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

Saturday, April 28, 2018

Pulled Pork 1/2 the time

Thermoworks has an awesome blog.  Its not always about BBQ but frequently it is.

Here is thier take on pulled pork in 1/2 the time. Ive never done it this way but who knows someday I Might

https://blog.thermoworks.com/2015/10/pulled-pork-time-temperature-matters/

Thursday, April 26, 2018

Reheating That BBQ

Here is a Great chart from Foody Direct and Jack Stack BBQ on how to reheat the following foods.  Most of these foods can be reheated in the Grill, Oven or Microwave.


Baby Back Ribs
Spare Ribs
Beef Ribs
Lamb Ribs
Burnt Ends
Pulled Chicken
Pulled Pork
BBQ SAUSAGE
BBQ Wings
Sliced Beef Brisket
Hickory Pit Beans

Click Here for chart You may need to scroll to Page 2

Wednesday, April 25, 2018

Bbq Bologna

I have made BBQ Bologna using the Malcom Reed method it was amazing

I also like this recipe by BBQ pit Boys

The Big Steak Sear Myth

The Traeger Facebook pages have lots of posts about searing steaks.  Do you sear first, do you sear last (the reverse sear).  The Sear myth takes the form that searing steaks locks in the juices.

This article discussing that myth To sear or not to sear

BBQ RIBS Its not always 3-2-1

I have seen lots of Rib Recipes online.  Many of them are not 3-2-1.  I do plan on triing some of these in the future

Malcom Reed Spare Ribs

Quick Ribs less then 3 hours

BBQ PIT BOYS Lots of rib