ANT0407
Well-known member
Yummmmmmmmmmm!
🔥 What's Smoking/Cooking on your Pit Boss?
- Thread starter primeone
- Start date
This is what I have. Love it !!
Hopefully this helps you
Alpha Grillers Instant Read Meat Thermometer for Grill and Cooking. Best Waterproof Ultra Fast Thermometer with Backlight & Calibration. Digital Food Probe for Kitchen, Outdoor Grilling and BBQ! https://a.co/d/ey2Tt6b
As an Amazon Associate we earn from qualifying purchases.
Mark38090
Active member
brewersfan73
Well-known member
I've heard good things about the ThermoPro TempSpike. Very similar to the Meater from a reputable company, and a little cheaper. If this is the style that you like, I'd watch for sales on either one on Amazon Prime Day this week.
If you are okay with wires from the probe to a unit that lives on the grill, but that you can watch on your phone, I highly recommend the WiFi 4-probe one from Inkbird. It should also be on sale this week for around $50 on Amazon (if it isn't already).
Jimsmokes
Well-known member
I use a Inkbird as well.
ANT0407
Well-known member
Can't wait to see the finished belly. I did a small one yesterday and it was fantastic.Sup guys currently not working so why not try smoking something everydaydoing prok belly today this is 3 hours in il post another picture when it's done
First-time doing it
View attachment 4366
I wanna try brisket this Friday but not gonna lie I'm kinda nervous to do it. Have u done one if so was easy? I have goldies brisket run coming in this week too
ANT0407
Well-known member
Personally I think briskets are easier than people say. As long as you don't rush it and only pull it off when it's probe tender you will be fine. I generally run my 1600 at 225-250 degrees with a smoke tube. I let it go until the bark is set and doesn't come off when you touch it ( usually somewhere between 160 and 170). At that point I will wrap in butcher paper and let it go until it is probe tender( somewhere between 200 and 205 usually) then rest it at least a couple hours before slicing. The temps I mentioned are not as important as the brisket probing tender. I hope that helps.
but overall it was still delicious 
Jimsmokes
Well-known member
^^^ Pork belly is always good
SeniorChief
Well-known member
Smoking a spatchcocked chicked tonite. I see some cookk their bird around 225-250. Seeing that this is not beef, I'm thinkin to smoke @300F. Kinda the same temp as over coals..thoughts?
Spray it with apple juice every 30 minutes
SeniorChief
Well-known member
I don't have any AJ but I do have some pineapple juice....I'll dilute it 50/50? Bird is seasoned with lemon pepper.
