What's in your smoker?

[jjirons69]

What a BIG AZZ big, Jason! Wow! I bet it was tasty. I'm smoking a 12-14 pounder this coming weekend. It'll be my first. I'm going to brine it 12 hours prior to cooking. Can't wait.

Mark you used the ET732 yet? I've got one in my wish list on Amazon ready to go.

[Old Sailor]

I've got a ET732 and love it!

[forgop]

I finally got the Traeger repaired after my last failed attempt and my weak excuse for oven BBQ. The fan was blowing the fuses so I got it replaced. Since I bought the Traeger, I opted to go with the Ortech digital controller and have replaced the auger motor and fan since then because both were blowing fuses.

Going to try my luck and get 4 butts and 2 fatties on at the same time this weekend.

[Old Sailor]

Last Sunday did a 7lb brisket flat!

[Mr B]

That looks killer Dave!

[MarkinAZ]

Originally Posted by jjirons69

Mark you used the ET732 yet? I've got one in my wish list on Amazon ready to go.

Sorry I haven't responded sooner Jamie. Only have used the ET732 once to date to smoke a couple of Tri-Tips on the Weber. The meat temp probe works great to monitor the internal temp of your meat, and its great using the remote receiver if you're in the kitchen or sitting next to the computer. For me, we're talking about a distance between 20' and 45' or so. So, this particular probe is a positive for me.

The surface temp probe I have some issue with. This is the probe you attach to the grill area next to your meat to monitor the surface temp throughout your cooking session. When the cooking temp reached the desired temp, I removed the lid to the Weber and placed my Tri-Tips on the grill, and then placed the lid back onto the Weber. The surface temp started to increase on the transmitter and was syncing properly with the receiver, but would all of a sudden default to "LLL." The booklet indicates that you should allow the probe to return to room temp and try again.

Now the "helpful hints" in the booklet indicates it could be due to 1) a bad connection with the transmitter, 2) the internal probe wire has shorted out due to moisture or heat damage. So, I'll be giving it another shot here shortly as I'll be smoking a 10-12lb Turkey on Thanksgiving. If the surface temp probe fails to function, I'll just revert to using my other gage I usually use and go from there.

New surface temp probes run about $11 and I believe I'm past the warranty date anyways. So, thats my take on the ET732 at this time. Some folks don't have any problems with them for the first good number of times they smoke meat, and others experience fail issues the first or second time out of the gate.

Like I mentioned before, the internal meat probe appears to be working just fine (at least for the time being)

[forgop]

Gonna get 4 butts trimmed, injected, and rubbed shortly to put on tonight around 2am when I get home from work.

Once the butts come off, it'll be 3 fatties and a batch of ABT's. I'm going to make a little change in my ABT's this time around-I'm going to replace the smokies with a bit of pulled pork instead.

[MarkinAZ]

Ok, got an 11.57 lb fresh Turkey that's just waiting to jump into my Weber early tomorrow morning. Looking forwards to the end results

Happy Thanksgiving to all of my fellow smokers...

[hammondc]

Originally Posted by MarkinCA

[b][color=darkred] The surface temp started to increase on the transmitter and was syncing properly with the receiver, but would all of a sudden default to "LLL."

Same LLL error for me . That or the HHH error. I wish like hell that Thermoworks would develop a dual probe wireless thermometer for smokers. I'd pay $300 for it.

[MarkinAZ]

T-bird jumped onto the Weber grill at 0815hrs



...Happy Thanksgiving to all my BOTL', SOTL', and our Troops serving overseas

[deadrise]

another good bird cooked for 9 hours in the smoker

[MarkinAZ]

Nice looking bird Jason! This was my first attempt at smoking a Turkey and it didn't turn out too bad on the Weber. Didn't get any complaints

[Steve]

to all!

[Scothew]

sup everyone, havent stopped in here in quite some time but figured I would say hi. I havent fired up the smoker in awhile but did this past weekend for the Bama / UGA game. brined 5 cornish hens overnight (salt, pepper, onion and garlic powders, rosemary, thyme, crushed red pepper, bay leaves, mustard seeds and coriander seeds) and then hickory smoked about 5 hours. Turned out fantastic.

[Chainsaw13]

Wow Scott, those look fantastic.

Originally Posted by Scothew

sup everyone, havent stopped in here in quite some time but figured I would say hi. I havent fired up the smoker in awhile but did this past weekend for the Bama / UGA game. brined 5 cornish hens overnight (salt, pepper, onion and garlic powders, rosemary, thyme, crushed red pepper, bay leaves, mustard seeds and coriander seeds) and then hickory smoked about 5 hours. Turned out fantastic.

WOAH DUDE!!! Break me off a piece of that chicken...

[Zane]

Originally Posted by Scothew

sup everyone, havent stopped in here in quite some time but figured I would say hi. I havent fired up the smoker in awhile but did this past weekend for the Bama / UGA game. brined 5 cornish hens overnight (salt, pepper, onion and garlic powders, rosemary, thyme, crushed red pepper, bay leaves, mustard seeds and coriander seeds) and then hickory smoked about 5 hours. Turned out fantastic.

Those look perfect!

[markem]

Originally Posted by Scothew

Turned out fantastic.

Oh my! I'm stealing your recipe so that when it dries out in Oregon (late June) then I can try to duplicate your delicious looking feat. Wow!

[OLS]

Crap, I forgot Kroker had whole fryers onsale today, gotta go get 3-4 of those.
I put on my last frozen pork butt today along with some flanken cut rib meat strips.
Well, not REALLY, they are boneless strips of beef rib meat. Smoked em for an hour and
tossed them in the pot with some pintos I prepared like a gumbo, with a roux, anyway.
I usually use trimmings from St. Louis cuts in that dish, first time i tried it with Beef of any
kind. Should be great, though, smoky and beefy and delicious. The BUTT? Well that's
gonna take awhile. Gotta get up and get out to the sto.

[OLS]

3 birds in the freezer, I love a whole fryer....so many possibilities. 88 cents a pound is NO SALE, but at least its not a
total deal breaker. Foiled my butt before going to the store, it has been smoking for two hours, then in a few more hours,
take it out and let it slow cook til the coals are spent. One good thing about foil, I don't have to worry about just throwing
a bunch of little limb pieces on the fire and ruining the flavor of my butt. I put enough wood on there to get a nice heat
going. Rainy day, or it rained this morning and will threaten sprinkles all day. Might go smoke a cigar and bring some
newspaper to sit on. and watch the nuthatches and chickadees eat off the feeder. it might be miller time