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Old 09-06-2021, 02:20 AM   #10276
thechickencow
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How did the cheese turn out Tom?

I’m sitting here waiting for the temp to stabilize for my overnight pork shoulder smoke. Got two going on for a nice Labor Day bbq. Just the family but we will freeze whatever we don’t eat to stock up.

I’ll run the bge at 250 overnight and see where it is when I wake up. Hope it’s ready for a late lunch!
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Old 09-06-2021, 12:35 PM   #10277
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Originally Posted by thechickencow View Post
How did the cheese turn out Tom?

I’m sitting here waiting for the temp to stabilize for my overnight pork shoulder smoke. Got two going on for a nice Labor Day bbq. Just the family but we will freeze whatever we don’t eat to stock up.

I’ll run the bge at 250 overnight and see where it is when I wake up. Hope it’s ready for a late lunch!
cheese was amazing. we went through the block in a day or two( friends helped)
I just sampled some of the gouda and more cheddar i did a few weeks ago. equally as good. NOMS!
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Old 09-28-2021, 11:24 AM   #10278
.brian.
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My dad won a Z-Grills pellet smoker grill thing in a raffle and is giving it to me.

What flavor pellets should I get for just overall cooking/basic/first timer? I am thinking one of the "signature blends" with hickory, maple, and cherry? Like this https://www.amazon.com/dp/B079DHNK3H...ing=UTF8&psc=1
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Old 09-28-2021, 11:34 AM   #10279
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Depends on what you are cooking.
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Old 09-28-2021, 11:56 AM   #10280
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I'd stick to the apple, pecan, etc hardwoods to start. The hickory, mesquite, etc are BOLD.
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Old 09-28-2021, 12:24 PM   #10281
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Originally Posted by car_cursed View Post
Depends on what you are cooking.
I get that, I checked out the charts for type of wood/type of food. But most brands that have this "master blend" or whatever they call it say it is pretty versatile and can really be used for anything.

Quote:
Originally Posted by Badler View Post
I'd stick to the apple, pecan, etc hardwoods to start. The hickory, mesquite, etc are BOLD.
Maybe I will do a cherry or apple and a pecan. Thanks.
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Old 09-28-2021, 12:31 PM   #10282
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Old 09-28-2021, 01:11 PM   #10283
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Also, another quick question. Looking at picking up a thermometer from ThermoWorks.

This is on sale in certain colors for $150. Does that seem like a pretty good deal?

https://www.thermoworks.com/smokex4?quantity=1&color=7

I could always just go with this guy right? I know you don't get a grate/air probe, and only 1 food probe. But for a newb? Would it do the trick?

https://www.thermoworks.com/DOT?quantity=1&color=16
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Old 09-28-2021, 02:00 PM   #10284
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I would go with something that works off WiFi personally.
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Old 09-28-2021, 03:44 PM   #10285
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A pellet smoker has it's own temperature controller right? So you don't need a pit probe. Does it not have a meat probe built in? I would go with something like the dot as long as the range is acceptable. Wifi is going to be better than bluetooth.
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Old 09-28-2021, 04:37 PM   #10286
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Originally Posted by ptirmal View Post
A pellet smoker has it's own temperature controller right? So you don't need a pit probe. Does it not have a meat probe built in? I would go with something like the dot as long as the range is acceptable. Wifi is going to be better than bluetooth.
I thought the pit probe would be good because the built in temp controller might not always be accurate. Either way, on the one I linked, the pit probe could be swapped out for a meat probe.

Wi-fi, while is cool, I don't think I really need it?

I hate buying something cheaper up front, only to have to go back and rebuy something more expensive later. But then again, I might not like cooking on this thing, and just stick with my Weber. Although I could use it with that, so it wouldn't be a total waste. Are there any other brands to look at? $150 would be the max, sub $100 would be ideal.
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Old 09-28-2021, 05:30 PM   #10287
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Been cooking ribs and pork butt on my BGE for years. Always ended up with heartburn at night. Decided to try it in the oven and no heartburn. So yeah, now my expensive smoker is just a grill and I could have saved myself thousands by just getting a Webber kettle.
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Old 09-28-2021, 08:05 PM   #10288
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Quote:
Originally Posted by .brian. View Post
I thought the pit probe would be good because the built in temp controller might not always be accurate. Either way, on the one I linked, the pit probe could be swapped out for a meat probe.

Wi-fi, while is cool, I don't think I really need it?

I hate buying something cheaper up front, only to have to go back and rebuy something more expensive later. But then again, I might not like cooking on this thing, and just stick with my Weber. Although I could use it with that, so it wouldn't be a total waste. Are there any other brands to look at? $150 would be the max, sub $100 would be ideal.
Bluetooth range is the problem. If you're within range then it's fine, but if you're a bit out of range it might not prompt you of the temperature changes, which kind of defeats the purpose of one.
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Old 09-28-2021, 08:16 PM   #10289
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Quote:
Originally Posted by Mud Pig View Post
Been cooking ribs and pork butt on my BGE for years. Always ended up with heartburn at night. Decided to try it in the oven and no heartburn. So yeah, now my expensive smoker is just a grill and I could have saved myself thousands by just getting a Webber kettle.
Isn't that what Rolaids are for?
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Old 09-28-2021, 08:22 PM   #10290
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Quote:
Originally Posted by Mud Pig View Post
Been cooking ribs and pork butt on my BGE for years. Always ended up with heartburn at night. Decided to try it in the oven and no heartburn. So yeah, now my expensive smoker is just a grill and I could have saved myself thousands by just getting a Webber kettle.
What woods? Maybe tone it down a bit on the intensity.
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Old 09-28-2021, 08:26 PM   #10291
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Quote:
Originally Posted by .brian. View Post
I thought the pit probe would be good because the built in temp controller might not always be accurate. Either way, on the one I linked, the pit probe could be swapped out for a meat probe.

Wi-fi, while is cool, I don't think I really need it?

I hate buying something cheaper up front, only to have to go back and rebuy something more expensive later. But then again, I might not like cooking on this thing, and just stick with my Weber. Although I could use it with that, so it wouldn't be a total waste. Are there any other brands to look at? $150 would be the max, sub $100 would be ideal.
See below.

Quote:
Originally Posted by ptirmal View Post
Bluetooth range is the problem. If you're within range then it's fine, but if you're a bit out of range it might not prompt you of the temperature changes, which kind of defeats the purpose of one.
This. That Thermoworks one is just a timer you'll have to be within earshot of. The WiFi based stuff hits your phone up regardless of where you are. I have an iGrill Weber that works fine, but my phone had to be in the back room to hit it consistently which kind of defeats the purpose.

I also have a Meatr that I use, but would not recommend buying. It was a gift.

C/N: Something WiFi based. $100 is easily doable.
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Old 09-29-2021, 10:23 AM   #10292
Mud Pig
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Originally Posted by Badler View Post
What woods? Maybe tone it down a bit on the intensity.
Generally just cowboy hardwood lump and a chunk of hickory. Maybe I’ll forego the hickory next time. Sucks to be honest, but I take it getting old comes with compromises.
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Old 09-29-2021, 10:58 AM   #10293
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Quote:
Originally Posted by .brian. View Post
Also, another quick question. Looking at picking up a thermometer from ThermoWorks.

This is on sale in certain colors for $150. Does that seem like a pretty good deal?

https://www.thermoworks.com/smokex4?quantity=1&color=7

I could always just go with this guy right? I know you don't get a grate/air probe, and only 1 food probe. But for a newb? Would it do the trick?

https://www.thermoworks.com/DOT?quantity=1&color=16

I have this one -

https://www.thermoworks.com/Smoke

The extra probes of the x4 may be nice if doing multiple butts. But how often are you doing that?

I think a probe on the grate is better than pretty much any other built in probe. You want to know what the temp is at the grate the meat is on. Not the temp at the top of the pit, or the side where the built in probes usually are..

WiFi could be nice since you could see the temps on an app on your phone while out and about. But honestly.. If the pit temp goes up or down, what can you do when you're gone? That's the only time I can see wifi beneficial over the smoke. Although I fail to see the point unless you can also control temps via the wifi app.

Otherwise, the Smoke has a really good range with the receiver. I can have the main control unit in the back yard. I can be 3 stories(basement + 2 stories) up on the opposite side of the house in my bedroom and the receiver still connects and stays connected during overnight cooks.
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Old 09-29-2021, 12:19 PM   #10294
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Wifi using an app as opposed to a separate RF receiver so you don't have to use another device. If you don't mind a separate device the receivers probably work better than bluetooth on most phones.
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Old 09-29-2021, 12:22 PM   #10295
.brian.
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Quote:
Originally Posted by ptirmal View Post
Bluetooth range is the problem. If you're within range then it's fine, but if you're a bit out of range it might not prompt you of the temperature changes, which kind of defeats the purpose of one.
Quote:
Originally Posted by Badler View Post
See below.

This. That Thermoworks one is just a timer you'll have to be within earshot of. The WiFi based stuff hits your phone up regardless of where you are. I have an iGrill Weber that works fine, but my phone had to be in the back room to hit it consistently which kind of defeats the purpose.

I also have a Meatr that I use, but would not recommend buying. It was a gift.

C/N: Something WiFi based. $100 is easily doable.
Quote:
Originally Posted by Dizmal View Post
I have this one -

https://www.thermoworks.com/Smoke

The extra probes of the x4 may be nice if doing multiple butts. But how often are you doing that?

I think a probe on the grate is better than pretty much any other built in probe. You want to know what the temp is at the grate the meat is on. Not the temp at the top of the pit, or the side where the built in probes usually are..

WiFi could be nice since you could see the temps on an app on your phone while out and about. But honestly.. If the pit temp goes up or down, what can you do when you're gone? That's the only time I can see wifi beneficial over the smoke. Although I fail to see the point unless you can also control temps via the wifi app.

Otherwise, the Smoke has a really good range with the receiver. I can have the main control unit in the back yard. I can be 3 stories(basement + 2 stories) up on the opposite side of the house in my bedroom and the receiver still connects and stays connected during overnight cooks.
Quote:
Originally Posted by ptirmal View Post
Wifi using an app as opposed to a separate RF receiver so you don't have to use another device. If you don't mind a separate device the receivers probably work better than bluetooth on most phones.
Thanks for all the input. I think I am going to go with the Smoke, because my thought process is the same as his on what he posted.

I appreciate the advice. Pellets got delivered today (went with a bag of cherry just to start). Hopefully I can test this thing out this weekend.
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Old 09-29-2021, 01:31 PM   #10296
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Quote:
Originally Posted by Mud Pig View Post
Been cooking ribs and pork butt on my BGE for years. Always ended up with heartburn at night. Decided to try it in the oven and no heartburn. So yeah, now my expensive smoker is just a grill and I could have saved myself thousands by just getting a Webber kettle.
This generally only points to one thing, you are loading food into the smoker too early. Are you putting the food in there while white plumes of smoke are coming out of it? If so, stahp. Only put the food in there once you only see thin wisps of blueish smoke coming off. The incomplete burn is putting creosote on your food, and causing you heartburn

Now, if I'm going to do some reverse searing of steak I will put the steak on when the clouds of white are billowing out because they aren't on for very long. But for long smokes, make sure you have a good clean burn going.
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Old 09-29-2021, 11:59 PM   #10297
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Quote:
Originally Posted by aod View Post
This generally only points to one thing, you are loading food into the smoker too early. Are you putting the food in there while white plumes of smoke are coming out of it? If so, stahp. Only put the food in there once you only see thin wisps of blueish smoke coming off. The incomplete burn is putting creosote on your food, and causing you heartburn

Now, if I'm going to do some reverse searing of steak I will put the steak on when the clouds of white are billowing out because they aren't on for very long. But for long smokes, make sure you have a good clean burn going.
In all my years on the BGE forum you’d think I would have heard of that before. Thanks for the advice, definitely going to try that. Would you say lighting it an hour before you want to start cooking is enough time?
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Old 09-30-2021, 07:33 AM   #10298
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Originally Posted by Mud Pig View Post
In all my years on the BGE forum you’d think I would have heard of that before. Thanks for the advice, definitely going to try that. Would you say lighting it an hour before you want to start cooking is enough time?
I was going to say the same thing. Usually 30 minutes is enough. If you have white smoke that burns your eyes when you open the dome, don't put your food in yet...
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Old 09-30-2021, 01:30 PM   #10299
aod
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Quote:
Originally Posted by Mud Pig View Post
In all my years on the BGE forum you’d think I would have heard of that before. Thanks for the advice, definitely going to try that. Would you say lighting it an hour before you want to start cooking is enough time?
It has been mentioned a little bit in this thread.

https://forums.nasioc.com/forums/sea...rchid=64382003
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Old 09-30-2021, 01:31 PM   #10300
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I think 20-25min is usually enough for me especially for grilling.

My lighting ritual is 2x wax fire starters buried and lit. Bottom/top vents open. Leave for 15-20min then watch temp. I look for dome at 400+ then I’ll usually cap/adjust vent and let it stabilize for 5min then cook.

If the temp is too high I stabilize longer.

If I’m doing a smoke I’ll generally light it earlier and get it to 300-400 then put my digiQ on and let it run stable for 20-30min before I smoke (I’m usually doing other prep stuff during that time anyhow).
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