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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-13-2013, 12:42 PM   #1
SmittyJonz
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Online Brethren BBQ Party that is .......I got a New Surround Sound System last nite so I Had to stay up Hooking it Up and watching a Movie till 3:45 AM - Olypus Has Fallen or whatever it's called - Decent .....Lots of Action but some of the CG and the Acting a lil Cheesy........

Anyhoo I just put on a 14 lb Packer and some Pork Fibs at High Noon - gonna try and maintain 300-315* ish. - Hoping the Brisket is atleast pulled and Resting by CowBoys Kickoff. Got a Mix of B&B Lump, Stumps Briquets and Hickory Chunks providing Heat n Smoke.

My Maverick grate Temp Probe has decided to wig out after only 5-6 cooks and read way High so I got the meat probe stuck thru the Potato too. They put out good probes for the 732 yet?

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Unread 10-13-2013, 12:47 PM   #2
93vpmod
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Looks like it will be well worth the wait! Nice looking ribs.
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Unread 10-13-2013, 12:47 PM   #3
Fwismoker
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Smitty have you siliconed and shrink wrapped them where the cable goes into the probe. I've done that to all of my probes and haven't had any problems.
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Unread 10-13-2013, 12:50 PM   #4
SmittyJonz
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Quote:
Originally Posted by Fwismoker View Post
Smitty have you siliconed and shrink wrapped them where the cable goes into the probe. I've done that to all of my probes and haven't had any problems.
Nope - hadn't heard of that - guess ill get replacements and do that first.
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Unread 10-13-2013, 12:53 PM   #5
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I call them FIBS (Fake Ribs) -country style - but if u get Loin Cut they got bone and are similar to taste texture of Ribs but u get more Meat........
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Unread 10-13-2013, 12:53 PM   #6
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Quote:
Originally Posted by SmittyJonz View Post
Nope - hadn't heard of that - guess ill get replacements and do that first.

It makes all the difference because it's any moisture that gets in there that creates the problem.

Dab some high heat silicone in there and cut a piece of heat shrink, slide it on and shrink it up.
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Unread 10-13-2013, 02:05 PM   #7
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Looking Gooood!
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Unread 10-13-2013, 02:50 PM   #8
SmittyJonz
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2.5 hrs in - another 30 minutes and the FIBS will get wrapped in Foil with SweetBaby Rsys for another Hour.

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Unread 10-13-2013, 02:54 PM   #9
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Gonna be some tasty meat soon.
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Unread 10-13-2013, 05:30 PM   #10
SmittyJonz
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5 hrs - pulled FIBS and wrapped Brisket in Parchment Paper..........FIBS are GOOD!




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Unread 10-13-2013, 07:25 PM   #11
Diesel Dave
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Lookin wayyyyyy tasty!
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Unread 10-13-2013, 07:32 PM   #12
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Oh yea i'm full and i'd grub...looking really good
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Unread 10-13-2013, 07:37 PM   #13
SmittyJonz
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7.5 hrs Exact - Probed Like Pudding.....Didn't even take Temp......1 hr Rest Ill Slice at 8:30 or so -- 5 hrs Nekid and 2.5 hrs in Paper -- Grate Level Smoker Temps ranged from 284*- 325* but was 300-310* most of the Time.

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Unread 10-13-2013, 07:56 PM   #14
Diesel Dave
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oooohhhhhhhh lookin good
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Unread 10-13-2013, 08:56 PM   #15
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Looks good, Smitty! BBQ Equipment Store is selling the new 732 probes. I just got mine delivered yesterday. There is a coupon code for brethren if you look in the vendor section for BBQ Equipment Store.
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