I have a beautiful Himalayan salt plank that is 9x12x1.5.
I have a Maverick ET-733 thermometer.
So here's the question; should I use the "meat" or "barbeque" mode if I lay the temperature probe on the salt plank?
I need to get the plank up to 350 and to start grilling.
I have been using the "meat" mode and have had tasty results.
That would be the usual approach, but even then you have to be careful because those thermometers are calibrated for certain kinds of surfaces, and need to be adjusted for others.
I would not put the needle on the salt block. I would recommend an IR gun as well... Also would recommend reading the Thermodynamics of BBQ on main site if you haven't.
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> Pit Barrel Cooker (gone to a new home)
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> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
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I concur, wholeheartedly, with MBMorgan !
I also have that exact IR thermo, an' it's uses are myriad!
Helluva great sale price, might haveta get me another!
Dang it I already have a IR (that cost more than that dang it) but this one has a available holster!! Then I could start going on Star Trek away missions!!!
Strongly second the IR thermometer. I got one last Xmas, and while I can't say its the most indispensable thing, it's oddly interesting to find out exactly how hot the frying pan is; or the salt block. I would not lay a thermometer probe on any hot surface.
I do a LOT of hot lava rock cooking. I don't have an IR but it don't matter. My rock has to be a gazillion degrees. Think I'll get one to play with. But alas, your temp probe would never measure that accurately. IR is the only way to measure surface temps.
Delta Heat 32" Gas Grill on Cart
Yoder YS-640 on Comp Cart
Camp Chef SmokePro SE pellet grill - Sold LSU Purple Thermapen MK4
Maverick Et-732
Griddle grate
Boiling and turkey fryer pots and burners
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
As long as you're getting an IR thermo gun, might as well get one that goes up to 1000+°F. That way when you're doing screaming-hot reverse searing, you can check to see that the temp is up super high on the griddle, grill, Grill Grate, etc. before slapping the meat on. The first IR thermometer I bought went up to 700°F or so and was pretty useless for reverse searing sear temp checking. So I bought another one that went up to 1000+°F. I figure if my grill is a whole lot hotter than that it just may melt anyway.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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