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For smoking!
Haven't been on here much lately, just smokin' and eatin'!
Having lung issues I kind of got out of it the last few years as I didn't really want to be stuffing my face into a smokey box ( Smoker box BTW you animals! ) every hr or so. November I started thinking that maybe an electric smoker with a wifi dual thermometer setup would work. Cyber Monday I ended up buying a "Smokin-It" smoker and a Thermoworks "Smoke" wifi thermometer with dual probes. It does a great job and its as close to set and forget it as I was hoping for. Stuff everything in the smoker, turn it on, set temp, set the hi-lo temp alarms on the Thermoworks rig and look out the window occasionally to make sure I have smoke. Have to go out and adjust the temp sometimes and on a long smoke add wood but usually doze off and wake up in the recliner with the thermometer receiver beeping at me telling me the meats done. Pics to raise your cholesterol and clog your arteries a bit.
Everything was smoked with pecan wood.
Part of 15 lbs of cheese right outta the smoker, it darkened up
overnight in the fridge
10 lbs of pepper and garlic/pepper bacon
Ribs
Pork loin, cured 3 weeks before smoking
Pork butt, 12 hr smoke
Haven't been on here much lately, just smokin' and eatin'!
Having lung issues I kind of got out of it the last few years as I didn't really want to be stuffing my face into a smokey box ( Smoker box BTW you animals!
) every hr or so. November I started thinking that maybe an electric smoker with a wifi dual thermometer setup would work. Cyber Monday I ended up buying a "Smokin-It" smoker and a Thermoworks "Smoke" wifi thermometer with dual probes. It does a great job and its as close to set and forget it as I was hoping for. Stuff everything in the smoker, turn it on, set temp, set the hi-lo temp alarms on the Thermoworks rig and look out the window occasionally to make sure I have smoke. Have to go out and adjust the temp sometimes and on a long smoke add wood but usually doze off and wake up in the recliner with the thermometer receiver beeping at me telling me the meats done. Pics to raise your cholesterol and clog your arteries a bit. Everything was smoked with pecan wood.
Part of 15 lbs of cheese right outta the smoker, it darkened up
overnight in the fridge
10 lbs of pepper and garlic/pepper bacon
Ribs
Pork loin, cured 3 weeks before smoking
Pork butt, 12 hr smoke
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