Axiom Home Page Forums General Discussion The Water Cooler Question for the BBQ experts

yeah, I couldn't wait any longer to play with my probe.


You are right of course. I'm just surprised by how much the thermometer temperature varies from the internal temp. I would have thought that it would run much closer, but maybe probe isolation must be a difficult design challenge to overcome.

Nice to know though that your system is more accurate than you thought. A 50F swing in temps is alot depending on how long this situation exists. Knowing that the swing is even less is a real plus.
Definitely a bit of a drawback with a pellet fed system i suppose.

Its stupid warm right now. Pretty much the polar opposite of last year.

I'm actually thinking of doing a prime rib on the smoker.

Still doing new stuff on the smoker. Did a whole beef tenderloin for Christmas dinner that turned out absolutely amazingly tender (go figure).

I also tried smoked, then grilled vegies: an hour on the smoker and a short grill on the bbq to finish. Portabello marinated with Worchestershire sauce, eggplant marinated in balsamic vinegar and basil, red onion topped with nothing other than a little butter when it went into the smoker, plain red pepper. I gave all except the onion a brush with olive oil before putting in the smoker to keep them moist.

The onion turned out fantastic this way. I don't think you can screw up portabello mushrooms, they were excellent. The eggplant turned out a little dry/leathery, so I need to slice thicker or add more oil. Still tasty though and were really good on a sandwich with smoked pork loin (lunch stuff).

I still love this thing. Have a pork shoulder smoking right now.

How shall I flavour thee? Let me count the ways. One... two... three...

The salmon is marinating in a teriaki marinade with lime, fresh ginger and sesame oil. This should be good.

This week's lunch meat gets a middle eastern treatment with a mix of cumin, coriander, ginger, cinnamon, cardamon, allspice, pepper and cloves.

This one is definitely a keeper. The ginger is front and center without being overpowering with the teriaki, smoke and sesame flavours being much more muted/blended.

Well done chef.

Why thank you...

I read this much without reading the subject line and thought you were being really cheeky about a red-headed singer having a good soundstage.

LOL.....

I dunno, you'll have to ask Bob is Ginger was a keeper. Not my type.

Ha, just read his 2012 interview with Rolling Stone. Cranky old bastard he is.

Hey Fred,

How have things been with your pellet smoker? I finally bit the bullet and bought a Louisiana Grills CS-450 as a birthday present to myself. The fact it was on clearance for half price certainly helped my decision! Other than the seasoning/burn-off process, I have only had on outing with the unit, but I did load it up good. I did a beef outside round roast for beef dip sandwiches, a pork sirloin roast for Cubanos, and a few sweet potatoes. I must say the ease of use and very stable temperature control made this the easiest smoke I had ever experienced. This baby is going to get a lot of use!

Thanks,

Andrew

Andrew, can I be your friend?