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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, 11:28 AM
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#1 |
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Full Fledged Farker
Join Date: 06-03-13
Location: Maiden NC
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just curious ??
I am just curious to see how many are out there ??? I dont have any of the fancy, high tech, thermos or digital devices to keep track of my heat or meat...I just go by look ...feel ...fire...and probe with a wooden skewer for tenderness ..my question is ...is their anyone else out there like this or am I just crazy
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11-02-2013, 11:45 AM
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#2 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Welcome to the dark side you are not alone
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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11-02-2013, 12:22 PM
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#3 |
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Banned
Join Date: 09-03-13
Location: Edgewood, TX
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Just a Thermapen, and a Tel-Tru on the pit.
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My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill PNWBA - CBJ, KCBS - CBJ DAV, VFW Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice. |
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11-02-2013, 12:35 PM
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#4 |
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Is lookin for wood to cook with.
Join Date: 10-22-13
Location: Cleburne
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I do the same its the best way
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11-02-2013, 12:46 PM
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#5 |
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Babbling Farker
  
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Therms on my pits and grills. Thermapen for steak, pork tenderloins/chops and chicken. Everything else I use the very high tech and outrageously expensive........wooden skewer. I have three double probe mavericks. They see no use in the last two years and one is brand new in the box.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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11-02-2013, 12:57 PM
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#6 | |
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Take a breath!
 
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
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Quote:
  I'm currently running a 2" thermometer for probe temps, and an $8 therm stuck in the side of the barrel! No shame there! |
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11-02-2013, 12:59 PM
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#7 | |
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Take a breath!
Join Date: 09-10-13
Location: Blue Rock, Ohio
Name/Nickname : Jeff
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Quote:
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11-02-2013, 04:26 PM
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#8 |
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somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Depends on my mood...
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11-02-2013, 04:31 PM
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#9 |
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On the road to being a farker
Join Date: 10-22-13
Location: Cincinnati, OH
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I have a $250 grill\smoker with a lid temp gauge and I have a $25 wireless thermometer. The rest is look and feel.
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geek, dad, noobie griller. Master Forge 32-in Charcoal Grill, 32" Polecat horizontal smoker |
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11-02-2013, 04:46 PM
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#10 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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There are a bunch of us who cook by feel.....
http://www.bbq-brethren.com/forum/sh...d.php?t=170886
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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11-02-2013, 05:24 PM
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#11 |
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is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
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I know some that cook by feel. Been doing it all their life and even cook for a living. It is a hobby for me and I don't have those years of experience/knowledge. I use tools/digital probes to help me till I learn. It is an art I believe!
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11-02-2013, 05:56 PM
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#12 |
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Full Fledged Farker
Join Date: 02-16-12
Location: Memphis Tenn.
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Yeah, I don't use any of the fancy (expensive) stuff either. Folds have been cooking BBQ forever, fancy tools are new, they seemed to do just fine.
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2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill |
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11-02-2013, 05:59 PM
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#13 |
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is one Smokin' Farker
Join Date: 10-10-13
Location: Austin, Texas
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A cheap ol baby monitor works for me... and if the batter dies then I have to get off my arse and go check the pit temp...poke the meat mostly to see when done.
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What ya smokin there? |
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11-02-2013, 06:51 PM
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#14 |
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is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
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The analog therm in the lid of the stick burner and a $12.00 Taylor digital,
for safety reasons mostly. Just bought that a year ago.
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If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong! |
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11-02-2013, 06:54 PM
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#15 |
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is one Smokin' Farker
Join Date: 09-24-13
Location: Marion,IL
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I have a dial therm in my UDS but it only goes about 2 or 3 inches in the barrel. I have not to date used a therm-pen or anything else on it. Be that as it may, tonight was only my 2nd official run on it. I pondered getting some fancy gadgets but decided to learn to do it by look and feel.
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UDS | BP UDS | Weber OTS | Weber Smokey Joe Never be afraid to try something new. Amateurs built the Ark, Professionals built the Titanic |
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