I use this one.... Bluetooth, so it runs from a smartphone app.
https://www.amazon.com/iDevices-IGR0...dp/B00I25PGZO/
"No free man shall ever be debarred the use of arms." - Thomas Jefferson, Virginia Constitution, Draft 1, 1776
I've been using a charcoal Weber with gas start for about 11 years.
Weber 15501001 Performer Deluxe Charcoal Grill, 22-Inch, Black with Classic Accessories Cover https://www.amazon.com/dp/B0187UUWAW..._ziSizbZN85DF8
For the last two years I've also had access to a decent built in gas grill. I find the Weber to be just as easy and quick to get fired up and up to temperature as the gas.
Ignore Alien Orders
I went way overkill on this as I am a tool snob that prefers to buy once, cry once. I use a Fluke 54-2 dual logging thermometer and a Fluke 80PK-25 food-grade temperature probe. Mine are the older versions as I have been using them since 2004. Logging temps helped me characterize each of my cookers. Nowadays I mostly just use the piercing probe to check meat temps. I have a few other probes for other applications, including bullet casting.
https://www.amazon.com/Fluke-Digital.../dp/B00ATGPVFE
https://www.amazon.com/Fluke-80PK-25...7G25JBE408WC17
Last edited by farscott; 05-22-2017 at 06:38 AM.
I'm going to try smoking a pork butt on my Weber kettle for Memorial Day using the snake method. Got any hints and tricks? How about a suggested rub?
Last edited by cosine; 05-22-2017 at 09:00 AM.
Just smoked a butt (cut in two) on the kettle using a slow n sear yesterday. I didn't wrap it or power through the stall and, predictably, it ended up taking just forever.
What I finally did (12 hours in) was finish it in the oven. I may do that in the future; most of the smoke flavor is added in the first four hours or so.
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Last edited by TR675; 05-22-2017 at 09:42 AM.
I was checking out the Nexgrills at Home Depot. https://goo.gl/photos/bhf6pCg6MN8WDnX28
This thread is awesome. I may need to buy a smoker. What would the Glock 19 of smokers be?
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