Thursday, May 3, 2018

Thermoworks Smoke Review

The Thermoworks smoke is an leave in Thermometer by thermoworks.

First impressions on unboxing. It is extermely well made and heavier then the others.  They are suppose to come pre paired the Reciever and transmitter.  In my case they werent but a fast search of there website and I synced them is less then 5 minutes.

The Thermoworks smoke is the best leave in thermometer I own. I do have an Igrill 2 , I grill mini and a Maverick.

The I grill2 works well with some quirks, the app needs to be reset a lot.  The bluetooth needs to be repaired often. The maverick seemed to work well when it was turned on but I had a hard time turning it on. 

Now back to the thermoworks.   The biggest thing i like about my thermomworks smoke is that it works in my basement office.  The other thermomters loose connection in my office.  I like doing long cooks while Im home working so the office connectivity is huge.

The thermoworks smoke is modular.  I can add a wi fi unit at any time and monitor my pit while I am away from home.  I havent had that need yet but Im sure there is a wi fi unit in my future.

The thermoworks products including the smoke are made for professional cooks and competiton BBQ teams and are not for there accuracy.

The cons are that it only has 2 probes so if I am cooking 2 pork butts (which I often do)  i cant monitor my pit and the food at the same time.  I do have the igrill so I can use 2 thermometers to monitor my cook.

Click the below link to purchase the smoke and view the features video.
Click here for smoke

Here is info on Wi Fi gateway click here

One last tip if you sign up for email updates you oftem hear about sales on all of the Thermoworks products.  I purchased my thermapen, thermapen mk4, thermopop and my smoke on sale from those emails. 

Tuesday, May 1, 2018

Time Saving Goodness Sliiced Pork Shoulder

I am not sure what I like more the Thermoworks Blog or there products.

Here is there post about slicing a pork shoulder vs Pulling it.  You pull it from smoker at 175 degrees about 30 degrees sooner Read the Article here for the details
https://blog.thermoworks.com/2018/04/smoking-a-pork-shoulder-for-sliced-bbq/?utm_source=Nl-2018Apr28&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=April2018-Smoked-Pork-cs