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Big Green Egg
- Thread starter Gutwrench
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Oh, sorry about that.
I like the Thermapens, Time Sticks, and the 2 Channel Smoke (wireless thermometer). I also like the Signals four channel (WiFi and Bluetooth) thermometer but rarely leave home (let alone the patio) when cooking, plus it’s pricey...more than I can justify and I can usually talk myself into anything.
Thermoworks products are excellent in my experience.
ThermoWorks | Professional Thermometers & Temperature Tools
Explore ThermoWorks, the trusted leader in precision thermometers. From the kitchen to the grill, ThermoWorks meat thermometers ensure culinary perfection.
Don't mind wired probes. I enjoy going outside to check it. Also lets me sneak a quick beer in.Oh, sorry about that.
I like the Thermapens, Time Sticks, and the 2 Channel Smoke (wireless thermometer). I also like the Signals four channel (WiFi and Bluetooth) thermometer but rarely leave home (let alone the patio) when cooking, plus it’s pricey...more than I can justify and I can usually talk myself into anything.
Thermoworks products are excellent in my experience.
ThermoWorks | Professional Thermometers & Temperature Tools
Explore ThermoWorks, the trusted leader in precision thermometers. From the kitchen to the grill, ThermoWorks meat thermometers ensure culinary perfection.www.thermoworks.com
Most of the time I sit outside with the grill but want to monitor the pit temp at a glance without walking over to it. I never use a pit alarm though.
Something like the grill meter or whatever with the 4 probes would work. I rarely bother with probes in the cool or winter months. Thermopop or similar gives me a fast read prior to wrapping in brown parchment. Not a fan of the foil unless it's a bony cut. In between that, I do enjoy readjusting the smoking wood. Love the Superman rush of moving blazing hot stuff with a gloved hand or punch it to the side.
Love the BGE, we have been using it for the past 10 years together with it's friend from Primo.
That’s some serious equipment! Welcome! I really look forward to reading your experiences, tips, techniques, and pictures!
Picked up four 20 ounce lobster tails this morning. If the rain holds, I’ll do two of them on the grill with three smallish Akaushi ny strips. One tail and two strips for the kids and one of each for me. 😋
They look fantastic, mmmm. I did over smoke my last batch, I used the "A-Maze-N Smoker" for the first time and it puts out a ton of smoke.
Still, over smoked cheese is better than no smoked cheese at all. 😀
Thank you. Which A-Maze-N Smoker do you have? I have the maze and was surprised by the amount of smoke it delivers.
Would you please help me?
Which cheeses do you like to smoke?
How long (soft v hard) in smoke?
How long do you age?
Which smoke pellet...apple?
Any other tips?
Tyia!