I know they have a lot of add ons and thought that was one?

I need to get an egg and learn how to use it.

J

me too. I just started smoking about 6 months ago. Now id really love to try the egg.

I've 'helped' with smoking but never done it myself. i figure why not start with the best?

J

Egg cooking is fun! Hands down the best way to cook proteins.

I know they have a lot of add ons and thought that was one?

I've seen plenty of readers with one input, especially wireless ones, but I just want one that I can switch between inputs with 4 or so inputs.

You are looking for 4 inputs and a selecting display?

You are looking for 4 inputs and a selecting display?

Not even a selecting display, I can select with a rotary switch to keep the cost down.

We have glue melters that do what you want to do. On one display we can view ip to 34 temps. I guess I may have to look into seeing what I can do with this technology and see what it will take to convert to home use.

Thanks you have me thinking now.

225 'til they're done, rub before they hit the grill, pork marinade injection the night before. Not bad at all for my first rib cook.

So tell me if this is a stupid idea or not. I'd like a thermocouple reader with say 4 leads coming off a switch to go between temp leads so when running multiple items on the egg for smoking I can just flip a switch to see what the different temps are. Say a nice box with a flush mount 3 1/2 digit reader with a switch and say 4 output jacks for thermocouples.

Can't you just put more probes in the guru?

I know they have a lot of add ons and thought that was one?

I've seen plenty of readers with one input, especially wireless ones, but I just want one that I can switch between inputs with 4 or so inputs.

Stoker. Can have way more than 4 IIRC

I rub mine the day before and cook them for about 4 hours at 250. Sometimes depending on the amount of fat you may need to let them go a bit longer.

Hope you make your own rub and it doesn't include salt. Salting that far ahead will not help the texture.

As for the buttermilk, that is exactly the goal. You can make your own buttermilk by adding a tbsp of lemon juice to a cup of milk. Goal is to do the opposite of what salting too early does.

You should salt before you cook at least 15min but much more than that and you aren't helping the process. I'd rather salt right before hitting the smoker than hours before.

225 'til they're done, rub before they hit the grill, pork marinade injection the night before. Not bad at all for my first rib cook.

After I got the kamado injections pretty much died. Necessity for flavor and moisture no longer exists

Oh, and wipe the buttermilk off before rubbing. All meat pre-rub should be dry.

I rub mine the day before and cook them for about 4 hours at 250. Sometimes depending on the amount of fat you may need to let them go a bit longer.

Hope you make your own rub and it doesn't include salt. Salting that far ahead will not help the texture.

As for the buttermilk, that is exactly the goal. You can make your own buttermilk by adding a tbsp of lemon juice to a cup of milk. Goal is to do the opposite of what salting too early does.

You should salt before you cook at least 15min but much more than that and you aren't helping the process. I'd rather salt right before hitting the smoker than hours before.

I am going to try that Sean. Thanks. Maybe my ribs will taste even better!

I know they have a lot of add ons and thought that was one?

I've seen plenty of readers with one input, especially wireless ones, but I just want one that I can switch between inputs with 4 or so inputs.

Stoker. Can have way more than 4 IIRC

at least a few dozen

The guru can not.

I've debated making a switch box for the meat probe input on the guru but I'm not sure how well it will handle the switching with ramp control. I will probably see what I can dig up on the ole eBay to build one. I'm sure if I want one, someone else must as well.

Oh, and wipe the buttermilk off before rubbing. All meat pre-rub should be dry.

How long do you rub your meat for?

Oh, and wipe the buttermilk off before rubbing. All meat pre-rub should be dry.

How long do you rub your meat for?

Depends on if it is the easy one or the one after that.

After the buttermilk it seems much more tender, just tossed it on the egg.

Sean, a little over 30 min from nothing to a stable 215kip with two slabs of cold ribs on it.

88F with 71F dew point, yup its definitely summer

I always give the Egg a good hour to come to temp before I barbecue in it.

88F with 71F dew point, yup its definitely summer

Fuck this weather, for the past 2 weeks all that we have gotten was rain and 70F temps. It's almost June, I should be sweating my balls off.