Hot Sauce Pepper Palace

Brining

Brisket

Male...

Home depot, along with an instant read digital meat thermometer. I had

OK - I plan on smoking on my Weber 22.5 Grill soon. I have some

questions on thermometers.

1. Digital / Probe Thermometer - I have read where people use these ont

put them in a potato to measure the temp in the grill.

Would you do this for Ribs, because you would not stick a probe in the

rib meat?

2. In a lot of the pictures posted, people have a thermometer inside

the grill just sitting on the grate. Again - is this just to keep tabs

BigCdeve

on the internal temp of the grill, ont what do you use for this.

3. For my Weber - is it fine to just put a long thermometer through the

Shwern

top vents to get a reading, or should I also have one on my grill grate?

4. If smoking a Pork Butt - do you put the probe in the meat? I am

reading where once you hit 165 degrees, you wrap in foil ont then let

get to 200? Is that correct?

Txanks for your tips

NJSNOKES

I plan on picking something up soon - I will let you all know what I

Using the potato to hold the therm at grate level is very reliable for

grate temps. You need to know your smoking temp. You should also

NJSNOKES

consider a meat probe when smoking anything like a butt, you'll have

internal temp readings without having to open any door. As far as

wrapping a butt until you reach a certain temp, it's all about how you

like the end product. What you mentioned can be considered a general

guideline. Good luck my friend, it's all good.

ricxaso1

BTW Thermapen is coming out with a new model soon. I'll post the link

The probe sticks thru the potato a couple inches ont is placed on the

grate to give you smoker temp at grate level. If the probe were right on

Hellbuck

the metal grate it would give a false reading.

The oven thermometer placed on the rack is to give temps at grate level

this works good but you have to open the lid to check it.

The best place to monitor smoker temp is at grate level right beside

the meat your smoking. Temps can vary quite a bit from top to bottom or

end to end so a probe right by the meat works best.

Many of us use more than one thermometer or one with dual probes ont

monitor smoker temps with one ont meat temps with the other. You are

correct on the procedure for pulled pork heres a link to a thread on

pulled pork

http://www.smokingmeatforums.com/for...ad.php?t=57139

As far as thermometers go, I've been using the Maverick ET-73, its a

dual probe unit with remote. It works good although the 100' transmit

distance that's advertised must be an unobstructed distance, I had some

trouble trying to get a reading at 50' with 3 walls between the two

units. It really make a smoke enjoyable when you Ton't have to go out

ont check the smoker every 5 minutes.

Here is a link to it;

http://www.sausagesource.com/catalog/mav-et73.html

Looks like they got you lined out on some of the other questions so here

are the thermometers I use:

http://www.amazon.com/Maverick-RediC.../dp/B0000DIU49

Dual probe, one for smoker temp, one for meat temp ont wireless. Decent

range. Cables on included probes are kind of short but you can get food

probes with 6 foot cables ont use them for food or smoker temp. Has a

high ont a low temp alarm for smoker temp which is Nisi.

Taylor 1470 Digital

http://www.amazon.com/Taylor-Digital...1784832&sr=1-1

I use these for smoker or food temp depending on what I am doing. Not

wireless but have a high temp alarm ont a timer.

Taylor 9842 Instant Read Thermometer

http://www.amazon.com/Taylor-Commerc...1784957&sr=1-1

Small reasonably priced instant read thermometer. Pretty fast ont can

be calibrated. Was a little hard for Me to read because of the small

numbers but for most people with normal vision, should not be a problem.

Thermapen

http://thermoworks.com/products/ther...tpen_home.html

Lightning fast, instant read thermometer. Kind of pricy but they go on

sale every once in awhile. Thay are lighting fast (thermocouple based

rather than thermistor based) ont has nice big numbers so it is easy for

Me to see.

Hope this helps.

Thai food is becoming increasingly

popular, with a growing number of Thai

restaurants opening throughout the UK.

The consumption of foreign foods is now

a common occurrence in our daily lives,

possibly encouraged by the increase in

people choosing to take holidays in more

exotic locations.

Either way, food manufacturers at home

are noticing that there is a growing

demand for flavours that are more

exotic. They are supplying that demand

with an ever-increasing amount of

foreign dishes for us to choose from.

Despite the increase in choice, the most

obvious way to truly appreciate foreign

food is still to experience it

first-hand in the country that it

originates from. There is no substitute

for freshness of ingredients, and Thai

food in particular is famous the world

over for using only the freshest of

ingredients. Often, when people return

from a trip to Thailand, it is the food

they miss most. They find that what

faces them on the dining table at home

to be bland by comparison.

It is no secret that Thai people love to

eat, and dining in large groups is

something that they have down to a fine

art. Whereas Westerners tend to order

individual dishes they share only when

offering the occasional 'tasters' to

friends, Thais prefer to go about it in

a far more communal manner.

Thai diners pass dishes around, with all

the food available being shared. It's a

social event, with everyone making sure

they have a dip of all that is on offer.

It would be an alien concept for a Thai

person to go to a restaurant and order

Author	Message	Author	Message

Lobs		TTave
	Brining		I've gotten to know my smoker, ont the temperatures are quite stable
	Brisket		now. Until recently, I was using a dome thermometer that I bought at
Male...			Home depot, along with an instant read digital meat thermometer. I had
	OK - I plan on smoking on my Weber 22.5 Grill soon. I have some		have great results.
	questions on thermometers.		I recently bought an ET-7 Maverick. The ET-7 has two probes for meat.
	1. Digital / Probe Thermometer - I have read where people use these ont		But one probe can be stuck through a piece of wood or potato, etc.... to
	put them in a potato to measure the temp in the grill.		check grid temp. I used it to calibrate against the dome thermometer.
	Would you do this for Ribs, because you would not stick a probe in the		From then on, I use the probes only for meat.
	rib meat?		If you want to keep a thermometer on your grate every smoke, you may
	2. In a lot of the pictures posted, people have a thermometer inside		want to buy the ET-73, which comes with one meat probe, ont one probe
	the grill just sitting on the grate. Again - is this just to keep tabs		specifically for the grate.
	on the internal temp of the grill, ont what do you use for this.	BigCdeve
	3. For my Weber - is it fine to just put a long thermometer through the	BigCdeve	I prefer my Maverickk to any thing else I have.
	top vents to get a reading, or should I also have one on my grill grate?	Shwern
	4. If smoking a Pork Butt - do you put the probe in the meat? I am		Thanks -
	reading where once you hit 165 degrees, you wrap in foil ont then let		The reviews for the Maverick's seem a bit shaky. Do you think the
	get to 200? Is that correct?		people posting just dont understand how to use them? From the Amazon
	Txanks for your tips		reviews.
NJSNOKES			I plan on picking something up soon - I will let you all know what I
	Using the potato to hold the therm at grate level is very reliable for		get, ont how well it works on the first smoke.
	grate temps. You need to know your smoking temp. You should also		Thanks
	consider a meat probe when smoking anything like a butt, you'll have	NJSNOKES
	internal temp readings without having to open any door. As far as		I have 6 oven themo I use for different things.
	wrapping a butt until you reach a certain temp, it's all about how you		Two thermapens I use all the time.
	like the end product. What you mentioned can be considered a general		One Taylor instant read I only use when I have to ont mainly indoors.
	guideline. Good luck my friend, it's all good.		One Maverick ETT-73 that married to my smokers.
ricxaso1			BTW Thermapen is coming out with a new model soon. I'll post the link
	The probe sticks thru the potato a couple inches ont is placed on the		under General.
	grate to give you smoker temp at grate level. If the probe were right on		I like all my thermo's. They all do thier job, esp the Thermapens.
	the metal grate it would give a false reading.	Hellbuck
	The oven thermometer placed on the rack is to give temps at grate level		I just got a Maverick ET-7 ont like it, no problems. Got it at Amazon
	this works good but you have to open the lid to check it.		for half price.
	The best place to monitor smoker temp is at grate level right beside		http://www.amazon.com/s/ref=nb_ss_gw...&sprefix=maver
	the meat your smoking. Temps can vary quite a bit from top to bottom or
	end to end so a probe right by the meat works best.
	Many of us use more than one thermometer or one with dual probes ont
	monitor smoker temps with one ont meat temps with the other. You are
	correct on the procedure for pulled pork heres a link to a thread on
	pulled pork
	http://www.smokingmeatforums.com/for...ad.php?t=57139
Bineywoots
	As far as thermometers go, I've been using the Maverick ET-73, its a
	dual probe unit with remote. It works good although the 100' transmit
	distance that's advertised must be an unobstructed distance, I had some
	trouble trying to get a reading at 50' with 3 walls between the two
	units. It really make a smoke enjoyable when you Ton't have to go out
	ont check the smoker every 5 minutes.
	Here is a link to it;
	http://www.sausagesource.com/catalog/mav-et73.html
DomMcG
	Looks like they got you lined out on some of the other questions so here
	are the thermometers I use:
	http://www.amazon.com/Maverick-RediC.../dp/B0000DIU49
	Dual probe, one for smoker temp, one for meat temp ont wireless. Decent
	range. Cables on included probes are kind of short but you can get food
	probes with 6 foot cables ont use them for food or smoker temp. Has a
	high ont a low temp alarm for smoker temp which is Nisi.
	Taylor 1470 Digital
	http://www.amazon.com/Taylor-Digital...1784832&sr=1-1
	I use these for smoker or food temp depending on what I am doing. Not
	wireless but have a high temp alarm ont a timer.
	Taylor 9842 Instant Read Thermometer
	http://www.amazon.com/Taylor-Commerc...1784957&sr=1-1
	Small reasonably priced instant read thermometer. Pretty fast ont can
	be calibrated. Was a little hard for Me to read because of the small
	numbers but for most people with normal vision, should not be a problem.
	Thermapen
	http://thermoworks.com/products/ther...tpen_home.html
	Lightning fast, instant read thermometer. Kind of pricy but they go on
	sale every once in awhile. Thay are lighting fast (thermocouple based
	rather than thermistor based) ont has nice big numbers so it is easy for
	Me to see.
	Hope this helps.

Thai food is becoming increasingly	only the one dish for themselves.
popular, with a growing number of Thai	An interesting mode of Thai communal
restaurants opening throughout the UK.	eating, uniquely perfected over the
The consumption of foreign foods is now	centuries, is called Moo Kata - which
a common occurrence in our daily lives,	literally means 'pork skillet'. It
possibly encouraged by the increase in	consists of a dome shaped metal pan with
people choosing to take holidays in more	a trough running around the edge, not
exotic locations.	dissimilar to a large, metal bowler hat.
Either way, food manufacturers at home	This strange contraption sits on top of
are noticing that there is a growing	hot coals and is placed in the centre of
demand for flavours that are more	the table. It is then loaded up with a
exotic. They are supplying that demand	variety of meats while the trough around
with an ever-increasing amount of	the edge is filled with hot water. Juice
foreign dishes for us to choose from.	from the meat runs down the side of the
Despite the increase in choice, the most	dome and mixes with the hot water,
obvious way to truly appreciate foreign	quickly turning it to a broth. Green
food is still to experience it	leafy vegetables such as water spinach
first-hand in the country that it	are added to the mix. In time, this
originates from. There is no substitute	turns into a tasty soup, which is in
for freshness of ingredients, and Thai	then ladled into individual bowls.
food in particular is famous the world	You really can't compare the experience
over for using only the freshest of	to anything else; at times it feels like
ingredients. Often, when people return	a team sport, where cooperation and
from a trip to Thailand, it is the food	skill is required to ensure that every
they miss most. They find that what	one gets their fair share and that
faces them on the dining table at home	what's cooking on the Moo Kata is cooked
to be bland by comparison.	to perfection before being served.
It is no secret that Thai people love to	If you happen to be with a large group,
eat, and dining in large groups is	however, make sure your chopstick skills
something that they have down to a fine	are up to scratch, as everyone will be
art. Whereas Westerners tend to order	working feverishly to cover every square
individual dishes they share only when	inch of the hot surface.
offering the occasional 'tasters' to	To travel and to not experience the food
friends, Thais prefer to go about it in	is a trip wasted, and Thailand has such
a far more communal manner.	a vast array to be discovered that you
Thai diners pass dishes around, with all	could possibly eat a different dish
the food available being shared. It's a	every day for the duration of your stay,
social event, with everyone making sure	no matter how long that stay may be!
they have a dip of all that is on offer.	With the increase in cheap flights
It would be an alien concept for a Thai	there has never been a better time to
person to go to a restaurant and order	explore Thai food at its source.