boil test

Discussion in 'Meat Thermometers' started by miersc77, Apr 8, 2015.

  1. mummel

    mummel Master of the Pit

    Does the 733 have an alarm if the temps get outside of a high AND a low range?
     
  2. timberjet

    timberjet Master of the Pit

    all of that is programmable. This is the beauty of them. Especially for overnight smokes.
     
  3. miersc77

    miersc77 Smoke Blower

    It sure saved my butt a time or two!
     
  4. daricksta

    daricksta Master of the Pit OTBS Member

    Last things first. Gonna be a glorious weekend for smoking. Taking the "easy" way out and smoking some St. Louis-style ribs. With ribs you know you're going to be done in about 6 hours. My only major decision will be to foil or not to foil?

    It's interesting to me that the software you purchased had hidden bugs and baddies in it. Without getting into asking questions, I can't imagine a reputable vendor who would fail to virus scan their programs and files initially or periodically to ensure none were contaminated. For protection on my hard drive  I use Norton Security which seems to catch everything. It seems to be slowly recovering its former resource hog self so I might change back to Kaspersky next year. Glad you were able to remove the malware and adware. What's also a good idea is to back up your system on regular basis so if it is hijacked you can recover your data with startup disks or a saved hard drive disk image. This would work with just about any infection except from highly-skilled hackers who can place stuff on your computer your antivirus software may never detect.

    I highly advise switching from wood chips to wood pellets. With Todd's AMNPS, once I get it filled and smokin' that's all she wrote for up to 11 hours or so. It was a hassle for me to have to refill the wood chip holder on my MES 30 every 20-30 minutes. With wood pellets it's almost set-it-and-forget-it once you get the process down. As for cold smoking, I've cold smoked cheese twice using the AMNPS and both times the cheese turned out great! Give it a try.
     
  5. mummel

    mummel Master of the Pit

    But no charting function correct?  I guess the alarm gives one some comfort that it didnt screw up overnight, but a chart would be great.  Anyone use apps on their phones for this?
     
  6. timberjet

    timberjet Master of the Pit

    The Igrill has this as well as the thermoworks. I don't know about the new maverick 735. Have not seen one yet.
     
  7. mummel

    mummel Master of the Pit

    Because it would be great to post screen shots of charts of smokes I do, so that I have records to see what was successful and what failed.  It would also be nice to share with other and learn from other peoples charts.
     
  8. mummel

    mummel Master of the Pit

    Just looked at the iGrill.  Seems really neat.  4 probes etc.  I'm just skeptical of using a phone.  Does the app keep running when you press the home button, take a call etc?  What if your battery dies.  Do you lose all the data?  I'll post this in another thread.
     
  9. timberjet

    timberjet Master of the Pit

    Dirtsailor has the Igrill 2 and I think he had the first model too. You should PM him for that information. 
     
  10. dr k

    dr k Master of the Pit

    I'm sure it's like going into your alarm clock app setting the time and starting it then exiting the app.  The app keeps running till you turn it off.  If your battery dies then the app is off till you plug in your phone so no data to write during that time.

    -Kurt
     
  11. miersc77

    miersc77 Smoke Blower

    Here's to glorious weekends! I have a pork shoulder almost thawed and ready! Just getting ready to mod the burner so I can be ready.
    The age old question..... to foil or not to foil? I've tried both and both were equally good with their own delectible flavors. Of course I prepare them differently depending on how I plan to smoke em. Let me know which way you go with it, I'm drooling already!

    As for the software, I too questioned that aspect of it. I suppose a file could hide its self anywhere. But the corrupt files were inbedded in the video software. However in fairness it was in a lot of other places as well, it was just that was the last place it was found. And deep within the file. My Norton was not up to date and I bet that was alot of the problem. Wont make that mistake again. Now Norton is up to date and I also installed Spyhunter pro which helped a lot with the adware and scans different aspects of the computer.

    Have you yourself used any other smoke generator? I've been considering the AMNPS or the SMOKE DADDY. I have read the threads, done some research. I'm leaning towards the AMNPS, in fact I see he as a $10 off promo right now. That sweetens the pot a lil! Maybe...... just maybe.
     
  12. daricksta

    daricksta Master of the Pit OTBS Member

    I may not foil with the ribs but many guys, Bearcarver included, will tell you that you need to foil over the a pork shoulder/butt, beef brisket or or chuck roast when they hit the dreaded stall point of around 160° internal temp. By this time the meat's been in the smoker a few hours anyway so it's absorbed a good bit of wood smoke flavor. The foil radiates the heat back into the meat helping to break down collagen and unrendered fat, as well as helping nudge the I/T along till it starts moving up to the target 200-210°. A lot of guys would pour some apple juice and perhaps some seasoning into the foil so that would keep the meat moist and add some more flavor. Once you see that I/T start to move upward you can leave the foil on or remove it for the last 30-60 minutes depending on how you want the pork to turn out. That would be a good time to baste it with BBQ sauce or whatever mop sauce you put together.

    I have Norton set to auto update throughout the day and to do a full deep system scan once a week. I think I need to manually do a rootkit scan, I have to check into that. I download a lot of stuff online but more and more I get warnings from Norton that some files aren't safe and have been quarantined. I highly recommend you set up Norton to auto update and to schedule full system scans at weekly or at least monthly. I don't know much about Spyhunter Pro but it should be OK. Just be sure that Norton and Spyhunter play nice with each other. Sometimes AV and malware detection software don't get along on the same system so you have to adjust your settings so that they either ignore each other or to let both programs know the other one is safe. At one time there was a conflict between Norton and Malwarebytes. Norton fixed it by not allowing Malwarebytes to fully scan it.

    I looked at Smoke Daddy, Smoking Gun, and the Masterbuilt Cold Smoker Kit. I looked at what they were and the cost. I then reviewed what everybody here said about Todd Johnson and the AMNPS and that's why I went that way. I've been very happy but I warn you that the AMNPS does go out and you might not notice it for an hour or so if you're not looking at the exhaust vent on your smoker. My experience is that 100% of the time the AMNPS went out due to poor airflow and possibly too much outside humidity. I still have issues with it going out during cold smokes but at the same time, so much smoke was generated that the cheeses turned out really good. For hot smokes, once I dealt in a simple matter with placement of the AMNPS it's been working fine. I'm smoking ribs on Monday and have decided that instead of firing up the AMNPS with my propane torch I'm going to apply gelled alcohol directly onto the wood pellets and see if that gives me a faster and effective start up. Anyway, the AMNPS works great and that's why I still recommend it.

    $10 off?????? Make the deal, my friend. And also keep in mind that Todd sells top notch wood pellets. I buy only from him. He's a good man and A-MAZE-N is a family business. Last Christmas he emailed out greeting cards with a photo of the family so now I can see exactly who I'm doing business with.
     
  13. dr k

    dr k Master of the Pit

    I'm going to try the butcher paper wrap instead of the foil to see if it keeps the bark crispy During the stall.
    -Kurt
     
    Last edited: Apr 18, 2015
  14. daricksta

    daricksta Master of the Pit OTBS Member

    Kurt, I'll be curious to read about your results. I just googled foil vs. butcher paper and one guy said it kept in the moisture and didn't ruin the bark but it didn't speed up cooking like foil does. Perhaps BP wouldn't be ideal for pork butt/shoulder or beef brisket. Another guy said BP doesn't steam the meat like foil does but I never noticed that to be a problem with foil.

    Another guy said that some people complain about foil imparting a metallic aftertaste to the meat but I haven't experienced that either.

    So please report back. We don't have butcher paper in our kitchen, just parchment.

    Rick
     
  15. dr k

    dr k Master of the Pit

    I'll definitely post pics and results when I do it. I'll see if I can find some you tube videos. I am hoping it helps with overcoming the stall. I won't be able to use a foiling sauce with this method so Johnny Trigg ribs are out. I hear Wally World has uncoated butchers paper. It's also sold as Kraft paper some places. A lot of butchers went to freezer paper with a one side coating. Wax paper Is two side coating so these are out for smoking. Parchment would be perfect if it was thicker and didn't tear so easily
     
  16. miersc77

    miersc77 Smoke Blower

    Yes many a war have been started with the foiling of the butt! I have foiled some, some I left to their hang time. This time it was all about practice, trying to fine tune and pin point which way I like more.I didn't like the bark from the couple that I foiled before, However, the time it takes and the little extra dryness from not foiling is not the ticket either. I do think that I am going to foil from now on and just try to figure out the perfect time to unwrap and let that wonderful bark have its time. For me that's what it's all about, Love that bark!! The results are still inconclusive so more trails must be had! However I do know that I like to brine the butt instead of injecting. And definitely rub, wrap and fridge up for overnight.

    I appreciate your input on the AMNPS and do think that I have made up my mind. I like the fact that you don't need power for, don't have to mount it to one location or use it special tools for/with it. Now I just need to talk myself in the $10 off plan. That offer is the one that comes with 3 or 4 two pound bags of pellets (or your choice of dust I think) and the lighter. Ok seriously why would I have to think about that one, that's a no brainer!!
    Can't wait to cold smoke some stuff!!

    Thank you for all your insight!!
     
  17. dr k

    dr k Master of the Pit

    Hopefully the package comes with the propane torch and not the butane. I've had many butane torches including the micro and none lasted a year. I think it's because the nozzle is smaller than propane torches and there are different qualities of butane. Some can clog the the nozzle.
    -Kurt
     
  18. miersc77

    miersc77 Smoke Blower

    It looks like the kind that screws on the small propane bottles, I just look at the pic and it looks better than what I expected.
     
  19. dr k

    dr k Master of the Pit

    That should be just fine. The butane torches have no removable parts. The tank is permanently attached. Its like a giant refillable lighter.
    -Kurt
     
  20. daricksta

    daricksta Master of the Pit OTBS Member

    Just re-read one of your posts. So, Todd's offering free bags of pellets or dust with the AMNPS? I've never used dust although many people in the forum do use it. I've no idea if it burns faster or as long as pellets. I'd just be worried about it blowing about on a windy day if you've smoking outdoors.

    Forgot about Johnny Trigg ribs. Used to enjoy watching him compete on BBQ Pitmasters. I'm smoking 3 racks of St. Louis style ribs tomorrow. Not foiling them because it'll be in the middle of my wife's home daycare hours and I don't want to hassle with bringing the ribs into the kitchen to foil and then bring them back outside. My goal was to try smoking unfoiled ribs this year because most BBQ pros and chefs don't do it from what I've seen on TV.

    Don't get me started on Wally World...[​IMG]
     

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