Author Topic: Ahem... Stringer & Toad... (Read 545 times)

Stringer · « **Reply #15 on:** February 28, 2006, 01:16:46 PM »

Very Nice MT!!

Toad knows better than I on the BBQ stuff, and I agree that the cherry and pork are a great combination.

ygsmilo · « **Reply #16 on:** February 28, 2006, 03:05:59 PM »

Apple Wood + Pork = ROXERS

And MT being the Califonia dude you are - Salmon + Alder = the yymmy, serve a slightly chilled pinot from the Sonoma coastal appelation.

Gunslinger · « **Reply #17 on:** February 28, 2006, 03:10:26 PM »

Quote

Originally posted by Sixpence
You must have watched the video that came with the smoker, the foil trick works great, and it keeps the meat from getting the burnt outer crust. I have done without the foil too and the ribs with the foil come out better, imo.

I have not had a problem with the thermometer yet, what's the potato thing? Can I just get an oven therm and hang it from a rack?

What you can do is take a wired thermometer and run it to the inside. You stick a potato on the rack and run the thermometer all the way through it so a good portion is sticking out the other end of the potato. This way you can tell the temp of the smoker at the rack.

I've used the oven rack hanging one and it worked for me for a couple of runs but then as toad said the glass get's all smokey and hard to read. I've also rigged a "candy thermometer" to the vent on the top. I like those because they are actually accurate compared to a metal one.

lasersailor184 · « **Reply #18 on:** February 28, 2006, 03:15:47 PM »

Aces High Cook Book.

GtoRA2 · « **Reply #19 on:** February 28, 2006, 03:46:40 PM »

Quote

Originally posted by lasersailor184
Aces High Cook Book.

With as many Euros like Dowding who post here the Aces High **** (think male chicken)((no not in that way you sick ****s, chickens are for eating not ****ing)) book would prolly sell better

midnight Target · « **Reply #20 on:** February 28, 2006, 03:54:28 PM »

Quote

Originally posted by ygsmilo
, serve a slightly chilled pinot from the Sonoma coastal appelation.

Snooty midwesterners and their snooty wine ways...

DREDIOCK · « **Reply #21 on:** February 28, 2006, 04:36:29 PM »

Quote

Originally posted by Gunslinger
What you can do is take a wired thermometer and run it to the inside. You stick a potato on the rack and run the thermometer all the way through it so a good portion is sticking out the other end of the potato. This way you can tell the temp of the smoker at the rack.

I've used the oven rack hanging one and it worked for me for a couple of runs but then as toad said the glass get's all smokey and hard to read. I've also rigged a "candy thermometer" to the vent on the top. I like those because they are actually accurate compared to a metal one.

I remember seeing a show on TV
Was one of those BBQ cookoff competitions
This guy had
Two thermometors.whose guages were both on the outside of the grill One told him how hot the soker was and he had another thermometor that the probe end went into the meat and the guage was located on the outside of the smoker so you could tell the temp of the meat without ever opening the door.

Would love to find one of those

Toad · « **Reply #22 on:** February 28, 2006, 04:52:13 PM »

Polder Dual Sensor Thermometer/Timer

LePaul · « **Reply #23 on:** February 28, 2006, 05:08:01 PM »

Quote

Originally posted by Saintaw
R2 lol!

You going to invite LePaul over for dinner?

Ha ha...if he's planning on cooking the feast he's talking...I'll pretend to agree with his politics for the food!

Boy, does look about the same size as ole R2-D2. Still working on the fella.

Hangtime · « **Reply #24 on:** February 28, 2006, 06:34:36 PM »

Quote

Originally posted by midnight Target
The wife calls it R2.

Really!!?? That's what my wife calls mine!

... but she an't talkin 'bout the BBQ.

DREDIOCK · « **Reply #25 on:** February 28, 2006, 07:31:32 PM »

Quote

Originally posted by Toad
Polder Dual Sensor Thermometer/Timer

Cool!

I was hoping to find one I could just bolt to my Brinkman like the current low tech one I have. But that will due too

Toad · « **Reply #26 on:** February 28, 2006, 07:55:58 PM »

Dred, treat it gentle. I've had two of 'em so far and both quit working in a short time. I babied them too. Not sure what actually went wrong. Probably the probes, which can be replaced.