i am new to the whole bbq thing, but i have always been told not to puncture the meat with anything as the juices will run out, how does that work with this sensor, as i am assuming you have to pierce the meat to put the probe in? i am new to the whole bbq thing, but i have always been told not to puncture the meat with anything as the juices will run out, how does that work with this sensor, as i am assuming you have to... » Read More i am new to the whole bbq thing, but i have always been told not to puncture the meat with anything as the juices will run out, how does that work with this sensor, as i am assuming you have to pierce the meat to put the probe in? « Show Less
1842949
Push the probe in to the middle of the meat not touching the bone and leave it until youre done. You will be fine. I have been cooking on a competition Bbq team for years.
1842950
Don't pierce the meat with a fork or with multiple holes. One single hole won't matter. When they say don't pierce the meat they are referring to all manner of stabby instruments.
1842951
In the world of low and slow, a piercing of the meat for this thermometer is not going to change mush of anything. I don't know if you caught the recent news, but a Navy SEAL chased down some thugs after they shot him, he plugged the hole with his finger. Same goes for this, plug the hole with the probe.
2126213
i only do briskets and i never inject the meat with anything. i use a rub and it comes out great every time. i never soak the chips either, and the chips go on the metal plate that comes with the smoker, and you put the plate on top of the heating element.
1442197
Sure you can. Works like a charm. Set it and alarm will beep on temp. Nice machine. The wire can over heat in the BBQ tho. Learning exp. just get new probe. And also be careful not to pull by the wire. It possibly might pull out and not work after. Pull by the solid probe! �
2279393
Hello Mike, the thermometer should not be off when inserted into the meat. If it is off, just turn it on again and let it read the temperature for 10-15 seconds and press the hold button. That will give you the most precise reading. If you are sill having issue, please contact us at BlizeTec dot com. We are always here to help! Many blessings, BlizeTec
1484158
The BBQ is excellent at producing lots of heat and distributing this heat in a relatively even pattern over the grill. It also maintains the heat well but it seems to work better when more coals are used then what you think you need. if I'm cooking large thick pieces I get half of the grill really HOT by adding a deeper layer of coals then on the other half. I sear the meat over this hot section and then cook it slowly over the not so hot part. You can experiment with this by layering the coals and using the air vent. Also, a lid placed over large pieces and "bone-in" pieces will cook them well over the lower heat after they're seared. The BBQ is excellent at producing lots of heat and distributing this heat in a relatively even pattern over the grill. It also maintains the heat well but it seems to work better when more coals are used then what you think you need. if I'm cooking large thick pieces I get half of the grill really HOT by adding a deeper layer of coals then on the other half. I sear the meat over this hot section and then cook it slowly over the not so hot part. You can experiment with this by layering the coals and using the air vent. Also, a lid placed over large pieces and "bone-in" pieces will... » Read More The BBQ is excellent at producing lots of heat and distributing this heat in a relatively even pattern over the grill. It also maintains the heat well but it seems to work better when more coals are used then what you think you need. if I'm cooking large thick pieces I get half of the grill really HOT by adding a deeper layer of coals then on the other half. I sear the meat over this hot section and then cook it slowly over the not so hot part. You can experiment with this by layering the coals and using the air vent. Also, a lid placed over large pieces and "bone-in" pieces will cook them well over the lower heat after they're seared. « Show Less
588211
If the meat is very juicy, freezing it or wrapping it in plastic wrap is a good idea. With the new models you can stop the vaccum cycle and seal it if it is getting messy. What you don't want to do is suck any liquids into the machine. This will kill the motor. Hey, it isn't too onerous a task to put your meats onto a baking sheet and pop them in the freezer for a few hours first and it is worth it to preserve all of the juices and the lifetime of your machine. These things ain't cheap!
390865
The probe goes in the oven, because it has to go in the meat. The wire sticks out the edge of the oven. The plastic part that has the readout cannot go in the oven.
2066921
I would just leave it in solution and watch it reach desired temp,or check meat with it periodically to see if right temp. I wouldn't leave it in the meat but would the solution, but not any hire temp than the Thermonitor can reach.
222702
I do!. Attach your selected tip to the front of the tube. Fill the tube full of seasoned meat. Then squeeze the trigger and pull back the rod as far as it will go before screwing on the back end. Now you are set to shoot your meat cannon. Apply an even pressure and your seasoned meat will squeeze out the selected tip. I like to use a knife to slice off at the desired end point. When it is empty, remove rear, refill and again squeeze and pull back rod before screwing it back on again.
1142174
Suprised it was damaged!! Mine was packed like a very well! As for the temp? I had that problem yesterday. Smoked a pork roast. Fired up just fine and was running too hot 250! Had both burners on low and both dampers open all the way. So, I turned the valve back on the propane tank. Next think I know the temp is at 150 and when I turn it up the temp will not increase. I shut everything down. Opened the valve on the propane tank all the way and restarted it. Worked fine after that. The propane regulators are very cheap now days and seem to have some issues. I have only used it 3 times and here are some suggestions. Keep what you are smoking if it is a small amount at the same level as the temp gauge. Only use 1 burner at a time. Why? When the 1st one burns out of wood chips you start the other. Then you can change out the chips and it is not hot. Wrap the pans in tin foil! They stay nice and it is an easy clean up when you are done. I am also looking into getting a very thin fire proof seal for the door. It is metal against metal and leaks some smoke. May not be worth the cost but a thought. Also..Make sure you burn it off!! Do it slow and work the vents and the doors as it heats up! They will stick! Hope this helps! Going to do a big turkey this weekend?! Yikes!!!
823500
We actually just used this on the grill last night and it worked perfectly! We didn't leave the themometer in the meat while it cooked, we just checked periodically when we knew the meat should be close to being done. Hope this helps!
449503
Go to char boil.com. There is a ton of info out there. I have used mine every weekend since I've owned it . Buy a good thermometer and go by it. Get a bunkbed basket put it in the bottom of the basket if you cook larger cuts of meat keeps cooking more even. Less heat in the bottom. listen, put a ham, a turkey, porkbutt roast, sirloin roast . Or any thing you can imagine. This thing Rocks. I love it . I have also given 2 oil fryers away. P.S try pork butt roast. it will get eaten way before it ever gets pulled. AWESOME. Hoped this helped
2128638
There is a good explanation on how to season the smoker by Slap Yo Daddy BBQ in the reviews. When I start charcoal I fill my chimney and put some newspaper underneath and light it. Then I pour the lit coals on top of unlit coals this is called the Minion Method (google it) ...I never use lighter fluid !! You can taste it in the meat. There is a wealth of information on the Internet on how use this grill for cooking all types of meats. Just do a little research and Enjoy !
823499
I have used it several times with my barbecue grill. I don't leave it in the meat while cooking, of course, but I will occasionally take a reading while cooking. It works pretty fast (a few seconds), but I would suggest using a barbecue mitt or some other protection for your hand, because even a few seconds over a hot grill can be pretty uncomfortable. It doesn't seem to affect the thermometer, though, and that may be because I shield the plastic part with the mitt, so only the metal probe is exposed to the heat.
1015872
This is not the type of thermometer that you leave in the oven with what ever your baking. With this type you have to open the oven once in a while and stick the probe in meatiest part to get the correct temp. After you get a reading you pull it out, turn it off and clean the metal probe, put it back in its sleeve and wait to use it again.
1192131
My silicone coated needle probe did not last on the BBQ, so I would not use any probe for anything on the BBQ apart from taking a quick temperature reading. Here's my review of the probe: http://www.amazon.com/ThermoWorks-Pro-Series-Needle-Probe-ChefAlarm/product-reviews/B00EZBB8AQ/ref=cm_cr_pr_top_recent?ie=UTF8&showViewpoints;=0&sortBy;=bySubmissionDateDescending
1613055
I use the side fire box when I'm smoking anything. I use charcoal, charcoal and wood, or just wood. With the side firebox the food is in a different chamber then the heat source so burning is not big problem. One modification I would strongly recommend it to clamp a short piece of 3" flexible aluminum duct the smoke stack inside the the cooking chamber just long enough to come down to the cast iron grates. This forces the heat and smoke to travel all the way across the chamber at the grates level before exiting the smoker. I found that this gives a much more even temp. to the whole cooking area. You won't go wrong with the Char-Griller units. A plus for the side fire box is that it comes with it's own grill surface and can be used by it self when you just want to grill up a few hot dogs or burgers.