Thermapen MK4. Think I got on sale for $60. Rock solid!
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Thermoworks is the move for anything temperature related. Have a thermapen one and RFX and both are top notch. They're expensive because they're the best.
The thermapen one can be had for around 70 bucks if you watch the sales. The RFX probably won't go on sale for quite a while because it hasn't even been out for a year yet.
The thermapen one can be had for around 70 bucks if you watch the sales. The RFX probably won't go on sale for quite a while because it hasn't even been out for a year yet.
I’ve had this one from Amazon for a few years now. It’s dead nuts on and instant. I legit couldn’t ask for anything more and it’s 15 bucks.
Was not my best effort. More tough than I wanted but was ok, solid B.
Dont stick it in to see if the meat has thawed. The stainless probe may stick inthe frozen meat and pull off exposing the sensor cable. I simply inserted the cable back and put a spot of super glue where it connects. Just a warning. I own two of these and love them.
My wife won a free drawing for a new Traeger so I have our Traeger Pro 575 to sell. It’s only ever been used in dry weather, never rain, and has always been stored in the garage. Probably 15 cooks on it total (got prior to breakdown and hell of health issues). We were going to move it outside to our deck so I could access it with my walker so I just bought a new Traeger all weather cover for it.
Everything works perfectly, just need to sell. I have some drip pans and buckets for it, but won’t be able to clean or degrease it due to my limitations. Metal and grates are great, just need degreased and scrubbed.
Prices look all over the place so I guess $450 ish.
Everything works perfectly, just need to sell. I have some drip pans and buckets for it, but won’t be able to clean or degrease it due to my limitations. Metal and grates are great, just need degreased and scrubbed.
Prices look all over the place so I guess $450 ish.
Selling Traeger Pro 575 in good condition. Never exposed to outside weather or rain. Includes optional, addon front shelf and optical pellet level sensor. No rust, no chipped paint, no dents, everything works great. I've always used the aluminum liners so just a little grease buildup that needs cleaned off.
Looking for $450, seems like a discount of about $100 (plus the addons) compared to other listings. Pickup would be in Waukee.
We were going to move outside prior to deciding to sell so we have a NEW all weather outdoor cover to go with.
Looking for $450, seems like a discount of about $100 (plus the addons) compared to other listings. Pickup would be in Waukee.
We were going to move outside prior to deciding to sell so we have a NEW all weather outdoor cover to go with.
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Having family over for lunch on Sunday, planning to smoke a couple bone-in pork shoulders. But I won't be able to do it Sunday morning. So I'm thinking of smoking the meat on Saturday afternoon/night and then reheating it for brunch/lunch on Sunday.
Haven't really done this before. Any suggestions on best way to reheat to avoid drying out and preserving the most flavor? I was thinking of just putting the cooked meat in an aluminum pan, adding some water or some of the leftover juices, covering, and heating in the oven.
Better ideas?
Haven't really done this before. Any suggestions on best way to reheat to avoid drying out and preserving the most flavor? I was thinking of just putting the cooked meat in an aluminum pan, adding some water or some of the leftover juices, covering, and heating in the oven.
Better ideas?
My preference for this situation has been to put it in the foil pan and cover at the stall instead of wrapping. Capture and pull it into all the natural drippings. For me, that's been enough to keep everything moist in a crock pot. If you need more moisture, add some chicken broth. Throw in some extra rub when reheating.
Anyone have some "off the wall" type recipes that they like? I'm in the mood to do something out of the norm on Sunday. Nothing spicy because the kids won't touch it. The only thing I've thought of is a fatty of some sort.
I've got a pellet smoker, Weber Kettle, Weber Gasser and a Blackstone at my disposal.
I've got a pellet smoker, Weber Kettle, Weber Gasser and a Blackstone at my disposal.
S
www.meatchurch.com
Smoked Shotgun Shells
Smoked Shotgun Shells make a fantastic appetizer or tailgating treat!
If these are bone in normal size shoulders you wouldn't be starting them Sunday morning anyways, they'd never be done in time. Plan on 1.5-2 hours per lb at 225 and definitely err on the side of caution in the case of a long stall.
Throw them on the smoker Saturday night giving yourself a 3 hour extra window and that way you can wrap them in towels and rest them in a cooler for whatever time is leftover before you need to pull the meat. You got this.
Fatty's are always tasty, they haven't really got a lot of love in the last decade on the BBQ scene but they always go over pretty well.
Have you tried smoked shotgun shells or smoked cream cheese? Pretty low effort but both are delicious and kind of odd.
What was your meat selection for making jerky? Other instructions you used. I always struggle making good jerky.
Use either rounds or rump. Slice half frozen on Lem set at between 4 and 5 thickness.
Have a Yoder, will use a 3 level rack, set at 160 for roughly 3 hours. Take off what is cooked. Turn up to 250 for until the rest is done.
