1.) crookedeye - 02/09/2014

..for around 20 bucks or so..my masterbuilt smoker " built by a master' has a thermometer built into it but need another one for cooking chicken and whatnots at the same time.

2.) Floyd - 02/09/2014

Are you selling or are you looking to buy? If you are selling, I ain't buying. If you are buying, I ain't selling.

But, here are some at walmart under $20. [url]http://www.walmart.com/search/search-ng.do?ic=16_0&Find=Find&search_query=meat+thermometer&Find=Find&search_constraint=0[/url]

A good wireless is nice.



I use something like this often.



Dual probe wireless is the bomb.

3.) crookedeye - 02/09/2014

I think my dad has one that goes down to the basement from the backyard where the smokers at ...when the meats done it beeps are something ..,I need to check with that oldman..

4.) Floyd - 02/09/2014

I brined a chicken overnight. I have it on the smoker now. No thermometer.

5.) crookedeye - 02/09/2014

youre walking on eggs....you rebel...the chicks we go crazy over you

6.) Floyd - 02/09/2014

Dan is the chickenman. He says his are finger lick'n.

7.) crookedeye - 02/09/2014

you watching the figure skating?? how much gayer can the mens skater be..it an embarrassment..he was waving to the camera like he was a bitch.. its like they want everyone to no now..

8.) crookedeye - 02/09/2014

I mean not that I was watching it this morning.. I seen it on sportscenter..

9.) Floyd - 02/09/2014

No. No. And no.

10.) crookedeye - 02/09/2014

usa hockey starts Friday morning... they got Russia there second game.. let the games begin...

11.) Floyd - 02/09/2014

Curling starts Monday. Be there or be square.

12.) billy b - 02/09/2014

I bought two like the first one Floyd posted, they work great & transmit to the controller inside the house so you don't have to keep going out to check, I gave $15.99 each for mine.

13.) crookedeye - 02/09/2014

....

14.) Floyd - 02/09/2014

My smoked chicken was crazy good. When you brine a chicken and comes out very moist. Silky smooth moist.

15.) bluecat - 02/10/2014

[QUOTE=Floyd;16353]My smoked chicken was crazy good. When you brine a chicken and comes out very moist. Silky smooth moist.[/QUOTE]

Roger that.


They need a remote temperature sensor that detects the ambient air temperature in the smoker. That is by far the biggest pia. Your meat is going to take 5+ hours to get done. But you will check the smoker temperature every 30 minutes.

16.) bluecat - 02/10/2014

[QUOTE=crookedeye;16342]you watching the figure skating?? how much gayer can the mens skater be..it an embarrassment..he was waving to the camera like he was a bitch.. its like they want everyone to no now..[/QUOTE]

This is their 15 minutes of flame.

17.) Floyd - 02/10/2014

[QUOTE=bluecat;16365]Roger that.


They need a remote temperature sensor that detects the ambient air temperature in the smoker. That is by far the biggest pia. Your meat is going to take 5+ hours to get done. But you will check the smoker temperature every 30 minutes.[/QUOTE]

That's why I like the SmokenTex smoker. Insulated stainless steel box that latches and seals great and keeps a more constant temperature that can be trusted. I put the chicken in at 12:00 noon and didn't check it or do anything until I pulled it out at 5:30 PM. Then I let it set almost almost an hour and served.

Even the foreign exchange student from the Netherlands said it was crazy good. Thank you very much.

18.) bluecat - 02/10/2014

[QUOTE=crookedeye;16342]you watching the figure skating?? how much gayer can the mens skater be..it an embarrassment..he was waving to the camera like he was a bitch.. its like they want everyone to no now..[/QUOTE]

[QUOTE=bluecat;16366]This is their 15 minutes of flame.[/QUOTE]

Nothing?

19.) DParker - 02/10/2014

[QUOTE=bluecat;16391]Nothing?[/QUOTE]

[video=youtube_share;oShTJ90fC34]http://youtu.be/oShTJ90fC34[/video]

20.) Swamp Fox - 02/10/2014

I appreciated it as well, but felt the crowd was against me...LOL

21.) Swamp Fox - 02/10/2014

[QUOTE=Floyd;16346]Curling starts Monday. Be there or be square.[/QUOTE]


:wink

22.) DParker - 02/10/2014

Hey, don't knock curling. It's the hotness.

[url]http://www.sportsgrid.com/hot-babes/time-to-brush-up-on-your-redonkulously-sexy-female-curlers/#0[/url]

23.) Floyd - 02/10/2014

DParker knows the score.

Swampy, don't you have some mud girls to chase down for some tire information? Get now..

24.) Wild Bob - 02/10/2014

[QUOTE=Floyd;16339]I brined a chicken overnight. I have it on the smoker now. No thermometer.[/QUOTE]

You're the EVIL anti-smoker...smoking a chicken with no thermometer; what the hell is this world coming to.

So, are you still with us today? No salmonella? LOL :-)

25.) DParker - 02/10/2014

Four years ago was the first time the wife and I actually watched the curling competition. The funny thing is that you start out by making fun of it, but the next thing you know you're completely mesmerized and can't look away. It's hypnotic.

Crap...just noticed...not in podunk. OK, so then....

I'll toss in a thumbs-up for remote thermometers. :tu:

26.) Swamp Fox - 02/10/2014

I think the Cooking section is automatically Podunk....At least that's what Floyd told me...:bk:

LOL

27.) Floyd - 02/10/2014

To Swampy; you suck oysters. Great big podunking ones.

To DParker; US Ladys lost. US men's on right now against Norway.

To Wild Bob; only thermometer watching loving rookies get salmonella. You can also check the drippings on the bird. Bird is done when it drips clear with no blood in the dripping juices. Don't be a hater.

28.) Swamp Fox - 02/11/2014

To quote Dparker: "You can call me names...Just don't call me late for supper."

This thread needs pictures. :wink

29.) bluecat - 02/11/2014

Triple sow cow

30.) Floyd - 02/11/2014

:laugh::laugh::laugh:

:beer: