BBQ/Smoking Meat

[jstim]

True. Most but not all factory thermometers are cheap bi-metal dial ones that can't be adjusted..

I bought 2 Tel-Tru thermometers myself for my grill because the factory one was such garbage. They had a nice bolt in the back to adjust them to correct temp! :whoo:

The nice thing is that you can get a solid thermometer at a fairly decent price in the event that you get a rig that comes with a cheap-o. Most people don't realize that while what you cook on does have an effect on how it turns out. It is really about maintaining those accurate temps and the technique in which you use.

 

[AKmoney]

True. Most but not all factory thermometers are cheap bi-metal dial ones that can't be adjusted..

I bought 2 Tel-Tru thermometers myself for my grill because the factory one was such garbage. They had a nice bolt in the back to adjust them to correct temp! :whoo:

Stupid question: I have an infrared "gun" type thermometer - the kind with a laser pointer. I typically use it to check temperature on my cast iron skillet for searing. I've also used it to verify the temperature of the water pot I use for sous vide cooking - it's bang on. Can these thermometers be used to measure the temperature of a Weber kettle? IE, point it at the lid when it's closed?

 

[cfranck1]

Stupid question: I have an infrared "gun" type thermometer - the kind with a laser pointer. I typically use it to check temperature on my cast iron skillet for searing. I've also used it to verify the temperature of the water pot I use for sous vide cooking - it's bang on. Can these thermometers be used to measure the temperature of a Weber kettle? IE, point it at the lid when it's closed?

You can.. I don't see why not.

But you want to know grate temperature more then the lid temp.

On my COS (Cheap Offset Smoker), I've used the infrared thermometer too and have a hood temp around 325ish and a grate temp of 215ish..

It could be totally different on a kettle, but in mine I want to know grate temp more then lid temp..

 

[NJT4R]

If any of you don't have a smoker, go get one. I bought the Weber Smoky Mountain Cooker about 5 years ago. I tell everyone I wish I bought it 40 years ago. I lament all the meals I could have had over all those years. See virtualweberbullet dot com.

 

[ndcent]

Stupid question: I have an infrared "gun" type thermometer - the kind with a laser pointer. I typically use it to check temperature on my cast iron skillet for searing. I've also used it to verify the temperature of the water pot I use for sous vide cooking - it's bang on. Can these thermometers be used to measure the temperature of a Weber kettle? IE, point it at the lid when it's closed?

I have one of these too and they are fantastic everywhere in the kitchen and on the grill. I reach for it constantly.

 

[AKmoney]

You can.. I don't see why not.

But you want to know grate temperature more then the lid temp.

On my COS (Cheap Offset Smoker), I've used the infrared thermometer too and have a hood temp around 325ish and a grate temp of 215ish..

It could be totally different on a kettle, but in mine I want to know grate temp more then lid temp..

I just ordered up a wireless dual-probe thermometer. Like you said, it's better to have an accurate reading right at the grate. I also tried an experiment last night with my infrared thermometer and my gas grill (Weber S210, which has a stainless steel hood). The measurement was WAY off. It didn't like being pointed at stainless steel. It may be more accurate when pointed at the kettle but I haven't tried this yet.

I'm a total n00b at this. I'm going to try to smoke some baby back ribs this weekend using the offset coal method in the kettle. Just trying to get some help to maintain the correct temperature since I'm new at this. Wish me luck.

 

[Jernik]

If any of you don't have a smoker, go get one. I bought the Weber Smoky Mountain Cooker about 5 years ago. I tell everyone I wish I bought it 40 years ago. I lament all the meals I could have had over all those years. See virtualweberbullet dot com.

+1 The WSM is a solid performer that does a good job at making it easy to get repeatable, consistent results.

I also recommend the IQ110 Pit blower/temp regulator for the WSM. Makes it stupid easy to control the temps. Combined with the Maverick ET-732 Thermometer which gives you both a pit probe and meat probe with wireless digital temp readout and warning alarms, and nearly all guess work is removed from the equation.

For the beginner, this is a solid set up that won't *completely* break the bank. And I think the IQ110 can even be used on a kettle grill, although I've never tried it on mine.

 

[elusive01]

Holy crap I regret finding this thread. I always admired BGE's and similar tout ceramic cookers but now it's definitely on my list of must-haves.. I have a crappy electric smoker that I manage to "smoke" some decent tri-tip and brisket.. unfortunately ate it too fast to take pics :der: I need to get into the habit of BBQ/Smoking more often than I do!!

 

[Jernik]

Holy crap I regret finding this thread. I always admired BGE's and similar tout ceramic cookers but now it's definitely on my list of must-haves.. I have a crappy electric smoker that I manage to "smoke" some decent tri-tip and brisket.. unfortunately ate it too fast to take pics :der: I need to get into the habit of BBQ/Smoking more often than I do!!

From looking at them and reading about them, they are great. No argument from me there. In the end, it's all about controlling the air flow to control the heat. Cheaper smokers tend to have more gaps and thinner materials that make control more difficult. In some cases, it also makes just getting to temp much harder than it should be and wastes a lot of fuel to do it.

 

[00Sebby]

Holy crap I regret finding this thread. I always admired BGE's and similar tout ceramic cookers but now it's definitely on my list of must-haves.. I have a crappy electric smoker that I manage to "smoke" some decent tri-tip and brisket.. unfortunately ate it too fast to take pics :der: I need to get into the habit of BBQ/Smoking more often than I do!!

Of those I have convinced to buy one, none have regretted it. If you look on Craigslist you will see someone selling one from time to time... often almost new for 40-50% cheaper than a new one. I'm guessing they didn't have the time nor desire to learn it. I saw one guy list a large BGE unopened and still shrink-wrapped to the pallet for $700. He won it and didn't want it. If you really like cooking over fire, the BGE does so many different things well. We are getting ready to move and my plan is to have two of them at the next place. I often cook 15-20 lbs of wings and it takes a long time on one unit.

 

[jstim]

[MENTION=134890]00Sebby[/MENTION] I'm really interested in giving the wings a try. Where do you get your wings from? Anything special when you get them?

What's everybody grilling and smoking this weekend? I'll post some up on Sunday....

 

[Morphyne]

I forgot to get a pic. But I just smoked three racks of baby backs that I dry rubbed hours before. Used fresh apple wood on the charcoal for smoke. Used a drip/steamer pan filled with cut up apple, apple cider vinigar, water, beer and tequila. After a couple hours of gathering drippings I pulled a couple of cups out and used it as a mop sauce. Yummo.

 

[00Sebby]

[MENTION=134890]00Sebby[/MENTION] I'm really interested in giving the wings a try. Where do you get your wings from? Anything special when you get them?

What's everybody grilling and smoking this weekend? I'll post some up on Sunday....

I usually just pick up the large packs at Walmart or Kroger. I look for the biggest wings I can find. That's it. Section them into flaps and drums and you're good to go.

This evening I grilled thick-cut pork steaks and corn on the cob smeared with bacon grease then wrapped in foil. Didn't take pictures due to severe thunderstorms and a nearby EF1 tornado. I just thought it was very windy with some serious thunder. I stood outside just out of the rain and watched the storm and my grill. Pics are damage to a large church and a Dollar General store down the road.

 

[AKmoney]

Live update. Baby back ribs are just under way. First time ever cooking with fire (I know, I know, I have to become a man at some point...).

Grill temperature seems to be on target as well: Using both a wireless probe thermometer placed just above the grill and also an IR gun pointed directly at the kettle on the opposite side of the fire. Good temperature correlation between the two give me a warm fuzzy.

Time to crack open a beer...

 

[jstim]

Live update. Baby back ribs are just under way. First time ever cooking with fire (I know, I know, I have to become a man at some point...).

Grill temperature seems to be on target as well: Using both a wireless probe thermometer placed just above the grill and also an IR gun pointed directly at the kettle on the opposite side of the fire. Good temperature correlation between the two give me a warm fuzzy.

Time to crack open a beer...

Looks good man, great offset setup with that weber kettle. We want the final results.

 

[AKmoney]

Rib report:

The probe thermometer I bought may have led me on a wild goose chase. Although it matched my IR gun pretty closely right after I started, after an hour things diverged from reality. The probe still measured ~260 but the IR gun dropped to about 190. In any case, I added some more charcoals and opened up the vent on the kettle to get things going again. Got things back on track. I wound up having to add charcoals roughly once every 1.5 hours or so to keep the temps relatively consistent.

My view for most of the afternoon:

 

[AKmoney]

Interim pic. Getting close to being done. Right after this I wrapped it in foil and doused it in apple juice.

 

[AKmoney]

Removed from foil. Brushing on the sauce. 5 minutes to go.

 

[AKmoney]

Finished product plus the final meal - garlic mashed potatoes, brussel sprouts and corn bread.

The verdict: Pretty f*****g awesome. Definitely fall off the bone material. Good smoky flavor but not overbearing. I think they could have been a little more moist but really, not too far off the mark.

Much success :cheers:

 

[jstim]

Beer can chicken- 375 ish for about 2 hours and it tastes awesome!!!