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Found 2 results

  1. I have been smoking for a while and have several grills, but I'm fairly new to Kamado Joe. I am including some photos of the difference in temperature between my dome thermometer and the Thermapro that I am using to monitor the grill. Is this difference normal? Which one is more likely to be correct? This is not the largest difference I've seen and it makes a big difference on how the meat will cook depending on which one is correct. The Thermapro probe is attached to the grill just in front of the meat.
  2. Monitoring Real Time Internal Food Temp In the Water Bath In the literature (and on the web) there is information on monitoring the internal food temperature in the sealed cooking bag while the product is in the water bath. It involves using an adhesive backed high density closed-cell vinyl foam tape material stuck on the closed cooking bag as a seal gasket for the temperature probe. In a cook today of a pork loin in a vacuum bag for dinner, I utilized this technique quite successfully. First we need to show the cook result - my son did the meal and the loin was cooked for about 3.5 hours at 150 degrees F bath temperature (as it was still partially frozen when seasoned and sealed in the bag). When the internal temperature was 147 F the meat removed and appearance finished under the oven broiler. The cooking liquid/marinate was served as a side sauce. The items used for the temperature monitoring were my Thermoworks Chef Alarm and the waterproof "needle probe" they sell for it. BTW, this same probe also fits their new Smoke thermometer system. Themoworks and other suppliers sell the foam used for sealing - but at a ridiculous high price for what might or might not be indicated to be or even in fact be "food grade" material - plus of course a shipping fee!. The Chef Alarm http://www.thermoworks.com/ChefAlarm The Pro Series Needle Probe http://www.thermoworks.com/TX-1002X-NP The Thermoworks Sealing Foam (3 ft for $39.00) http://www.thermoworks.com/THS-600-475 PolyScience Foam Tape (3 ft for $24.50) http://polyscienceculinary.com/collections/sous-vide-accessories/products/foam-tape After much research, I settled on using this vinyl foam home weatherstripping product in the gray color (not the black). It is a couple of bucks for a lifetime of sous vide (17 feet!). Check your usual big box home improvement stores. Purists might opt for the "food grade" approach, but based on my research of the materials used in this weatherstripping including the application to the temperature range of sous vide coupled with the fact that the only food contact is the probe passing through the foam, I decided it was acceptable to me to use in this application. My personal considered choice to do this using this particular product. You perform your own research and make your own informed decisions on both the technique and the products/materials used. I make no comment about any actual suitability of these materials for such an application. The usual other disclaimers apply. My approach is to not use the probe during the entirety of the extended cook. No need for it from the onset. I estimated when the meat would be nearing the desired final internal temperature and at about that time (~3 hrs) I removed the bag from the water and carefully dried it where I wanted the probe to go through at the place I wanted to measure the meat. In this cook, the 3 hr point turned out to be at an IT of around 140 (per the inserted probe). Taking a length of the foam sufficiently long to stick well, I firmly affixed it to the vacuum bag. Then, I carefully inserted the probe to the desired depth. Do not reverse the probe direction and make the first insertion count to avoid possible seal failure. The bag and probe is then carefully reintroduced into the bath and monitored for any obvious leakage. None was observed. Our cook proceeded for about another 1/2 hour. My theory is that using this approach of starting to take the internal measurement near the end of the cook cycle minimizes the potential for leakage (or any impacts if a small leak might arise) as the probe might be in play for 30 minutes to an hour - not for the duration of the whole extended cook. The bag remained sealed and did not as best we could tell out-gas nor draw in any air or water. As a matter of fact, when we cut the bag it still had evidence of some vacuum - recognizing that we used the 'moist setting' on the vacuum food sealer due to the liquid in the bag, thus we did not have the hardest vacuum the sealer could offer. For us this was a first time real cooking test of this approach to perform real time internal temperature monitoring and we will use this technique again. Finally, as noted, your mileage may vary in this approach! .
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