Collector grade Jeep Wrangler TJs for sale

What are you cooking today?

B1Toad said:
It can be handy when you're doing a brisket overnight, just a peek at your phooooone when you wake up at 2:00 AM to see how things are going without getting out of bed.
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Maybe my grill and smoker are just closer than y'alls then. Because I can do that with the Bluetooth as well. In fairness, I haven't smoked anything since I quit drinking last year, but when I did still drink, that was part of the process of smoking meat: it meant that was time set aside to drink beer and maybe bs with a buddy while "keeping an eye" on the smoker 😂.

Now that I won't be passing the time by drinking beer, I may want to venture further away and may need to consider wifi at some point 🤷
 
WVJeep304 said:
Maybe my grill and smoker are just closer than y'alls then. Because I can do that with the Bluetooth as well. In fairness, I haven't smoked anything since I quit drinking last year, but when I did still drink, that was part of the process of smoking meat: it meant that was time set aside to drink beer and maybe bs with a buddy while "keeping an eye" on the smoker 😂.

Now that I won't be passing the time by drinking beer, I may want to venture further away and may need to consider wifi at some point 🤷
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I can leave stuff on the smoker and monitor it while I’m in my office at work.

Or if we are at something like a kids game we can monitor what’s smoking and adjust the temp to speed it up or slow it down as required.

It allows me more time to utilize my tools if I don’t have to be home when using them.
 
Apparition said:
I can leave stuff on the smoker and monitor it while I’m in my office at work.

Or if we are at something like a kids game we can monitor what’s smoking and adjust the temp to speed it up or slow it down as required.

It allows me more time to utilize my tools if I don’t have to be home when using them.
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So are you saying you have a smoker that let's you adjust the temp with an app or something? (I'll be honest.. I have no idea what exists in the world of the new pellet smokers and such. I prefer charcoal and wood, so I never bothered looking into it)

If so, I can definitely see how that's helpful and why someone would want a wifi thermometer. For the analog cooking I prefer though, I see a limited use. But again, I am typically close by when doing something like that anyway. Again, I hope I'm not coming off argumentative. I'm just trying to learn.
 
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WVJeep304 said:
So are you saying you have a smoker that let's you adjust the temp with an app or something?
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The ThermoWorks does that, yeah. It connects to a fan that sits in the lower vent of my BGE and cycles to control the temperature. When off, it effectively closes the vent and slowly lowers the temp. When on, it forces air in and raises the temp.

I mostly only use it when I’m smoking overnight. Sometimes I’ll wake up and give the temperature a bump to finish off a pork butt quicker.

Occasionally I’ll use it to ramp up the temperature really quick for grilling. I just pull the probe out so the controller thinks the Egg is at ambient temperature (open loop), and it cranks the fan.
 
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WVJeep304 said:
So are you saying you have a smoker that let's you adjust the temp with an app or something? (I'll be honest.. I have no idea what exists in the world of the new pellet smokers and such. I prefer charcoal and wood, so I never bothered looking into it)

If so, I can definitely see how that's helpful and why someone would want a wifi thermometer. For the analog cooking I prefer though, I see a limited use. But again, I am typically close by when doing something like that anyway. Again, I hope I'm not coming off argumentative. I'm just trying to learn.
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Yes, it is all built in on my MAk pellet grill, wifi control and 3 meat probes.

I also have the stoker system for my BGE which allows the same thing but I rarely use it for smoking as the MAK is just too damn good at it.
 
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DeltaNu1142 said:
The ThermoWorks does that, yeah. It connects to a fan that sits in the lower vent of my BGE and cycles to control the temperature. When off, it effectively closes the vent and slowly lowers the temp. When on, it forces air in and raises the temp.

I mostly only use it when I’m smoking overnight. Sometimes I’ll wake up and give the temperature a bump to finish off a pork butt quicker.

Occasionally I’ll use it to ramp up the temperature really quick for grilling. I just pull the probe out so the controller thinks the Egg is at ambient temperature (open loop), and it cranks the fan.
Click to expand...

Apparition said:
Yes, it is all built in on my MAk pellet grill, wifi control and 3 meat probes.

I also have the stoker system for my BGE which allows the same thing but I rarely use it for smoking as the MAK is just too damn good at it.
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OK, that's pretty cool. Didn't know and hadn't considered that something like that existed until reading some of these comments. I still prefer my old school method for now, but I definitely see why the tech is appealing for so many. I guess that explains why several people I know switched to pellet grills/smokers over the last few years lol.
 
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I'm like @WVJeep304 I like my old school smoker the best (I do have a Traeger pellet to) 24" round stainless fire box on bottom and 24" round stainless on top, 2 10" stainless up pipes for indirect heat. Yes I have to stay close to it, but thats fine with me!!

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John Cooper said:
I'm like @WVJeep304 I like my old school smoker the best (I do have a Traeger pellet to) 24" round stainless fire box on bottom and 24" round stainless on top, 2 10" stainless up pipes for indirect heat. Yes I have to stay close to it, but thats fine with me!!

View attachment 704470
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This ain't a moonshine thread John. 😂 Never seen a smoker like that!
 
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wanted some frijoles charros but with grilled chicken instead of chorizo or hotdogs, so I fired up the kettle to hot smoke some thighs with pecan wood. Other smoky elements included "better than bouillon" ham base, smoked paprika & bacon.

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went with Crossroads & Pineapple Head for the rub

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lid on, about 45 minutes @400ish

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bacon into the cast iron pot

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once that was rendered in went some Vidalias

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Pinto beans and tomatoes

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after that simmered for about an hour & a half, in went the chopped up smoked chicken

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in the bowl with some jasmine rice

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I was missing cilantro, but it was still pretty good, dinner for the week is done

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baked a loaf of organic whole wheat sourdough too

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sliced a few onions & tossed in a couple cans of sliced potatoes with some olive oil & onto the egg at 450 for about 45 minutes, then popped some kielbasa on for a bit, sliced it up & added it along with some sour kraut to the onions & potatoes, made some burgers too & a bunch of sides for the old man's 90th birthday party
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