Preheating

I very rarely preheat; some think that a preheat burns off impurities in wood. I do frequently use an added probe in addition to the CS probe: 1. I use a remote probe so I don't have to always go out to check the temp. 2. with multiple items in the smoker I've used up to 4 probes.

I preheated my first turkey, what a waste, but I know better now. That reminds me I have another in the freezer to practice on, you know, it is almost that time of year.

That funny Texas wood,mesquite,I would preheat if I used it...maybe not for a PB or brisket, now that I think about it.

As far as the probes, ask the comp guys how many they run out of their smokers. I know thats different.Well not to me or my family. Start smoking and one gives out, see if your glad to have an extra in there, don't ask how I know this!

Still makes me mad about them PB fat pockets, how come I'm the one so good at getting a probe in the fat pocket, oh well!

Two probes give you confirmation and readings from a second spot on your butt or brisket. I use a remote to check the smoke from the remote location. When I get out to the smoker, I check both probes to see what's going on. I further check more spots with a Thermopen when it looks like the meat is done.

quote:

Originally posted by Appleass:
Several times I have read about preheating. This got me thinking....(shame on me for thinking. The advantages of this since I also have read that opening the unit cost you an extra hour. How many preheat and when and what are you smoking. I also notice is pics where people use 2 probes - does that mean the cs probe is not very good.

Preheating works well for Poultry that does not benefit from low (225 degree) smoking. The hotter your smoker is the crisper your Poultry Skin will be so pre-heating has an advantage there. Also when you are cooking a whole Ribeye or Strip Loin, pre-heating will help your browning.

I use dual probes when I am cooking two Briskets or Pork Butts not because the cookshack probe is bad, just because two items will cook for different times based on weight and shelf placement.

quote:

Originally posted by Appleass:
I also notice is pics where people use 2 probes - does that mean the cs probe is not very good.

Not everyone has a CS that has a probe so they could be using the 2nd probe for a 2nd cut of meat or they could be monitoring the temp of the smoker itself.

I use a remote probe to call me when the meat is up to temp

Is that a new I-Phone app?

No, but that would be a good one

Has anyone found a Wi-Fi thermometer that can talk to a companion app or one that can send text messages?

quote:

Originally posted by dvonroeder:
Has anyone found a Wi-Fi thermometer that can talk to a companion app or one that can send text messages?

This is kind of buried in the thread, you might want to post it in the Thermometer forum.

I know of some of the PID controllers that have been hooked up to wifi, but me, I prefer to play with my food more. Someone over there might know.

Smokin'