cooking

[sangerwaker]

FH,
Go wifi, not Bluetooth. So much more range. I'm using the one below. I've tested all 4 probes against my instant read and all are within 2 degrees. I love that they have 2 sensors per probe, one for the meat, and one for the air temp. The current 140 price can be beat if you are patient.

INKBIRD 4-Probe Wireless Smart Meat Thermometer INT-14-BW

INKBIRD INT-14-BW meat thermometer features three operational modes: 2.4GHz WiFi, Bluetooth 5.4, and local offline functionality. It has four wireless probes, each containing dual sensors. After a quick 25-minute charge, it offers up to 25 hours of usage and boasts an IP67 waterproof for...

inkbird.com

 

[FLATHEAD]

FH,
Go wifi, not Bluetooth. So much more range. I'm using the one below. I've tested all 4 probes against my instant read and all are within 2 degrees. I love that they have 2 sensors per probe, one for the meat, and one for the air temp. The current 140 price can be beat if you are patient.

INKBIRD 4-Probe Wireless Smart Meat Thermometer INT-14-BW

INKBIRD INT-14-BW meat thermometer features three operational modes: 2.4GHz WiFi, Bluetooth 5.4, and local offline functionality. It has four wireless probes, each containing dual sensors. After a quick 25-minute charge, it offers up to 25 hours of usage and boasts an IP67 waterproof for...

inkbird.com

Agree, the unit I posted is WiFi Has a lot of cool features. The Ink bird is a lot more affordable.

 

[sangerwaker]

I see that now. Missed that is is wifi and Bluetooth. The Inkbird model also graphs your cook per probe that you can save. I don't use that feature, but I do use the temp alarms so I don't over cook things. I had their wired probe model before the wireless one and have been very satisfied with both. Just prefer the convenience of the wireless one.

 

[redneck joe]

Yeah that's big drawback on the meater. I have to leave my phone in the sunroom window to stay connected.

The smobot is wifi and it reaches me aanywhere BUT ON ROTISSERIE I CANT ISE WIRED TEMP OF COURSE.

 

[FLATHEAD]

I put the thermometer on the back burner for now. I have a cheap slicer that finally broke, plastic gear driven crap.
Any suggestions on a decent homeowner slicer. I’ve been looking at this one

https://www.kitchenwarestation.com/product/ms-10ns-electric-meat-slicer-stainless-blade/?gad_source=1&gbraid=0AAAAACgKPCMz9ebDlrb9O3NGQ5gvVaj3Z&gclid=Cj0KCQiAkJO8BhCGARIsAMkswyhXzY0Wy63lSIKaDu-0XQrhDmVMd2uXjM1M8IpblCD2smL1RltemRcaAohwEALw_wcB

 

[redneck joe]

You do that much slicing?

 

[FLATHEAD]

You do that much slicing?

Enough that I’m done with the cheaper slicers that are loaded with plastic.

 

[Pmt133]

You had the waring pro serrated slicer (or similar) too? It works... But I have been eyeing the ones websturant store has. Seems the ~$300 units are all about the same. My local deli went out of business and sold their pro grade one for like $200... They do pop up on FB marketplace and such too.

 

[redneck joe]

My brother took a really nice one in as some payment on a job he did, I don't slice enough and my cheapness works so I gave it too another friend that sell beef jerky. He uses it at least once a week. I think he slices up 5 or so eye of rounds each week.

 

[FLATHEAD]

You had the waring pro serrated slicer (or similar) too? It works... But I have been eyeing the ones websturant store has. Seems the ~$300 units are all about the same. My local deli went out of business and sold their pro grade one for like $200... They do pop up on FB marketplace and such too.

Yes I did. Serated blade driven by flimsy plastic gears. Pretty useless. I’ve had my eye on marketplace and Craig’s list for a while now. Most that come up are old commercial units that need help. I missed out on one a few weeks back. I’ve come to the conclusion that a new one in the 300 to 400$ range would be sufficient for my needs. They all seem similar but you need to watch. The one I posted is a 320 watt compared to most others in that range at 240

 

[Pmt133]

Yes I did. Serated blade driven by flimsy plastic gears. Pretty useless. I’ve had my eye on marketplace and Craig’s list for a while now. Most that come up are old commercial units that need help. I missed out on one a few weeks back. I’ve come to the conclusion that a new one in the 300 to 400$ range would be sufficient for my needs. They all seem similar but you need to watch. The one I posted is a 320 watt compared to most others in that range at 240

Same thing with the kitchenaids... my old (92 model? professional) is still a hobart unit just restamped as kitchenaid. has the same 300w motor as the newer units supposedly and it isn't even close. Mine kills them lol.

Yea the market place is hit or miss. The one you linked is in the ballpark of what I'd use. I will say the serrated one did fine with bacon... but that's about it. My local restaurant depot had a display model of a commercial 12 inch marked down to 400... Probably should've jumped on it.

 

[redneck joe]

Don't get me started on kitchenaid. I got a four year old model from mil so I figured I'd keep that and pass on to my fake daughter whos man just left and took most sstuff. First use I called her ant told her I was swapping back. My OG I pus8ng 30 years old. First thing I grabbed when my ex kicked me out.

 

[aspeck]

FH,
Go wifi, not Bluetooth. So much more range. I'm using the one below. I've tested all 4 probes against my instant read and all are within 2 degrees. I love that they have 2 sensors per probe, one for the meat, and one for the air temp. The current 140 price can be beat if you are patient.

INKBIRD 4-Probe Wireless Smart Meat Thermometer INT-14-BW

INKBIRD INT-14-BW meat thermometer features three operational modes: 2.4GHz WiFi, Bluetooth 5.4, and local offline functionality. It has four wireless probes, each containing dual sensors. After a quick 25-minute charge, it offers up to 25 hours of usage and boasts an IP67 waterproof for...

inkbird.com

I got this one after Christmas... new smoker did not have the wired meat thermometer in it. Used it for the first time last night and there were things I liked, but also things I did not like. It kept disconnecting on occasion, which was frustrating. Then, at 2AM it went nuts ... all kinds of beeping and alarms. The probes disconnected. I was still connected to the base unit, but the probes, I am not sure what happened, if they went dead, or what. The pork shoulder was in the smoker for 9 hours at that point and had hit 186F when it went crazy. Kind of had to stay awake and guess when it hit internal temp of 195 (about 4AM) and let it rest till 6 when I got up and pulled the meat. Ate it at lunch today ... let's just say everyone loved it. But I could have gotten more sleep if the probes hadn't disconnected (oh, and smoker was about 6 feet on the other side of wall from the base unit).

 

[sangerwaker]

I've had similar issues, speck. Mine were caused by the placement of the base unit in relationship to the probes. They gotta be almost on top of each other it seems. It also depends on your smoker material and thickness. I'm using a Cookshack electric model that is solid SS. Doesn't transmit the signal through it well.

Might need to move your base closer than 6' away from the probes. It does seem a little finicky on that, but I have only used mine 3 or 4 times now, and not for an overnight cook.

I usually smoke pork shoulder and brisket to 203, then wrap in butchers paper and rest for a minimum of 2 hours in a well insulated cooler.

 

[aspeck]

I usually smoke pork shoulder and brisket to 203, then wrap in butchers paper and rest for a minimum of 2 hours in a well insulated cooler.

I am not sure what the internal temp was when I shut the smoker down (probably between 195-200.). When it was cool in the AM I shredded it and put it in a crock pot with the juice from the smoker (less the fat). Then it cooked in the crook pot in its own juice till Noon when we devoured it.

For the rub I used black pepper, pink salt, garlic powder, onion powder, oregano, and ground coffee beans. It was tender, juicy, and delicious, if I do say so myself. There were a lot of thumbs ups around the table, so I believe the 11 for lunch concurred.

 

[redneck joe]

REMOVEDTHE FAT???

 

[Pmt133]

Made some ramen

 

[redneck joe]

Beautiful. What is the swirly stuff?l

 

[redneck joe]

FH,
Go wifi, not Bluetooth. So much more range. I'm using the one below. I've tested all 4 probes against my instant read and all are within 2 degrees. I love that they have 2 sensors per probe, one for the meat, and one for the air temp. The current 140 price can be beat if you are patient.

INKBIRD 4-Probe Wireless Smart Meat Thermometer INT-14-BW

INKBIRD INT-14-BW meat thermometer features three operational modes: 2.4GHz WiFi, Bluetooth 5.4, and local offline functionality. It has four wireless probes, each containing dual sensors. After a quick 25-minute charge, it offers up to 25 hours of usage and boasts an IP67 waterproof for...

inkbird.com

Why the need for multiple probes?

 

[Pmt133]

Beautiful. What is the swirly stuff?l

Fish cake. It's basically rice cake but has a bit of white fish and food coloring for the pink effect. It's for show more than anything. The correct name is kamaboko.