Weekly smoker thread

[HereWeGoAgain]

Home made bad butt rub
Kosher coarse salt
Cajun Spice blend
Smoked paprika
Cracked black pepper
Garlic Powder
Onion Powder

Dual fuel smoker
Propane(hardly ever used)
Charcoal

Everything went on about 11:30 this am.

The sausage is :

1lb Brats
1lb Italian Sweet
1lb Boudan
1lb Chili Cheese

All the links are from a local market that fresh grinds cased meats weekly.

The internal temp is kept around 200 degrees Farenheit

Water pan is kept wet.

The links came off after about 6hrs., 3 hrs. / side and had rendered all the fat out to a liquid visible through the caseing.

That butt came off at 8:30 pm after I got back from jumping my neighbors broke down truck off.

I am a brine fanatic and will start to post some pictures of baby back ribs / chicken and other meats as they get brined and smoked.

I have another load of jerk I need to run off in the next few days, I will post some more pics.

I will get you some before and in process pics to fully document / explain my techniques and forays into cooking.

Brining really helps out poultry,but i've never really noticed that big a difference with beef or pork.
As far as keeping the meat moist you're better off with a couple of these little gems.
You'll never miss the temp mark again.

Whoops..
Here ya go.
View attachment 46972

You know they make IR temperature sensors..All you do is point and click da trigger....I wish we would had had them when I worked in industrial electronics maintenance...

You mean like this one?
View attachment 46992

They work for checking your pan for sear temps and you can get a rough check on oil but they really dont do much for you other than that.

The gauges you saw? Three were meat probes and the white woven one is pit temp.

Like this..

Dude...I wouldnt own that piece of shit. In fact it'd be pretty much useless for my applications.
Mine goes to 760 celsius and I wish it went higher.

 

[HereWeGoAgain]

I've always smoked freestyle....But I am sure gauges help...

When you spend twenty hours on a brisket you dont leave things to chance.

 

[defcon4]

Brining really helps out poultry,but i've never really noticed that big a difference with beef or pork.
As far as keeping the meat moist you're better off with a couple of these little gems.
You'll never miss the temp mark again.

Whoops..
Here ya go.
View attachment 46972

You know they make IR temperature sensors..All you do is point and click da trigger....I wish we would had had them when I worked in industrial electronics maintenance...

You mean like this one?
View attachment 46992

They work for checking your pan for sear temps and you can get a rough check on oil but they really dont do much for you other than that.

The gauges you saw? Three were meat probes and the white woven one is pit temp.

Like this..

Dude...I wouldnt own that piece of shit. In fact it'd be pretty much useless for my applications.
Mine goes to 760 celsius and I wish it went higher.

Are you doing metallurgy?

 

[HereWeGoAgain]

Whoops..
Here ya go.
View attachment 46972

You know they make IR temperature sensors..All you do is point and click da trigger....I wish we would had had them when I worked in industrial electronics maintenance...

You mean like this one?
View attachment 46992

They work for checking your pan for sear temps and you can get a rough check on oil but they really dont do much for you other than that.

The gauges you saw? Three were meat probes and the white woven one is pit temp.

Like this..

Dude...I wouldnt own that piece of shit. In fact it'd be pretty much useless for my applications.
Mine goes to 760 celsius and I wish it went higher.

Are you doing metallurgy?

My FireMagic Searing grill runs around 2100 and turns the grill rails orange.
Firemagic Grills WoodlandDirect.com Outdoor Cooking Outdoor Kitchen BBQ Grills

This thing is absolutely bad ass when it comes to grilling.
But I really enjoy the stickbox for brisket or anything else I really want to come out just right.

 

[defcon4]

You know they make IR temperature sensors..All you do is point and click da trigger....I wish we would had had them when I worked in industrial electronics maintenance...

You mean like this one?
View attachment 46992

They work for checking your pan for sear temps and you can get a rough check on oil but they really dont do much for you other than that.

The gauges you saw? Three were meat probes and the white woven one is pit temp.

Like this..

Dude...I wouldnt own that piece of shit. In fact it'd be pretty much useless for my applications.
Mine goes to 760 celsius and I wish it went higher.

Are you doing metallurgy?

My FireMagic Searing grill runs around 2100 and turns the grill rails orange.
Firemagic Grills WoodlandDirect.com Outdoor Cooking Outdoor Kitchen BBQ Grills

This thing is absolutely bad ass when it comes to grilling.
But I really enjoy the stickbox for brisket or anything else I really want to come out just right.
View attachment 46994

That looks like some serious piece of equipment there.

 

[Moonglow]

I've always smoked freestyle....But I am sure gauges help...

When you spend twenty hours on a brisket you dont leave things to chance.

I grew up doing it that whey... We don't need no stinkin thermometers....And at the restaurants I worked at we didn't use them either, back when ribeye roast with horseradish was the craze....

 

[HereWeGoAgain]

I've always smoked freestyle....But I am sure gauges help...

When you spend twenty hours on a brisket you dont leave things to chance.

I grew up doing it that whey... We don't need no stinkin thermometers....And at the restaurants I worked at we didn't use them either, back when ribeye roast with horseradish was the craze....

Go ahead and guess. I like to know what my BBQ is doing.

 

[DrDoomNGloom]

Dude...I wouldnt own that piece of shit. In fact it'd be pretty much useless for my applications.
Mine goes to 760 celsius and I wish it went higher.

Does it have to be IR??

Get you a PID and stainless steel covered K type probe.

The PID is only about $20 dollars and will give you the meter function and a way to activate either a SSR or relay based on needs.

What are you doing at 1400+ degrees??

 

[HereWeGoAgain]

Dude...I wouldnt own that piece of shit. In fact it'd be pretty much useless for my applications.
Mine goes to 760 celsius and I wish it went higher.

Does it have to be IR??

Get you a PID and stainless steel covered K type probe.

The PID is only about $20 dollars and will give you the meter function and a way to activate either a SSR or relay based on needs.

What are you doing at 1400+ degrees??

Use these to monitor pit temp and meat temp.

I bought the infrared for various reasons,it's good for finding the temp difference from one end of the pit to the other,for getting that just right temp on your cast iron for blackening fish,for finding leaky A/C ducts in the attic.
And really the only reason I wish it went higher is to check my searing grill temp.