Grilling and smoking thread

Page 12 of Originally Posted by malachicrunch Anyone ever try to grill a pizza? I did it last summer. It's tricky because you'll burn the crust before the top get... 193 comments | 8716 Views | Go to page 1 →

  1. #166

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    It's an igrill2 originally by idevices but now owned by Weber. You can see it on the shelf in the first picture. Can handle up to 4 probes, I have an ambient temp or grill temp probe with a grate clip and 2 meat probes. Yes you leave it in while cooking but only for lower temp, it fizzles out at about 500 degrees and could burn up the probes. It connects via Bluetooth to the free app on a smartphone or tablet and can be monitored anywhere in Bluetooth range and it also has a Apple Watch app. I usually set up the grill temp probe with a temp range that warns you if the temp gets too high or low, and then set the meat probes for the target temp, it warns you when you are within 10 degrees and again when done. Some people have had issues with the igrill2 because of Bluetooth connectivity and range, but I have an iPhone 7 plus and my grill is in my side yard and I can go anywhere in my smallish house and get a decent signal. Right now the most popular one in reviews is the Thermoworks Smoke, it has just 2 probes but has a base unit and receiving unit, uses radio frequency so larger range and don't need a smart phone. It is very similar to the Maverick units that BBQ people love but Maverick probes are problematic and easy to damage, thermoworks seems to have much better probes.
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  2. #167
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    Quote Originally Posted by Pete W View Post
    It's an igrill2 originally by idevices but now owned by Weber. You can see it on the shelf in the first picture. Can handle up to 4 probes, I have an ambient temp or grill temp probe with a grate clip and 2 meat probes. Yes you leave it in while cooking but only for lower temp, it fizzles out at about 500 degrees and could burn up the probes. It connects via Bluetooth to the free app on a smartphone or tablet and can be monitored anywhere in Bluetooth range and it also has a Apple Watch app. I usually set up the grill temp probe with a temp range that warns you if the temp gets too high or low, and then set the meat probes for the target temp, it warns you when you are within 10 degrees and again when done. Some people have had issues with the igrill2 because of Bluetooth connectivity and range, but I have an iPhone 7 plus and my grill is in my side yard and I can go anywhere in my smallish house and get a decent signal. Right now the most popular one in reviews is the Thermoworks Smoke, it has just 2 probes but has a base unit and receiving unit, uses radio frequency so larger range and don't need a smart phone. It is very similar to the Maverick units that BBQ people love but Maverick probes are problematic and easy to damage, thermoworks seems to have much better probes.
    Almost bought me one of those a few weeks ago but didn't, may need to go back and get one. Does it come with 4 probes or do you have to by some separately?

  3. #168

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    Introduced soy sauce to my grill this week with both pork and chicken and so far so good on the feedback.

    Goes great with garlic and onion powder! ENJOY

  4. #169
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    Quote Originally Posted by Pete W View Post
    It's an igrill2 originally by idevices but now owned by Weber. You can see it on the shelf in the first picture. Can handle up to 4 probes, I have an ambient temp or grill temp probe with a grate clip and 2 meat probes. Yes you leave it in while cooking but only for lower temp, it fizzles out at about 500 degrees and could burn up the probes. It connects via Bluetooth to the free app on a smartphone or tablet and can be monitored anywhere in Bluetooth range and it also has a Apple Watch app. I usually set up the grill temp probe with a temp range that warns you if the temp gets too high or low, and then set the meat probes for the target temp, it warns you when you are within 10 degrees and again when done. Some people have had issues with the igrill2 because of Bluetooth connectivity and range, but I have an iPhone 7 plus and my grill is in my side yard and I can go anywhere in my smallish house and get a decent signal. Right now the most popular one in reviews is the Thermoworks Smoke, it has just 2 probes but has a base unit and receiving unit, uses radio frequency so larger range and don't need a smart phone. It is very similar to the Maverick units that BBQ people love but Maverick probes are problematic and easy to damage, thermoworks seems to have much better probes.
    The smoke is what I will be replacing my broken maverick with. I've had two mavericks and they are great for the price, but the probes are somewhat problematic unless you take extremely good care of them and it's such a pain in the rear to set the alarms that I don't even use that function. Thermoworks makes a great product so I figure I'll give them a try. I have heard great things about the Igrill as well.

  5. #170

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    I got my igrill2 with the two meat probes for $49, that's how it usually comes, idevices used to have special packs with 4 but they sold it to Weber. I got the grill temp probe direct from idevices. Most places have the igrill2 now with 2 meat probes for $99, and can get a grill temp probe for $14.99 from Home Depot. It works great for me but I have heard and read complaints on Bluetooth range, doesn't affect me

  6. #171

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    I have a thermoworks thermopop instant read thermometer I got for $19.99 from Amazon, works great even bent it in my pocket by mistake and was able to straighten it out mostly ����‍♂️. All the BBQ guys rave over the smoke, the guy on Baby Back Maniac YouTube channel loved it and gave it a great review over a Maverick, same with John Setzler that runs Kamado Guru and Man cave Meals / Kamado Joe cooking videos

  7. #172
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    Tossed a pork shoulder on last night around 10:30 to make some pulled pork for family of a good friend of mine that passed away last week. When I went to sleep the Akorn was sitting at 225, woke up this morning and it was still chugging along at 225. I'm through the stall now and expect to hit the 205 internal temp range by 3pm, likely earlier. Let the lil piggy nap for a couple hours then tear it apart and send it on it's way.

  8. #173
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    Oh and to those looking for a thermometer, Thermoworks has a 15% site wide sale at the moment. I ordered the smoke to replace my maverick this morning.

  9. #174
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    Man, can't believe here at the start of the peak of smoking/grilling season, I had to go to the 3rd page to find this thread.

    So, I smoked up about 15 pounds of pulled pork and donated it to the Anderson County baseball team to sell at concessions Monday night during the region tournament. Went over like gangbusters. Got a lot of accolades about how good it was...and gotta say, it was good. Also made up a bunch of my homemade Carolina style vinegar bbq sauce. Some really really liked it...some didn't. Vinegar sauce is definitely one of those things you either really like or really don't. I grew up with it and I like it...have several buddies here that I have made it for that really like it, and a few who don't.

    Been doing quite a bit of smoking the past few weekends...smoked some pork tenderloin and a bunch of chicken quarters last weekend. I wasn't real happy with the tenderloin (not a big fan of it personally anyway), but everyone else seemed to be and talked about how good it was. The chicken was really good, and I topped it off with a little bbq sauce at the end of the smoke...usually just leave it with the dry rub. Been experimenting with different wood mixes for smoking too. Got some pecan wood the other day for the first time. Been mixing and matching to get some different flavors...hickory, pecan, cherry, apple, peach, some mesquite but not much. Usually put 2 or 3 of these together in different combinations to see what I get.

  10. #175
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    When the grill at church went kaput last year the guy in charge of replacing it bought a Blackstone Gas griddle. It has a smooth cooking surface of around 20" X 30" maybe even a bit bigger. It was perfect for turning out a ton of burgers and hot dogs for a large crowd. No flare ups, easy temp control and easy clean ups.

    Anyone ever use a "Blackstone" type griddle? I don't plan on smoking or slow cooking anything, so this type of grill looks interesting to me.

  11. #176
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    Quote Originally Posted by Jumper_Dad View Post
    When the grill at church went kaput last year the guy in charge of replacing it bought a Blackstone Gas griddle. It has a smooth cooking surface of around 20" X 30" maybe even a bit bigger. It was perfect for turning out a ton of burgers and hot dogs for a large crowd. No flare ups, easy temp control and easy clean ups.

    Anyone ever use a "Blackstone" type griddle? I don't plan on smoking or slow cooking anything, so this type of grill looks interesting to me.

    I don't have a blackstone but have used them several times. They come in several different sizes and are excellent cookers. I've been thinking about getting the small 2 burner version but realistically about the only time I would use it would be to cook a big breakfast all at once. I have a double sided cast iron griddle that works fine on my Akorn if I want to use it for searing something, smashburgers, while still giving me the flavor of cooking with charcoal rather than gas. Now the Blackstone outdoor pizza oven is really intriguing, I could certainly see one of those in my arsenal. But yeah, if your more into gas grilling than charcoal/wood the Blackstone flat tops are the way to go.

  12. #177
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    Quote Originally Posted by BigVMan23 View Post
    Man, can't believe here at the start of the peak of smoking/grilling season, I had to go to the 3rd page to find this thread.

    So, I smoked up about 15 pounds of pulled pork and donated it to the Anderson County baseball team to sell at concessions Monday night during the region tournament. Went over like gangbusters. Got a lot of accolades about how good it was...and gotta say, it was good. Also made up a bunch of my homemade Carolina style vinegar bbq sauce. Some really really liked it...some didn't. Vinegar sauce is definitely one of those things you either really like or really don't. I grew up with it and I like it...have several buddies here that I have made it for that really like it, and a few who don't.

    Been doing quite a bit of smoking the past few weekends...smoked some pork tenderloin and a bunch of chicken quarters last weekend. I wasn't real happy with the tenderloin (not a big fan of it personally anyway), but everyone else seemed to be and talked about how good it was. The chicken was really good, and I topped it off with a little bbq sauce at the end of the smoke...usually just leave it with the dry rub. Been experimenting with different wood mixes for smoking too. Got some pecan wood the other day for the first time. Been mixing and matching to get some different flavors...hickory, pecan, cherry, apple, peach, some mesquite but not much. Usually put 2 or 3 of these together in different combinations to see what I get.
    Pork Tenderloin is such a lean meat it dries out really easy. Even when smoking it at really low temps like 200-225 I have had it still come out somewhat dry. Brining it helps a lot with that, if you can get your brine mixture right, it seems to absorb more of the salt than most meats do when brining and I've ruined a couple of pork loins that way. Generally when I do pork tenderloin these days I just get one of the marinated packs from Kroger and cut it up into 2-2.5" pieces and grill it indirect at 350-400. It still takes some smoke that way but cooks quick enough that it's still moist in the center.

  13. #178
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    As BigVMan mentioned, it's grilling season! I've had some things that I've been meaning to post on this thread but I've been busy with work and out of town a bit lately. Plus the thread got buried up a bit so it's one of those out of sight, out of mind kinda things.

    Most weekdays I've been doing the regulars like burgers, bratwurst, steak etc. But I've been on a salmon kick lately and it's turning into one of my favorite things to grill/smoke. I'm certainly not a health nut but if you want a really good healthy meal just season up some salmon with a little salt and pepper, slice up a lemon and put the slices on top of the salmon and squeeze the juice from the end cuts of the lemon on the salmon as well for good measure. For sides I like some lightly oiled and seasoned asparagus that I put on the grill with the salmon. While that's grilling get whatever your favorite kind of rice is ready on the stovetop. Excellent meal and it seems somewhat healthy. Bourbon glazed salmon is great as well, I'm trying to come up with my own glaze for that.

    This past weekend a few of us went up to the Camper for a couple of days and I did salmon as I described Friday night, then Saturday my buddy smoked some ribs and the rest of us took watch on the potatoes that were in the campfire and the corn that was in the dutch oven hanging over the campfire. We came home on Sunday and I found some baby backs in the fridge waiting to be smoked but needed a day of recovery so I spent my day laying on the couch and put those off until Monday. The wife said that was for Memorial day anyway, so all was good.

    So on Monday I start prepping the ribs around 11 and noticed that under the ribs in the meat drawer there was the smallest pork butt/shoulder that I've ever seen. It was a 2.5lb Santa Maria seasoned/marinated shoulder. My first thought was Taco's. So I put the ribs on around noon and decided that since I already have the Akorn fired up I may as well put that baby shoulder on as well. Relaxed until about 4pm and then we started prepping some macaroni to put in a cast iron skillet for smoked mac and cheese. Once that was ready to go in I put the ribs on a rack in a pan with a little apple juice under them with a foil tent over the pan (the wife and kids like their ribs fall off the bone, I like mine with a slight tug but this meal was for them) and tossed a chunk of wood on the fire for the mac and cheese. I went ahead and put the ribs back in since they were covered but waited 15 minutes or so to get rid of the nasty white smoke before putting the mac on the upper rack. Also foiled the pork butt and sat in on top of the ribs because I was out of space. Once the mac formed a cheese crust I pulled it out and unfoiled everything and put the mac in the oven on warm. Basted the ribs with a light coat of Stubbs Sticky BBQ sauce and went inside to season up some Brussel sprouts and put them in a cast iron skillet. The baby shoulder and ribs were done at the same time so I pulled those out and my heat deflector, opened the vents up to get the grill hot and tossed the Brussel sprouts in. Rolled them around a bit until they were starting to char and tender. Dinner was done.

    Let the baby shoulder rest in a foil tent until I went to bed and then I put in the fridge for pulled pork tacos on Tuesday. I'll be buying more of those little shoulders for sure, they cook in about 6 hours at 225 and are seasoned perfect for pulled pork taco's. They may be the best taco's I've ever ate. All in all it was a great weekend of spending time with friends and family for me, the excellent food was just a bonus.

  14. #179
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    Smoked a 10-12 pound pork shoulder last night for a friend, she inquired about buying some bbq from me for her husband, who is a big fan of pulled pork. Because of a couple of reasons I did it for them for free. Took it off the smoker about 8:30 this morning and to her office about 10:00 and was met by several smiling faces. I think she is surprising her husband with it tonight so hopefully it will be a good night for both. This one smoked up a little quicker than recent shoulders have, glad I checked it when I did or I may have overcooked it. It was just as tender and juicy as it could be. I have taken to adding more rub and a little brown sugar on top of the shoulder about half way through the smoke, after I spritz it with apple juice. I'm liking the result.

  15. #180
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    Smoked mac and frozen burger patties tonight for me and the fam, hah. Went simple on the mac tonight (obviously the burgers as well) with some kind of Kroger private selection noodles that was picked up on sale a while back, cheese powder from kraft, a little milk to help mix it together then a little mild cheddar mixed in as well as on top once the rest was put in a cast iron skillet. The mac went on the grill at about 250 on the upper rack and I let the grill slowly warm up to about 300-325 (about 30 minutes) and I pulled it out and put the frozen burger patties on. Stuck the mac in the cold oven while waiting for the frozen cow patties to heat up. Not exactly what I call grilling or smoking but the meal turned out great and took very little effort, not to mention it was less expensive to make than just myself eating at a fast food place hah.

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