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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-15-2010, 09:13 AM | #1 |
Knows what a fatty is.
Join Date: 12-29-09
Location: Willow Spring, NC
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Off to a bad start
Well 6 hours into my cook I realized my lid probe is stuck at 225. I checked with a digital meat thermometer in the lid damper and low and behold 298.
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22" WSM |
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05-15-2010, 09:16 AM | #2 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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What the temp of the meat and what are you cooking?
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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05-15-2010, 09:36 AM | #3 |
Knows what a fatty is.
Join Date: 12-29-09
Location: Willow Spring, NC
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Cooking a couple butts the temp is 165 on both.
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22" WSM |
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05-15-2010, 09:38 AM | #4 |
is one Smokin' Farker
Join Date: 03-02-10
Location: Lunenburg, MA
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Well, at least you are doing butts. Dodged a bullet, pun fully intended.
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05-15-2010, 09:39 AM | #5 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
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those things are pretty forgiving, im sure they'll come out just fine.
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Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
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05-15-2010, 09:42 AM | #6 |
Knows what a fatty is.
Join Date: 12-29-09
Location: Willow Spring, NC
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I hope so, Weber customer support was nice they are shipping another probe for free.
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22" WSM |
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05-15-2010, 09:56 AM | #7 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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You'll be fine with butts
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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05-15-2010, 09:57 AM | #8 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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Hate it when that happens. I'm gona buy one of those Maverick duel probe thermometers so i have a means to cross check. The fewer openings of the lid to manually probe the meat will be a plus.
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Thanks for noticing |
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05-15-2010, 10:02 AM | #9 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Just means it'll be done faster.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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05-15-2010, 01:01 PM | #10 | |
is One Chatty Farker
Join Date: 07-02-09
Location: Fayetteville, AR
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Quote:
These other guys are right too. Butts are forgiving. Just keep an eye on them and you'll be fine. I have 2 on right now and the temp is grate temp is swinging between 235-250 but my lid temp is showing a steady 295. The Maverick ET-73 is a great thermometer.
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The beatings will continue until morale improves! |
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05-15-2010, 01:35 PM | #11 |
Found some matches.
Join Date: 04-24-10
Location: Pahrump, NV
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Ok, I'm new here. How do you tell what your grate temp is? Will an ordinary oven thermometer work? Those Maverick thermometers do look pretty nice.
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05-15-2010, 01:53 PM | #12 |
Full Fledged Farker
Join Date: 05-11-10
Location: Twin Brooks, SD
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if you dont already own a dual probe maverick (or other) i highly recommend it. i think they help the cook immensly (more consistency less peeking). just make sure that you dont take the remote out of range as it will sit at the last temps it had recorded and the alarms will not sound if things go bad.
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COS, SS gasser,10-10-10 UDS,and 4-4-11 her twin sister, 22.5 silver, and others. |
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Thanks from:---> |
05-15-2010, 01:55 PM | #13 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Your fine with the BUTT's, You can pull at 190-200*f and have pulled pork!
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-15-2010, 02:00 PM | #14 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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I suppose that a oven thermometer would work, but probally get too dirty to read really fast. to get your grate temp, just stick a probe in a potato and stick it on the grate. I also use to use a cork from a wine bottle, I carefully drilled a hole in it, stuck the probe in it and it rested between the rods on the grate perfectly.
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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05-15-2010, 02:28 PM | #15 | |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Off to a bad start
Quote:
That's the big downside to the maverick imho. I wish an alarm would sound or something when you move out of range, instead of sitting there on the last temps registered. But other than that I love my maverick.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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