LOL, yea it's heavy.Carrying that sand filled base though... that's another story.
LOL, yea it's heavy.Carrying that sand filled base though... that's another story.
Might have to give this a shot. thanksUsing sand really helps with temps and holding temps as the sand really holds heat.
I don't get a ton of vacation at the day gig. But hopefully in the next 2-3 years, I won't need the day gig and I'm there. Either that, or I need to get some brand to really want some MiM social exposure and pay for me to go in which case, I'll burn the vacation.As usual, @Megla knows stuff. Still hoping to get him and @TheFanatic down for MIM one year.
Memphis In May BBQfest dates announced: May 16-19th, 2018 BTW.
Not seeing a price or how to order. What kind of $ are we talking?My Loki finally arrived! (www.lokiproducts.com) So far it seems to do exactly what I wanted it to do, operate as a pit and meat thermometer that connects to my wifi and allows me to setup alerts for the pit and the meat and check temps from anywhere. Sweeeeeet! The limited range and only two probes on my Thermopro had driven me crazy for years but the only options were bluetooth based so this Wifi option has me really stoked.
Just put a pork belly in some brine to try it out this weekend.
Very nice but Wifi >>>>> Bluetooth on this front unless you live in a shoebox or wanna stand next to the smoker all day (which isn't a bad thing necessarily, but flexibility to run next door for a beer is nice). If they added wifi that might be the perfect therm set.Speaking of probe thermometers. I just ran the Meater through it's paces on Monday. VERY cool little device.
Talking with Tom Micklethwait about possibly coming up from Austin to join us and handle Beef entry (TX brisket)I hope to one day make it as well
There is a work around for this. I have an old iphone 4. I can connect that to the meater, leave it next to the cooker and then connect my phone to the old iphone and then we're wifi enabled as it communicates via the app to my phone anywhere in the world. Yeah, I knowVery nice but Wifi >>>>> Bluetooth on this front unless you live in a shoebox or wanna stand next to the smoker all day (which isn't a bad thing necessarily, but flexibility to run next door for a beer is nice). If they added wifi that might be the perfect therm set.
awesome. You remind me of me getting all excited when I got my stoker system for my WSM years ago.There is a work around for this. I have an old iphone 4. I can connect that to the meater, leave it next to the cooker and then connect my phone to the old iphone and then we're wifi enabled as it communicates via the app to my phone anywhere in the world. Yeah, I know
SweetTalking with Tom Micklethwait about possibly coming up from Austin to join us and handle Beef entry (TX brisket)
I seem to remember that now.awesome. You remind me of me getting all excited when I got my stoker system for my WSM years ago.
Was at a bar downtown drinking with a group of freinds at 1am. Got a "who's watching the shoulders for tomorrow's cookout" comment?
"I am" (open up phone and show twitter account where smoker is live tweeting pit and probe temps every 5 mins)
The girls' reactions were "WTF... why is your smoker tweeting?"
The guys' reactions were: "DUDE! That's awesome!"
That is a really damn cool feature. I wonder how accurate it is with projecting through the stall and whatnot.I seem to remember that now.
The really cool thing about the Meater is that it gives me the temp in the meat, the temp in the cooker and after a little while tells me how long it will take to get the food to the target temp. So in the case of the shoulder I did, I couldn't remember how many pounds it was. I put it on the cooker about 11 at 275. The meater said it would be done about 6:30. Well, I wanted to eat around 6ish. Upped the temp on the Traeger to 325 and it hit the target temp at 5, which gave me an hour of rest time. I also had some ribs, that I knew would take just about 2 hours at 325. So with an hour left to go on the shoulder (according to the meater), I put the ribs on. Everything came out at the exact time I wanted them to. That's pretty badass.
Couldn't agree more. Can't figure out why they're all stuck on Bluetooth. I think it must be power consumption related. So far the only one I've found that communicates via wifi is the Loki. Fireboard is awesome with the local display and Alexa skill, and that Meater looks cool with the wireless probes and their app looks pretty good. But no Wifi kills the deal for me. Igrill had/has the same problem.That is a really damn cool feature. I wonder how accurate it is with projecting through the stall and whatnot.
I know they want feedback from you as an influencer. Tell them to make the damn thing wifi enabled and I'll buy one tomorrow. Should be easy to make the base module in the bock wifi capable.
I'm not an influencer for them yet. This is just me playing with it. I don't promote anything I wouldn't use. Gotta run it through its paces before I agree to be an influencer for them.That is a really damn cool feature. I wonder how accurate it is with projecting through the stall and whatnot.
I know they want feedback from you as an influencer. Tell them to make the damn thing wifi enabled and I'll buy one tomorrow. Should be easy to make the base module in the bock wifi capable.
The Meater block has wifi per the shopping page.There is a work around for this. I have an old iphone 4. I can connect that to the meater, leave it next to the cooker and then connect my phone to the old iphone and then we're wifi enabled as it communicates via the app to my phone anywhere in the world. Yeah, I knowVery nice but Wifi >>>>> Bluetooth on this front unless you live in a shoebox or wanna stand next to the smoker all day (which isn't a bad thing necessarily, but flexibility to run next door for a beer is nice). If they added wifi that might be the perfect therm set.
They FINALLY have those things out? I've been watching that thing for the better part of three years and it seems like it's taking them forever to get to market. I keep waiting to see them on Shark Tank.Speaking of probe thermometers. I just ran the Meater through it's paces on Monday. VERY cool little device.
is this a definite? I will book rooms asap.As usual, @Megla knows stuff. Still hoping to get him and @TheFanatic down for MIM one year.
Memphis In May BBQfest dates announced: May 16-19th, 2018 BTW.
is this a definite? I will book rooms asap.
Dates are definite per MIM. Rooms are nuts right now... may want to book something cancellable and wait for a dropis this a definite? I will book rooms asap.
Same here. They reached out to me last year to do some promotion for Christmas and I was giddy because my business starts to fall off as the temps drop. Then they had some production issues and had to stop entirely and go back to the drawing board to get things right, which I appreciate. More companies should do that.The Commish said:They FINALLY have those things out? I've been watching that thing for the better part of three years and it seems like it's taking them forever to get to market. I keep waiting to see them on Shark Tank.
I've never heard of the Loki probe. Gonna have to check them out.It seems that this Loki probe is very similar to the meater one. Are there significant differences? Did Loki get to market before meater and "scoop" them?
I'm a moron....missed that part. I thought the ball was not direct connect to the probe itself. I'm waiting patiently for the meater to come to market.I've never heard of the Loki probe. Gonna have to check them out.
OK, I see them. They both seem to have a nifty app, but the biggest difference is the Meater is completely wireless. Very important if doing something on a rotisserie.
That's pretty cool. As other have commented I wish it were WiFi vs Bluetooth.Speaking of probe thermometers. I just ran the Meater through it's paces on Monday. VERY cool little device.
I think the Block is wifi so that means it would be anywhere on the planet with an internet connectionThat's pretty cool. As other have commented I wish it were WiFi vs Bluetooth.
As far as I can tell the differences between the Meeater and Meather Block are 1) increase # of probes from one to four and 2) Increase range "well beyond 10 meters" (would be nice to know exactly how much).
Yeah, you're correct.I think the Block is wifi so that means it would be anywhere on the planet with an internet connection
I know they are planning on expanding the product line. What they plan to expand to, I don't know. Maybe a 2 probe block at a midpoint of maybe $129 or something.Yeah, you're correct.
Would love to have the WiFi block but at $199 that's too much for me. The single is still better that the Maverick Et-732 I currently use. It's wireless, one probe keep temp for both the meat and the grill and only about $10 more.
Now, will I be able to disassemble this thing and get it in my jeep Cherokee???If it's in good shape but just dirty, yeah. Clean it up good and maybe put some new burners in there and you probably have a nice grill that will serve you well for years. Should be easy to get Weber parts if you need any.
FWIW, the equivalent grill is around $1100 new I think.
I booked rooms at the Sheraton (Westin is showing sold out) - Will be watching for rooms at the Westin. They are 275 per night right now...what gives, they are usually $150 or so????[icon] said:Dates are definite per MIM. Rooms are nuts right now... may want to book something cancellable and wait for a drop
Not sure... we don't usually book until october or november so my guess is this is TOO early. But better safe than sorry.I booked rooms at the Sheraton (Westin is showing sold out) - Will be watching for rooms at the Westin. They are 275 per night right now...what gives, they are usually $150 or so????
Booked with points so it is the same price regardless. Can't wait for next year!!!Not sure... we don't usually book until october or november so my guess is this is TOO early. But better safe than sorry.
If you can take the side shelves off, you should be able to slide it in on its back.Now, will I be able to disassemble this thing and get it in my jeep Cherokee???
I think so. Like TheFanatic said...if you can get the side shelves off, you should be able to lay 'er flat. I'd put a tarp down on the floor of the Jeep and wrap the grill in cling wrap (as much as you can) to keep the lid closed and mess under control. If needed, you should be able to get the actual grilling compartment off the legs/cabinet. If you gotta go that route, should be able to find a manual and/or video online with the assembly instructions. That should help ID where the screws/bolts are. I wouldn't think you'd have to take too much of it apart, though.Now, will I be able to disassemble this thing and get it in my jeep Cherokee???
I'm on the way.Brown day here in KC.
Ribs
Fries
Beans under the ribs catching those beautiful God given juices
Yum Yum.
Thinking of beans myself under a pork shoulder. When do you add the beans? How long under the meat should they cook?Brown day here in KC.
Ribs
Fries
Beans under the ribs catching those beautiful God given juices
Yum Yum.
I usually go 2-3 hours with canned beans, longer with dried / presoaked. I just check the texture every time I open the smoker to add wood to make sure that they're not getting too mushy.Thinking of beans myself under a pork shoulder. When do you add the beans? How long under the meat should they cook?
My ribs take 5 hours. I put the beans in right at the beginning. I start with the basic Bush beans from Costco, and add:Thinking of beans myself under a pork shoulder. When do you add the beans? How long under the meat should they cook?
i am contemplating buying the vac seal system. Do you refrigerate them or freeze? quality after you thaw if the latter?I know I'm a little late here for this, but I found an epic deal last Monday morning. So my Sam's is now selling Prime grade steaks individually. But really only on the weekends. On Monday morning, they mark those steaks down. I bought 5 last Monday and they had maybe 15 left. Got two rib eyes and 3 strips, all with excellent marbling. Took them home and vac sealed them. Ate two of them on Saturday. Well, I ate one and my 3 boys split the other one.
Hell yes, harvest that fat in the beans. I used to put a one inch square of bacon every inch or so on the top of my beans. Get that extra fat.Fanyasy draft coming up this weekend. The host is providing the main dishes off his smoker, so I thought my contribution might be a couple fatties as appetizers with varying fillings in each.
I was also considering making some baked beans as noted, maybe following along Icon's recipe a couple of pages back....
Here are the questions: can the beans be made under these fatties as they smoke for 2-3 hours, or will he pork sausage drippings make them too fatty (no pun intended)? Or should I just set them to the opposite side and allow them to absorb the smoke?
TIA!
I went kicking and screaming on buying one of these. Didn't want one. Just use ziplocks. Night and day difference. SOOOOO much better. So much less freezer burn. Quality is excellent. I love mine.i am contemplating buying the vac seal system. Do you refrigerate them or freeze? quality after you thaw if the latter?
I'm a bit confused by this claim as MIM doesn't have a side dish category... not since I've been competing (about 15 years). Technically that (or any bean-based) dish wouldn't qualify for any category they have as far as I understand them.