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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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Old 09-12-2013, 04:08 PM   #16
ShencoSmoke
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Join Date: 07-02-13
Location: The Shenandoah Valley
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Quote:
Originally Posted by DownHomeQue View Post
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
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....
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Old 09-12-2013, 06:05 PM   #17
Bludawg
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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
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Old 09-12-2013, 06:10 PM   #18
ButtBurner
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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
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Old 09-12-2013, 06:13 PM   #19
supertramp
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Join Date: 07-23-13
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i use a meat thermometer on poultry, that's as high tech as i get

everything else is by touch/feel
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Old 09-12-2013, 06:17 PM   #20
Wneill20
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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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Old 09-12-2013, 06:21 PM   #21
HeSmellsLikeSmoke
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Quote:
Originally Posted by Bludawg View Post
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
I normally refrain from asking anyone how long their tool is, but how long is that awl? Brand?
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Old 09-12-2013, 07:07 PM   #22
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I started out the opposite. In the beginnings of my que experience, I only used the original thermo on my smoker. Over time, I have added a few gadgets and my bbq improved. If anything were to ever fail, I wouldn't freak out because I'm not so dependent on my gadgets that it could ruin anything. I still leave the electronic "helpers" in the house from time to time and just do it ole school if I have time to tend the smoker all day.
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Old 09-12-2013, 08:23 PM   #23
Bludawg
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I normally refrain from asking anyone how long their tool is, but how long is that awl? Brand?
That's Stanley and he's less than average coming in at 5 "
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Old 09-12-2013, 08:29 PM   #24
Bludawg
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I normally refrain from asking anyone how long their tool is, but how long is that awl? Brand?
That's Stanley and he's less than average coming in at 5 " according to Stanley
it's not the size of the rod it is how you use it that matters
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Old 09-12-2013, 08:30 PM   #25
smokenpreacher
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Add me to the "gadget free" list. I have 2 thermometers on my pit, a digital meat thermo, and a thermopen knockoff.....I will watch the thermometers on the pit, the digital doesn't get used hardly at all, and the knockoff is used for chicken and as a probe.

I like tending the fire, reading and resting, and enjoying a cold CocaCola while the thin blue smoke does its thing. AAhhhhh, the simple life!
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Old 09-12-2013, 09:04 PM   #26
MJ_Tenn
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My pit, sticks....and a thermometer
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Old 09-12-2013, 09:35 PM   #27
bbqwilly
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Just me and the fire. Like many others, the only gadget I have is the thermo on the smoker.
Proud to be a stickburner
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Old 09-12-2013, 10:03 PM   #28
trambone
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I've really only been doing barbecue for 4 years. Always just use the eye test and the thermometer on my cooker. I got an extra test for chicken though. You take a big cleaver and chop a piece in half, easiest way to tell if its cooked.
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Old 09-12-2013, 10:16 PM   #29
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Cooked on charcoal for years with nothing, bought the maverick and rt600c after I found this place. I put the probe over the hot spot and can tell from inside what is going on with the fire, which is nice when your busy.
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Old 09-12-2013, 11:42 PM   #30
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just an oven thermometer that sits on the grill grate.
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