I'd recommend this as well. They have great customer services as well. I had an issue with the probes it came with jumping all over the place, I gave them a call and they sent out 2 more with no issues.Shuke....I will second the Maverick. I've had mine for a few years and is still tickin. Nice wireless feature too that has about a 50 foot range. I even take it down to the basement and it still gives me readouts.
Recently got one of these. Only used it a few times but seems pretty good. Not instant read, probably takes about 3 seconds.I am looking for thermometers also. I was looking at the smaller steak thermometers. Any good?
Yep. Never have to open up until the cook is done. 8,10 hours, whatever.Thanks guys. On the Maverick, can you keep one probe in the smoker for hours with no problem?
I have this from the Thermapen folks - also fast but not instant. Or just splurge on the real dealRecently got one of these. Only used it a few times but seems pretty good. Not instant read, probably takes about 3 seconds.I am looking for thermometers also. I was looking at the smaller steak thermometers. Any good?
Also by Thermoworks. performed beautifully so far.I have this from the Thermapen folks - also fast but not instant. Or just splurge on the real dealRecently got one of these. Only used it a few times but seems pretty good. Not instant read, probably takes about 3 seconds.I am looking for thermometers also. I was looking at the smaller steak thermometers. Any good?
Got this when I purchases my new Thermapen for ChristmasI have this from the Thermapen folks - also fast but not instant. Or just splurge on the real dealRecently got one of these. Only used it a few times but seems pretty good. Not instant read, probably takes about 3 seconds.I am looking for thermometers also. I was looking at the smaller steak thermometers. Any good?
iGrill has some stuff but their reviews aren't great. Maverick is super easy, big fanAny of the wireless setups have android apps so you can monitor from your phone etc?
Thanks for sharing. I'm a big fan of the maverick but like what you described and might add this to the collection this summer.I've been using my iGrill for a couple years (prob around 10 cooks) and I'm very happy with it. Nothing like a 16 hour graph of meat vs smoker temp when you're done with a cook, I'm an engineer though. Also helpful to see exactly what happened while you were sleeping... "Smoker maxed out at 295 but didn't drop below 225"
Trending of meat and smoker can be useful too... "Meat temp trailing off, should be done in 30 mins" or "Smoker temp trending down but should be able to make it the two more hours I need".
Initial pairing of the bluetooth can be a pain in the butt until you get used to it and I suspect some bad reviews are from dumb user frustration. Range isn't that great but I just leave the paired Mini iPad on the island in the kitchen by the backdoor where the smoker is and no issue. They have a new model out now that I'd like to try but the old ones still working so will hold off for now.
I have one. Works very well overall. Gives me peace of mind during those overnight cooks. Seems to hold lower temps better. It'll hold 225 till it runs out of fuel, but when I set it for like 275 temps will spike a little. Not a big problem.Thoughts on the Pitmaster IQ series?
Cool. Overnighters like pork butt or brisket is where I was thinking as well.I have one. Works very well overall. Gives me peace of mind during those overnight cooks. Seems to hold lower temps better. It'll hold 225 till it runs out of fuel, but when I set it for like 275 temps will spike a little. Not a big problem.Thoughts on the Pitmaster IQ series?
I have one. I like it a lot. The only problem I had initially: I killed the first battery after my second cook. It's hard to see if its on or off. I've even bumped the on/off button and accidentally turned it on.I've been using my iGrill for a couple years (prob around 10 cooks) and I'm very happy with it. Nothing like a 16 hour graph of meat vs smoker temp when you're done with a cook, I'm an engineer though. Also helpful to see exactly what happened while you were sleeping... "Smoker maxed out at 295 but didn't drop below 225"
Trending of meat and smoker can be useful too... "Meat temp trailing off, should be done in 30 mins" or "Smoker temp trending down but should be able to make it the two more hours I need".
Initial pairing of the bluetooth can be a pain in the butt until you get used to it and I suspect some bad reviews are from dumb user frustration. Range isn't that great but I just leave the paired Mini iPad on the island in the kitchen by the backdoor where the smoker is and no issue. They have a new model out now that I'd like to try but the old ones still working so will hold off for now.
If you can up your budget to ~300, I'd get this: http://www.amazon.com/Char-Griller-16620-Kamado-Charcoal-Barbecue/dp/B00GJEPTJSI'd like to get into smoking this summer. I currently have a gas grill. I'd like to spend no more than 200 and have something that doesn't take a ton of space. I've tried smoke packs on gas grill racks and I've been disappointed. Should I go with kettle + smokenator or dedicated charcoal smoker?
thanks. I don't have charcoal grill at the moment. Just a weber gas grill. Was thinking WSM, but open to ideas.If you can up your budget to ~300, I'd get this: http://www.amazon.com/Char-Griller-16620-Kamado-Charcoal-Barbecue/dp/B00GJEPTJSI'd like to get into smoking this summer. I currently have a gas grill. I'd like to spend no more than 200 and have something that doesn't take a ton of space. I've tried smoke packs on gas grill racks and I've been disappointed. Should I go with kettle + smokenator or dedicated charcoal smoker?
if not, get this: http://www.amazon.com/Weber-711001-Mountain-14-Inch-Charcoal/dp/B00FKE67V2
Though if you already have a weber kettle, maybe the smokenator is the call? I've turned out some decent BBQ on a weber kettle without the smokenator
Not that I'm aware of.Hey Weberguys, I've got just a couple of questions on the Genesis series if you don't mind.
- Is there any significant difference between the Genesis e330 and e310 other than the side burner?
- Are parts easy to find and replace? My current grill is brutal trying to find the right burner elements, ignition and things of that sort. Like we're talking deep, deep Google searching.
- How do these hold up? I live in Minnesota with heat & humidity in the summer, and very cold winters.
- Do I need a cover?
TIA
I've always thought it is just dumb to not cover a grill that is left outdoors.Not that I'm aware of.Hey Weberguys, I've got just a couple of questions on the Genesis series if you don't mind.
- Is there any significant difference between the Genesis e330 and e310 other than the side burner?
- Are parts easy to find and replace? My current grill is brutal trying to find the right burner elements, ignition and things of that sort. Like we're talking deep, deep Google searching.
- How do these hold up? I live in Minnesota with heat & humidity in the summer, and very cold winters.
- Do I need a cover?
TIA
I haven't had to replace anything. Ignitor still works. Weber is well known for fantastic customer service and and ease of finding their parts.
Going on 3 years in Florida, kept outside on a patio.
I did buy a cover for mine.
I have a Genesis and the side burner is the only difference. Your other choices when getting one of these is a) natural vs. propane and b) stainless steel vs. ceramic coated cast iron grates. Both of these are personal preferences. I would have liked to go natural gas, but, there is a chance I may have to move in the next several years so the cost of running gas lines in the house didn't make sense. I also prefer cast iron grates for heat distribution, cleaning and maintenance (But, again that's a personal preference and some people will argue the other way).Spike said:I've always thought it is just dumb to not cover a grill that is left outdoors.Not that I'm aware of.Hey Weberguys, I've got just a couple of questions on the Genesis series if you don't mind.
- Is there any significant difference between the Genesis e330 and e310 other than the side burner?
- Are parts easy to find and replace? My current grill is brutal trying to find the right burner elements, ignition and things of that sort. Like we're talking deep, deep Google searching.
- How do these hold up? I live in Minnesota with heat & humidity in the summer, and very cold winters.
- Do I need a cover?
TIA
I haven't had to replace anything. Ignitor still works. Weber is well known for fantastic customer service and and ease of finding their parts.
Going on 3 years in Florida, kept outside on a patio.
I did buy a cover for mine.
I smoke my chicken as high as the WSM goes which is usually between 350-450 depending on the outside weather and charcoal I use. I dont have a time I just check with a thermometer in the thigh and breast.New to WSM and smoking, but enjoying it so far. 1st cook was baby back ribs. Turned out great but a little too smokey.
Yesterday was spatchcock chicken and fatty and need a little help that I didn't see elsewhere.
Chicken - how long is a typical cook? I pulled when temp got to 155 (2 hours at ~300) and finished it on a piping hot gas grill for a few minutes to crisp up the skin. Seems like I shouldve let it go a little longer on smoker, but dinner time was happening.
Fatty - what's the secret to getting from ziploc bag to nicely rolled roll? The thing fell apart badly as I was rolling by hand. It was sticking to the ziploc bag. It became a mess so I just took the messy lump onto greased aluminum foil and cooked it that way. Still tasted fine, but there's no way I was getting a bacon weave on there even if I wanted.
Thanks for fattie tip. On the chicken, I saw the same thing when I was looking for how-to, but for a first timer, I was looking for some guidance on cook time to give me some sense as when to start cooking. If I followed the basic BBQ chicken recipe on the Virtual Weber Bullet, I would have planned for 60 minutes of cooking when the more realistic time was 2+ hours.I smoke my chicken as high as the WSM goes which is usually between 350-450 depending on the outside weather and charcoal I use. I dont have a time I just check with a thermometer in the thigh and breast.
Comepletely agree, wax paper is the way to goAs for the fatty--Do NOT seal all the way before rolling out, leave a little opening for the air t get out. Also, the ziplock bag is a pain in the ### so transfer it over to some waxpaper, its a LOT easier to roll itNew to WSM and smoking, but enjoying it so far. 1st cook was baby back ribs. Turned out great but a little too smokey.
Yesterday was spatchcock chicken and fatty and need a little help that I didn't see elsewhere.
Chicken - how long is a typical cook? I pulled when temp got to 155 (2 hours at ~300) and finished it on a piping hot gas grill for a few minutes to crisp up the skin. Seems like I shouldve let it go a little longer on smoker, but dinner time was happening.
Fatty - what's the secret to getting from ziploc bag to nicely rolled roll? The thing fell apart badly as I was rolling by hand. It was sticking to the ziploc bag. It became a mess so I just took the messy lump onto greased aluminum foil and cooked it that way. Still tasted fine, but there's no way I was getting a bacon weave on there even if I wanted.
Leave water out of the water pan. This will let you get higher temps for chicken but still be technically indirect.Brony said:Thanks for fattie tip. On the chicken, I saw the same thing when I was looking for how-to, but for a first timer, I was looking for some guidance on cook time to give me some sense as when to start cooking. If I followed the basic BBQ chicken recipe on the Virtual Weber Bullet, I would have planned for 60 minutes of cooking when the more realistic time was 2+ hours.Bigboy10182000 said:I smoke my chicken as high as the WSM goes which is usually between 350-450 depending on the outside weather and charcoal I use. I dont have a time I just check with a thermometer in the thigh and breast.
The chicken results turned out really good. That said, carving the full chicken as a good chunk of work. In the future, I'd lean more towards buying quarters, thighs or breasts. Glad I tried it, but I prefer ribs to chicken anyway.
an hour might not be long enough. might need 1.5 hours/lb. Target temp of 195-205. I've never injected brisket. Only rubbed.Doing my first brisket this weekend
6 lbs at 225-250ish...is an hour/lb enough or should I allow more? Target temp?
Just rub it should I inject?
Also want to smoke some sausages same time...I assume those only need a few hours?
pull at 165, foil to 195, let rest to 200. I inject with a combo of worcestershire/beef broth/apple juice/soy and Dr PepperDoing my first brisket this weekend
6 lbs at 225-250ish...is an hour/lb enough or should I allow more? Target temp?
Just rub it should I inject?
Also want to smoke some sausages same time...I assume those only need a few hours?
Ace, Lowes and Home Depot have good salesWhere's the best Memorial Day sale for charcoal? Was it Lowes?
Scraping the skins is really the only way to get them bite through.Smoked some brined chicken thighs yesterday. Didn't remember the notes in here about crisping the skin, so I went low/slow: 225 for about 90 minutes.
Tasted great but the skin was like chewing on a deflated balloon. Next time I'll pull them out at 150 and crisp up on a screaming hot grill for a few minutes.
What about salting the #### out of them and then go direct heat?Scraping the skins is really the only way to get them bite through.Smoked some brined chicken thighs yesterday. Didn't remember the notes in here about crisping the skin, so I went low/slow: 225 for about 90 minutes.
Tasted great but the skin was like chewing on a deflated balloon. Next time I'll pull them out at 150 and crisp up on a screaming hot grill for a few minutes.