How important is the meat probe

A meat probe is very important. Method of purchase isn't as important. Nice thing about a seperate therm is you can get one with 2 probes.

They went a half century without them and no one noticed.Folks just stop at a box store and bought a Taylor,etc for $15.

CS added them,because some folks asked about finding them and this solved some questions.

Like pags says,you can always stop and buy one that suits you,if needed.

Check the thermometer forum. lots of people recommend various brandes.

The key is it allows you to monitor the smoker/meat temps without opening the door.

...or getting off the couch if it's a remote.

Thanks, Boys...say SmokinOkie... what's all this about not openig the door? Would that cause it to dry out? I'm accustom to putting a tray with a little water on the shelf below the meat. It keeps lots of moisture in there and catches the drippings for much less mess. Anybody think that's a bad idea?
I guess the old pre-probe days we'd just open the door and start pulling on the meat. When it came apart with no effort in your hands it was ready. Thoughts/comments?

While the newer smokette's 020,025,040,045 have a 750 watt element which allows for quicker recovery. The 09 has a 500 watt element and a LOT of those family members that use them, have a saying that every time the door is opened it ADDS 30-45 minutes to the cook time.

I like to dump a little moisture out of mine when doing a big load, instead of adding a water pan...but too each his own.

Yep, this winter I bought a thermapen...dang did my pork chop grilling improve. I can cook without a probe,but really don't like the thought of it,oh well!

I have a lot more thoughts, but I really don't need to bore you with them...LOL! Good notes is the most valuable tool a young cook can have,and changing one thing at a time in his cooking process is priceless!

quote:

Originally posted by Porkbutt:
Thanks, Boys...say SmokinOkie... what's all this about not openig the door? Would that cause it to dry out? I'm accustom to putting a tray with a little water on the shelf below the meat. It keeps lots of moisture in there and catches the drippings for much less mess. Anybody think that's a bad idea?

I won't say bad, but you won't need it. The CS is a VERY moist environment. It's well insulated and a small vent hole. That's by design. Adding more moisture, from a pan, will affect the bark and give it a more steamed appearance.

It wouldn't do it the first time, just use the smoker and see if that works. Most people don't add a pan to a CS.

To tag onto the experienced cooks above,a year from now when you choose to advise a new owner,you probably will advise"forget the 1000 things you read on the internet,use the cooker as designed and KISS."

You'll sure seem brilliant.

quote:

what's all this about not openig the door?

If you lookin' you ain't cookin'
Im with Smokin...water pan not needed...

Thanks Boys - I was thinking about catching drippings as much as adding moisture when I asked about the pan with water. I think Oke has a good suggestion...try it without it first. I still like catching the drippings in a throwaway tin pan...I just happen to have a Costco size bunch of them.
SmokinOkie, do you or anyone else feel that's a bad idea? Will it burn or cause something you don't want?
I had a Masterbuilt smoker that worked pretty much the same as the 009 that's being shipped out today. It was a cheap China made hunk of junk. I'm really looking forward to getting this well made AMERICAN smoker. I guess I'll buy a remote probe to monitor meat and cooker temp.

Drippings in a smoker are different than drippings in your oven. Sometimes they work, sometimes they don't. You get a LOT of smoke taste (as the smoke rolls off with the grease).

If it's something you like, you can try it, just don't block the path of the heat/smoke. Too big of a pan can do that.

Then use it and tell us if you liked it.

my 2 cents..... if you foil the bottom of the smoker(remember to punch a hole) and the top of the wood tray, and put a pan under the smoker, your clean up will be minimal in a worst case scenario. I've coooked ribs, butts, chicken and brisket in my 025 and the foil catches the really nasty stuff. I just pull the foil and wipe down the bottom with paper towels and that's it to clean up.

Qburgh

Ditto!

I tried a ball tip roast with and without the drip pan inside the smoker (I have an SM025), and the roast without the drip pan had a darker, crisper bark that looked more attractive. With the drip pan, the meat looked like it hadn't cooked enough, even though the remote probe temperature said it was done.

Bottom line: I will never use a drip pan inside the smoker, at least not for roasts, shoulders, ribs, butts, etc. I'll continue to foil as mentioned above and put my drip pan under the smoker.

I tried an internal drip pan twice, and both times the au jus had an overpowering smoke taste. Don't do it now.

Bododio. Heading to the Lockeford Meat Company today with a couple buddies to pick up some more sausages. Yummmmmmm.

Ditto, on the drip pan. I did a turkey this past Thanksgiving and used the drippings to make a gravy. Everyone agreed, way too smokey. Good thing I had regular gravy in reserve.

quote:

Originally posted by Pags:
Bododio. Heading to the Lockeford Meat Company today with a couple buddies to pick up some more sausages. Yummmmmmm.

I need to head up that way myself. Ran out a couple of weeks ago. I'm addicted to the jalapeno sausage.