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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 11-02-2013, 11:28 AM   #1
letdasmokeroll
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Default 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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Unread 11-02-2013, 11:45 AM   #2
Bludawg
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Welcome to the dark side you are not alone
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Unread 11-02-2013, 12:22 PM   #3
Okie Sawbones
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Just a Thermapen, and a Tel-Tru on the pit.
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Unread 11-02-2013, 12:35 PM   #4
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I do the same its the best way
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Unread 11-02-2013, 12:46 PM   #5
Bluesman
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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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Unread 11-02-2013, 12:57 PM   #6
JbTech
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Quote:
Originally Posted by letdasmokeroll View Post
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




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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Unread 11-02-2013, 12:59 PM   #7
JbTech
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Quote:
Originally Posted by Bluesman View Post
I have three double probe mavericks. They see no use in the last two years and one is brand new in the box.
Interested in clearing some space?
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Unread 11-02-2013, 04:26 PM   #8
sliding_billy
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Depends on my mood...
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Unread 11-02-2013, 04:31 PM   #9
noclss2000
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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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Unread 11-02-2013, 04:46 PM   #10
cowgirl
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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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Unread 11-02-2013, 05:24 PM   #11
okiej
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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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Unread 11-02-2013, 05:56 PM   #12
4uweque
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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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Unread 11-02-2013, 05:59 PM   #13
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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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Unread 11-02-2013, 06:51 PM   #14
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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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Unread 11-02-2013, 06:54 PM   #15
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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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