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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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11-02-2013, 08:16 PM | #16 |
is one Smokin' Farker
Join Date: 07-28-13
Location: Ontario Canada
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I bought and sold a maverick this year. I don't like the probes etc. I like to watch the temp and adjust as required. I do plan on a thermopen, however, I think the misses is going to be getting it for me as a christmas gift!!
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11-02-2013, 11:22 PM | #17 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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A bazillion of us.
Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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11-02-2013, 11:51 PM | #18 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I'm another.
I own a maverick but never used it, and I own a thermapen that I use sometimes on chicken but the funny thing is, I only ever use it when the food is sitting on the table in the kitchen!
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Hold my dang beer... |
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11-03-2013, 12:01 AM | #19 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Some cooks are nothing while others i use a Maverick ...
While not necessary it allows you to keep the pit shut because your temp reading is your eyes on the meat (so to speak)
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11-03-2013, 12:55 AM | #20 |
Knows what a fatty is.
Join Date: 05-30-12
Location: Aiken,S.C.
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Just one slow digital thermo and my aging sences. I like it simple.
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Ducane. Chargriller Kamado. |
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11-03-2013, 12:58 AM | #21 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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I use temperature monitoring because people keep asking "what Temp "
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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11-03-2013, 01:42 AM | #22 |
is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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I had a funny thing about checking the temp of a piece of meat by poking it with my finger, usually a steak, lamb chop or chicken, guessing the temp and check it with a thermo and see how close I get. Actually, really don't need to so much anymore, but it taught me alot. Still usually check chicken pieces though.
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John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC |
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11-03-2013, 03:31 AM | #23 |
Babbling Farker
Join Date: 07-11-11
Location: Tuscaloosa Alabama
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I'm a feeler
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11-03-2013, 04:58 AM | #24 |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
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I use the probe tender for some meats. Time and a cheap dial meat probe on birds, and only check when I think they are ready.
Also by not using other products to watch temps etc, makes me keep an eye on my smokers, and not trust electronics that have let me down before. Last edited by ebijack; 11-03-2013 at 05:14 AM.. |
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11-03-2013, 07:48 AM | #25 |
Full Fledged Farker
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!
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I'm another. Once I learned what temp my pit likes, I can pretty well judge cook times. Like others, I use some type of thermometer to check poultry and pork tenderloin, other than those, its just about all probe.
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