I'm smoking a four pound wagyu chuck roast from Click Akaushi on the SnSK in SnS mode. The one I cooked on Christmas Eve was in Kamado mode. It was good and tender, not super smokey though and had a bit of a pot roast taste to it. Lets see in SnS mode is better
Dry brined overnight then covered in Big Bad Beef Rub. I have two ambient probes from the SnS-500 - one in front of and one behind the meat - and one probe in the center of the meat. Not shown in the picture is my new Meater probe. It is inserted in the back of the meat. So far: the Meater was pretty close to the SnS-500 at first but now the rear SnS-500 probe reads 232o ambient and the Meater reads 222o ambient. I think this is because the Meater sensor is within 1 inch of the meat and the SnS-500 probes are both over 2 inches away. The Meater probe is 1 - 1 1/2 inches away from the rear SnS-500 probe. For the internal temperature of the meat the Meater is running about 5-7 degrees higher than the SnS-500 - this could simply be variances within the meat itself, not sure. I'm sitting at my computer, the SnSK is outside the window about 15 feet away and the Meater signal is connecting to my phone just fine through the ceramic and the house structure. It stays connected even in the kitchen, 25 feet away but I lose it in the bedrooms and living room (its only rated for about 30 ft. with WiFi).
EDIT: Vent settings on the SnSK: Once the charcoal was going I set the bottom vent at 2 and the top vent at 1 1/2. As the temperature approached 225o I moved the bottom vent to 1 1/2 then down to 1. There it sits. grate temperature is holding steady at 238-9o and dome thermometer reads 300o.
Started at 8:15 am, added a beer to the drip pan under the roast.
Dry brined overnight then covered in Big Bad Beef Rub. I have two ambient probes from the SnS-500 - one in front of and one behind the meat - and one probe in the center of the meat. Not shown in the picture is my new Meater probe. It is inserted in the back of the meat. So far: the Meater was pretty close to the SnS-500 at first but now the rear SnS-500 probe reads 232o ambient and the Meater reads 222o ambient. I think this is because the Meater sensor is within 1 inch of the meat and the SnS-500 probes are both over 2 inches away. The Meater probe is 1 - 1 1/2 inches away from the rear SnS-500 probe. For the internal temperature of the meat the Meater is running about 5-7 degrees higher than the SnS-500 - this could simply be variances within the meat itself, not sure. I'm sitting at my computer, the SnSK is outside the window about 15 feet away and the Meater signal is connecting to my phone just fine through the ceramic and the house structure. It stays connected even in the kitchen, 25 feet away but I lose it in the bedrooms and living room (its only rated for about 30 ft. with WiFi).
EDIT: Vent settings on the SnSK: Once the charcoal was going I set the bottom vent at 2 and the top vent at 1 1/2. As the temperature approached 225o I moved the bottom vent to 1 1/2 then down to 1. There it sits. grate temperature is holding steady at 238-9o and dome thermometer reads 300o.
Started at 8:15 am, added a beer to the drip pan under the roast.
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