I purchased a new thermometer recently, and have been fascinated with the recording/logging feature.
Although my Weber Smokey Mountain is famous for maintaining temperature, I never investigated it, since it was work to record temperatures by hand. (I'm an engineer, and like seeing graphs.)
The first cook with the new thermometer was a pork shoulder. I used my regular charcoal method: dump hot coals in the bottom, and watch the temperature. When it was burning out, dump more charcoal on top.
The graph showed the fire barely got hot enough to reach the final cooking temperature, and all the times I opened the grill to add more charcoal.
Towards the end, you can see I dumped more coals than usual to increase the temperature in order to reach the final temperature.
For the second cook (pastrami) I decided to try the 'Minion method'. Although the temperature started to run away at the beginning, adjusting the vents brought it under control. I was amazed to see in one picture how well this charcoal method keeps a steady temperature!
Next I'll try the 'snake' method on the smoker.
The following cook was a pork loin in the oven. I pulled the meat from the oven at 145 degrees F, and set it aside to rest while fixing the sauce.
Reviewing the graph later reminded me of carry-over cooking: it looked like the meat rose almost 20 degrees F while sitting on the counter.
I can read about techniques all day long, but hands-on experience and pictures really make it sink in.
(I hope the pictures are in the right order. If not, my descriptions should guide you.)
Although my Weber Smokey Mountain is famous for maintaining temperature, I never investigated it, since it was work to record temperatures by hand. (I'm an engineer, and like seeing graphs.)
The first cook with the new thermometer was a pork shoulder. I used my regular charcoal method: dump hot coals in the bottom, and watch the temperature. When it was burning out, dump more charcoal on top.
The graph showed the fire barely got hot enough to reach the final cooking temperature, and all the times I opened the grill to add more charcoal.
Towards the end, you can see I dumped more coals than usual to increase the temperature in order to reach the final temperature.
For the second cook (pastrami) I decided to try the 'Minion method'. Although the temperature started to run away at the beginning, adjusting the vents brought it under control. I was amazed to see in one picture how well this charcoal method keeps a steady temperature!
Next I'll try the 'snake' method on the smoker.
The following cook was a pork loin in the oven. I pulled the meat from the oven at 145 degrees F, and set it aside to rest while fixing the sauce.
Reviewing the graph later reminded me of carry-over cooking: it looked like the meat rose almost 20 degrees F while sitting on the counter.
I can read about techniques all day long, but hands-on experience and pictures really make it sink in.
(I hope the pictures are in the right order. If not, my descriptions should guide you.)








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