Back to Basics for Stick Burners- Smoking Blind?

ShencoSmoke

ShencoSmoke

is Blowin Smoke!
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Is there anyone out there using ZERO instruments when smoking? No alarms, no cords, no beeping, no batteries- Just a fire and a chunk of meat. Just like primitive archery, free climbing with no ropes, etc., there is something to be said about doing it the good ole' fashioned way. I have narrowed it down to 2: the thermometer on my pit and a thermapen, I like the simplicity. But I would like to put them both away and go blind. Fire management and the look/feel of the meat, simple as that. Anyone tried? Is there a gadget free smoking group out there? If not, should we start one?
 
I was about to post that there is probably a thermometer being used until I finished reading. I love tending a fire, but my honest opinion is that even the smoker itself is an instrument.
 
I have 2 Mavericks that I haven't used in many years. I've never needed the air-flow gadgets, etc.

For years and years its just me, the wood, the charcoal, the old Lang (it has one old external mounted thermometer that is 40 degrees off), and the meat. That's it. I go on time. I know if she's running on the hot side, my times will be reduced, and correspondingly if cooler the times will increase.

I just have. It's much more relaxing, and frankly the product has stayed the same or slightly better...
 
maybe its just me but i have never had any and really dont want any ((shrugs)) i dont even have a meat thermo. i use a wooded skewer to check tenderness for me part of the fun is playing with the fire and the look of the meat while its cooking ....yes i peek and spritz alot but so far its seemed to work
 
Definitely done it with no thermometers but wouldn't say "no tools". With that said, I do prefer at least a thermometer to check doneness and want a quality one on my smoker.
 
Lake Dogs said:
I have 2 Mavericks that I haven't used in many years. I've never needed the air-flow gadgets, etc.

For years and years its just me, the wood, the charcoal, the old Lang (it has one old external mounted thermometer that is 40 degrees off), and the meat. That's it. I go on time. I know if she's running on the hot side, my times will be reduced, and correspondingly if cooler the times will increase.

I just have. It's much more relaxing, and frankly the product has stayed the same or slightly better...
Click to expand...

Amen brother, thats what I'm talking about. I'm going to try it and see if I can pull it off.
 
I cook comps with a analog temp gauge on the pit and that's it. For home cooks I use a pit with no temp gauge.
 
I have been learning how to use a stick burner this year and it has been all blind. I am getting better at cooking this way but I still have a ways to go.

I have been checking for doneness by feel of meat and sometimes a probe to check tenderness for about a year now. I only use a thermapen for poultry, just to be safe.

I have backed into this though because I started off with a pellet grill and then a WSM with a guru.

Surely but slowly I am shedding the technology. My wife thinks I am crazy but she accepts my goal of cooking like a caveman. Well, a caveman with an offset smoker and some beers.
 
Not a sick burner, but no thermometer on my 18.5 WSM. If I can hold my hand on the top for only 3 seconds, it's low and slow. Only 1 second is hot and fast. Bend test for ribs doneness. Probe test for butts and briskets.

Chicken, I use the Thermapen.
 
I think all these electronic device are making people to dependent on them.. Like they wont be able to cook if the device stops working.. wtf.. what happened to BBQing.. i think much to many of our fellow BBQuers have gotten way to dependent on devices.. IMHO
 
DownHomeQue said:
I think all these electronic device are making people to dependent on them.. Like they wont be able to cook if the device stops working.. wtf.. what happened to BBQing.. i think much to many of our fellow BBQuers have gotten way to dependent on devices.. IMHO
Click to expand...

Agree 100%, I saw a reputable team next to me at a comp crash and burn at turn at time because their probes were giving false readings. The BBQ Gods were snickering for sure....
 
I have a thermo on my pit that I pay little attention to and I do have a remote probe that gets used for things like Prime rib or bacon where I need to take it off at a certain temp. But for general BBQ, Butts, Brisket, Ribs...... I'm an old school fool. I rely on sound touch & smell.

My main tool
DSCF0066Modified2.jpg
 
I have not done but I bet I could

I can tell just from the size of the fire and what is coming out of the stack how hot my fire is, within 25 degrees or so
 
i use a meat thermometer on poultry, that's as high tech as i get

everything else is by touch/feel
 
Just me the Jambo and a thermapen for a prob I don't look at the meat temp, unless I'm cooking on the UDS or Pellet smoker that is a whole different story
 
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