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I'm new at this so make fun if you wish. I recently became interested in smoking after sampling some great food smoked by a good friend. After some research, I quickly narrowed my choice to Cookshack. Being one of those people with little patience, I went to Cabela's and came home with an SMO20. Seasoned it as instructed, then proceeded with a 10 lb. pork loin, all went well, except my meat thermometer probe has a bend in it which I wasn't able to snake through the small hole on top of the smoker. I winged it and slightly overcooked my loin. Can anyone suggest a thermometer with a probe that will fit through the smoke hole, or is it OK to insert the probe through the door and close it on the wire.
Any comments would be appreciated.
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Cook teams will have a half dozen wires run thru the door.

Read the forum on therms,and it will cover all possibles.

Hope you used Smokin's brine on the loin,or you should have just cooked it hot/fast on your grill.

Today's super lean loins don't lend themselves to low/slow cooking.

That will also be covered many times in the FIND at page top.
Tom, thanks for the reply and the advice, I'll definitely do some reading. As for the brine, I didn't. I live in North Iowa and I grill alot in the summer, but when the cold weather really starts I've found that my gas grill just won't cut it. It was 10 deg F. when I smoked the loin. The smoker did great, came to temp quickly and held very close without any problems, didn't even melt the light dusting of snow on top.
Wheelz,
I bought extra probe from W World.Don't you know the upper part has longer connector and hard rubber, cann't get it through the vent and probe has to sharp of bend. Have neither problem with Taylor probe. I ran cheaper probe through door but already pinched rubber wire, doesn't seem to hurt temp but that door is sure tight fit.

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