British BBQ Society Forums

Does anybody make a wireless thermometer with more than two probes?

I've got a maveric with two probes, which is fine, but I'm often smoking several different meats, for which I'd like more than the two probes.

Thanks, and happy new year.

ConorD, the bones in the ones I've been getting are indeed curved. I guess if I knew what I was doing I could identify what cut this is.

Thanks for the tips guys. I've read all your replies, and I'm going to do another couple of racks this weekend with these changes and see if I get a better end ...

Hi, and thanks for the reply.

Yes, they are "spare ribs" from Morrisons. About five inches tall, not full-sized ribs, which I am having trouble sourcing locally. When I ask for ribs, the local butchers just look at me blankly, then say "I think I've got something out back", then come back with ...

Hi all,

I've been smoking ribs since I bought a WSM just before the summer. Can't get enough of them. Here's my problem:

I have been using the 2-2-1 method at 225°F. I've managed to pretty much get the hang of the fuel, so I don't go above 230 and below 210 (there have been a lot of failures on ...

That's a good idea, Aris, thanks. I will try that.

Thanks for the replies, guys. It sounds like they are generally harder to get going.

I think I'll stick with my local lumpwood for the moment, as I know what to expect when using it.

Hi all,

I bought some heatbeads this weekend, and I had a real problem with them. I filled my starter-chimney to the top, balled up some newspaper and lit it underneath. It burned out, I put more under and watched it burn away. Fast forward half an hour, I've burned half a newspaper and the fire ...

Wow, that lamb looks great! My wife has been bugging me to do some Lamb, I might have to emulate your work.

Thanks for the head's up on http://www.adamperrylang.com/recipes There seems to be some great recipes there to try.

That looks like a great weave :) is it a single strip of bacon all of the way along ? I'm struggling to find good "weaving" bacon to make bigger fatties out of.

Thanks! :D

I bought some quite thinly sliced bacon, which allowed me to stretch it quite a bit. It seemed to work out well as it ...

Ha ha, cheers guys!

Well, I used 36 slices of bacon and half a kilo of pork mince. Wolphram Alpha reckons it's about 2379 Calories!

I cooked by internal temperature. I had the smoker at 225°F and cooked until the internal probe measured 165°. It took about three hours, I think.

It's going to take ...