The BBQ Thread

I am going to do a couple meat loaves in my pellet smoker today. If you haven't smoked meatload, it is fantastic. I have some general ingredients in my head, and a glaze I'll add about 2/3rds of the way through, but I kind of go with my gut on exact ingredients. You really can't mess a meatloaf smoked at lower temps up.
 
I bought a Typhur wireless probe. Have had it about 4 months and it is great. It has like 4 temp reading on the probe in the meat. The end that sticks out of the meat is an ambient temp sensor. This is the one I bought.

Typhur Sync Gold Dual: Long Range Wireless Meat Thermometer

Typhur Sync Gold Dual is our ultimate wireless meat thermometer with 2 probes, featuring Sub-1G technology for unbeatable stability and long-range monitoring. Its innovative technology makes it easier than ever to monitor your brisket in real time, from anywhere.
www.typhur.com www.typhur.com
 
Boone said:
I have used a wireless probe system in the past (the 'MEATER' block). When it worked, it was great, but the probes themselves were pretty sensitive. I felt like it will eventually be a great system but maybe I got on board before they had worked a lot of the kinks out.
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I had a MEATER and it was great but I agree, lots of kinks. The biggest one for line was if you just left the probe in the block it would run the battery down and then when you needed it, it was dead.

I have an electric smoker, which I might replace next year, but it has a thermometer built in and it works well.
 
Can’t recommend the Req-Tec enough. And yeah, that was one of my issues with the MEATER
 
Ashburn Dave said:
My number one tip for someone that's new to smoking is to buy a good wireless BBQ thermometer. Mine is a ThermoWorks Smoke which has been great for me.

I have never owned a smoker that was 100% accurate with its temperature gauge. As you can see below this Traeger is set at 315 and it thinks it's running good at 320 BUT if you look at my thermometer it is showing the pit temp is 221.

When I first bought this Traeger, all my cooks took longer, and I didn't correct that until I was able to figure it out with a reliable thermometer.

I did try to get a new control panel from Traeger, but they kept giving me the runaround, so I never got one.

Even my competition chest smoker is 5 degrees off.

Controlling the pit temp was a game changer for me.

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Amen!
I gotta tell you the thermometer that came with the WSM is surprisingly accurate.
I did a burn to clean it, and the grate and dome temps aren't too apart.

20250329_112740.jpg
 
Meatloaf on the smoker is amazing. A couple waiting on the smoker. 2nd picture, slathered with some Dijon mustard and hit with some of my favorite rub. Once they get up to 130 degrees or so will apply a glaze for the last of the smoker time.

IMG_1297.jpeg


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Boone you consistently cook for an army. It's just you and the wife right? Your monthly food budget must be astronomical. 😆
 
You guys need to learn how to cold smoke. Great tool in your belt.
 
I'm definitely interested in the smoked meatloaf. My wife's meatloaf in the oven is pretty boring.
 
RedWolf said:
You guys need to learn how to cold smoke. Great tool in your belt.
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Never tried that. Maybe something new to try in the next year.

What are the benefits?
 
Voice_of_Reason said:
Never tried that. Maybe something new to try in the next year.

What are the benefits?
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Imagine a whole Pork Loin or Beef Prime Rib (larger primal cuts) cold smoked...the smoke flavor is there but then you cut portions which are still raw and ready to cook. The smoke flavor is not overwhelming but definitely noticeable.

I learned this method from the kitchens of Thomas Jefferson from the Library of Congress
 
RedWolf said:
Imagine a whole Pork Loin or Beef Prime Rib (larger primal cuts) cold smoked...the smoke flavor is there but then you cut portions which are still raw and ready to cook. The smoke flavor is not overwhelming but definitely noticeable.

I learned this method from the kitchens of Thomas Jefferson from the Library of Congress
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Ironically, I went and visited Monticello today.
 
Voice_of_Reason said:
Ironically, I went and visited Monticello today.
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This is very very old school. Like 125 to 140 degrees max. You want a constant smoke but not the heat. Low heat smoke source > pans of ice > large primal cuts of meat. We did it in a homemade vertical smoker. Basically a pastry rack with a solid door, small wood pan at the bottom and a vent up top. Totally jury rigged. Chefs with power tools! 🤣🤣🤣

When Bill "Jefferson" Clinton got elected I was at the Jefferson Hotel in DC. We did an entire "Jefferson" menu. We went to the Library of Congress for research and that is where I picked this up. Michael Jackson rented the entire hotel for a week for the inauguration. Like 380 rooms? Elizabeth Taylor had a suite. She had two dogs, each dog had a room. Insane
 
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RedWolf said:
Imagine a whole Pork Loin or Beef Prime Rib (larger primal cuts) cold smoked...the smoke flavor is there but then you cut portions which are still raw and ready to cook. The smoke flavor is not overwhelming but definitely noticeable.

I learned this method from the kitchens of Thomas Jefferson from the Library of Congress
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What was Tom really like?
 
Boone said:
What was Tom really like?
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Don't know. These were archived hand written documents. I'm talking white gloves

Broiled Chesapeake Oysters on shell, topped with collard greens smoked pork lardons and finished with a gratin of champagne hollandaise was something I roughly remember. Something like that
 
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I don’t know much about Jefferson’s culinary habits, but I know George Washington’s favorite meal was tripe soup. Made it for my future wife once and it was a disaster (think feces stew). Took another more careful crack at it a few years ago and it was amazing.
 
Boone said:
I don’t know much about Jefferson’s culinary habits, but I know George Washington’s favorite meal was tripe soup. Made it for my future wife once and it was a disaster (think feces stew). Took another more careful crack at it a few years ago and it was amazing.
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Not beef and lamb pie? I heard something about that. I don't remember exactly

I know Jefferson was well traveled and had very good taste
 
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