal or are some recommended here? I have a really great knack from long experience in guestimation, but everytime I read about internal temps, I wonder if I should try one. I have ignored this for a long time (obviously) as a craze and promo du jour, but it seems that this item might be for real. Help a brother out!
ThermoWorks.

The Thermapen, Dot, and Smoke are all good models. I have the latter two and swear by them.
We’ve got this one, and it’s great. I think I also bought a grill one (also ThermoWorks), but it must be at the back of a drawer somewhere.
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I've heard good things about those. Never used one myself.
The price is definitely right! I may order another just for backup.

One thing I really love about it is that it’s so easy to clean. Juices don’t run into the lollipop end.

Also the temp registers very quickly, So you’re not having to hold onto it in front of an open oven door.
 
We’ve got this one, and it’s great. I think I also bought a grill one (also ThermoWorks), but it must be at the back of a drawer somewhere.
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Used one of those for several years before I bought the Thermapen. Never had a issue with it. Honestly worked just as good as the Thermapen at a fraction of the cost.
 
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Are meat thermometers all approximately equal or are some recommended here? I have a really great knack from long experience in guestimation, but everytime I read about internal temps, I wonder if I should try one. I have ignored this for a long time (obviously) as a craze and promo du jour, but it seems that this item might be for real. Help a brother out!


Yes you should. Have been using one for several years and love it. No more overcooked food(I had a tendency to err on the side of too done). I use one every time I cook.

Some good suggestions above about the Thermoworks.
 
1st go at boneless chicken breasts on the pellet.

2 are rubbed in Meat Church Gospel then brushed with sauce.

Other 1 is just plain salt and pepper to use for a pot 🥧.

Was happy with how they turned out. Were very good.



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Do chicken thighs next. Best chicken option in the smoker imo.
 

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