“Smoke is our newest alarm thermometer, and we have accumulated a small number of Smoke units here that, for various reasons, we will not sell as new units. Open Box Includes:
slightly damaged packaging
While not the same as new, all units are like-new and include the full warranty. They include Smoke, Smoke Receiver, Pro-Series High Temp Cooking Probe, Pro-Series High Temp Air Probe with Grate Clip, and operating instructions. In most cases, you won’t be able to differentiate these from new stock.
This is a private sale for our email subscribers, but you are welcome to forward the link to friends and family.”
Fired up the Weber Kettle using the snake method. Cherry for smoke.
Trimmed the fat collar off the pork shoulder and put on a dry BBQ rub.
Placed a drip tray on the charcoal grate under the shoulder and let smoke roll starting at 9:30AM. The kettle ran between 220-26 all day with very few adjustments. Didn’t open the lid til 1:30.
Spritzed the shoulder with root beer every 30 minutes or so until we got to an internal temp of 170. She sat n the stall at 160 degrees for over an hour or so.
Once the shoulder was 170, I pulled it off and cut one inch (roughly) chunks out of it. Took the drip pan that was under the but and put all the cut up ends in along with a small bottle of Sweet Baby Rays BBQ sauce, a half can of root beer and a bunch of rub and mixed it all up.
At this point with the meat at 170 it still isn’t tender. Placed two layers of foil covering the top of the foil pan. At this point it was 2:30 and we had been cooking since 9:30 about a three pound shoulder. 5 hours.
Left the meat to braise, covered for another hour til 3:30.
After the hour braising I uncovered it and gave it a good toss to make sure all the bits were coated. The liquid in the pan at this point you want to caramelize and reduce. The foil is removed and every half hour or so I gave it another toss. This is where the magic happens, the sweetness from the sauce and the root beer combine with the saltiness from the rub and the smoke and Oh My God It’s Truly Meat Candy.
Using an instant read thermometer takes any guesswork out of your cooks. You pay lots of money for good cuts of meat, you can eliminate the chance of ruining your meat by overcooking it or serving something that is woefully under cooked by using an instant read thermometer and knowing at what temps certain meats are done to your liking.
On most BBQ forums people rave about the Thermoworks Mk4 instant read thermometer. It’s a great thermometer. A friend has one, I’ve used it. It’s also $100 and if you’re lucky there’s a %15 off sale so you can get it for $85.
After reading a ton of reviews I bought a Javelin Pro instant read thermometer. It’s virtually the same durable build quality and its half the price. I absolutely love mine.
Read reviews and purchase the Javelin Pro instant read thermometer here
On America’s Test Kitchen they reviewed a ton of instant read thermometers and the reviewer calls the Javelin Pro the best mid priced unit and also goes on to say the MK4 is the best, but now they also say Lavaworks is better for the price.
I could write a long review but I figure I’ll just give the quick and dirty. I’m a long-time Thermapen owner, so I know and expect more from a thermometer, and this Javelin measures up in every category!!! I got this on a lighting deal as an Xmas gift and my old regret is not buy 4 more of them for others. I did not get a free item to write a review.
I tested this against my 3 year old Thermapen. It not only registered faster, but both read within a tenth of one another for readings, confirming it’s accurate. I give bonuses to the backlit display and much lower price point. Add in that is read quicker or just as fast as the industry standard Thermapen, and this thing is a winner in my book. Only advantage to the Thermapen is that it came with a case, but considering the price point, I can live without that little add-on item.
Buy one of these and don’t look back. Great deal!!
Hi Joey, I am enjoying your blogs as always and have attached a photo just for fun. It is a very old, moldy and underexposed kodachrome and I am not sending it for a blog post hopeful, just to accompany some info. I don’t know if you knew your old friend of blog Fred B. was nuts about Weber cookers. Around the end of the 1970’s or beginning of the 80’s he had a Smokey Joe and then discovered whatever the rectangular one is- ( sorry, I am not into grills). He referred to it as THE WEBER, all caps bold and italic whenever he spoke of it which was often and to whoever would listen. He would demonstrate not only it’s juicy but grilled cooking features, but his favorite feature the utter GENIUS legs which would fold up to lock on the lid, as well as how it’s shape made it great for packing his van for camping trips. The list goes on. Anyway. I hope you get a chuckle out of this photo he insisted on having taken with THE WEBER. Raise a glass at the next griller meet!
cheers Nancy Dudley, Essex
First thing to do is spread one layer of unlit coals on the charcoal grate under the area that you will be placing the salt block.
The producers of these blocks suggest you gradually bring them up to temp so instead of dumping a half chimney of coals and placing the block down, light about 12 coals and evenly disperse the lit coals over the bed of unlit ones.
Next place the cooking grate and place your salt block on top of that over the coals.
Let the ulit coals catch up and heat the salt block until it gets to a temp when you can barely hold your hand over the block for a couple of seconds or if you drizzle a drop of water it immediately sizzles.
The key to getting a good sear on your scallops is to pat them dry and don’t add seasonings until just before you’re going to put them on the block.
I drizzled a little EVOO, very little Lowry’s seasoned salt and some crushed black pepper.
Once the block is heated to the point your water drop will sizzle right up, you place your scallops flat side down for roughly 3 minutes per side.
It doesn’t get much easier than that my friends.
Goes great over a citrusy salad or just the way they are. You can’t go wrong with seared scallops in my book.