Post your live HeaterMeter Cooks


 

Phillip P

TVWBB Fan
Pork butt on the WSM 22.5", air-burner prototype rev 4, threw in a Maverick ET-72 versus Thermoworks TX-1001X-OP with Bryan's latest coefficients. Had to notch out a opening for the Thermoworks. Second cook with nomex gaskets on.

Lump, pecan, apple, cherry.

http://heatermeter.dyndns.org:56789
 

Tom Kole

TVWBB Pro
Ultimate faith in HeaterMeter! Put an 8lb butt on the Big Green Egg this morning, lit the fuse, and left for work. I'm using my damper with a fan set to 40% max speed, and the food probes are 2x ET-72/73 stuck in different places on the same butt. Thermoworks for the pit probe. Let's hope nothing goes wrong before I get home in 12 hours.

http://home.capnbry.net:22675/luci/

EDIT: For fun I set the blower to "On at max only" at 1pm Eastern just to see how it would react with damper-only.
EDIT2: And turned it back off at 3:20pm. If I were home I'd go stir up the coals because it seems I've got ash starting to clog up the works in only a way the fan can fix. It then overshoots every time the fan turns on. Went back to normal operation.

Bryan, have you tried this upgrade?

fire grate upgrade

The stock one included with the BGE is a total POS and clogs often during long cooks.
 

Bryan Mayland

TVWBB Hall of Fame
Bryan, have you tried this upgrade fire grate upgrade The stock one included with the BGE is a total POS and clogs often during long cooks.
I have not, I still have the stock one which gets choked up after 8-12 hours. It looks to me like it goes too far in the other direction though because I can see a lot of charcoal falling through the grate there. Not all of my lump is ideally sized :(
 

Tom Kole

TVWBB Pro
I have not, I still have the stock one which gets choked up after 8-12 hours. It looks to me like it goes too far in the other direction though because I can see a lot of charcoal falling through the grate there. Not all of my lump is ideally sized :(

I use lump hardwood coal too an you are correct, the sizing is a little too big. There are solutions to that though. The first is to arrange your coals by hand so that the biggest chunks are at the bottom. That's pretty messy though. Another one I read about was a guy that bought 2 and oriented them 90 degrees to each other to create a crossed pattern that apparently worked quite well. Obviously, that is the expensive solution. I took another approach by cutting a few pieces of wire hanger (unpainted) and then weaved them across to create a smaller pattern. It works petty well and doesn't clog.
 

Steve_M

TVWBB Guru
I use lump hardwood coal too an you are correct, the sizing is a little too big. There are solutions to that though. The first is to arrange your coals by hand so that the biggest chunks are at the bottom. That's pretty messy though. Another one I read about was a guy that bought 2 and oriented them 90 degrees to each other to create a crossed pattern that apparently worked quite well. Obviously, that is the expensive solution. I took another approach by cutting a few pieces of wire hanger (unpainted) and then weaved them across to create a smaller pattern. It works petty well and doesn't clog.

Check out http://www.ebay.com/itm/271146025813
 

T. Stinnett

New member
Got a 4.5 pound Chuck Roast on for some shredded beef. http://24.159.18.78:8080/luci

UDS, Cowboy Lump, Hickory and Apple Chucks.

Cold day here, i've got about a 50+ degree difference from my analog turkey fryer thermometer vs the HeaterMeter 315 vs 250, normally they run pretty close.
May have to swap out the probes to the Maverick to verify something hasn't changed. Meat temps seem to be coming up real quick.
 

John Bostwick

TVWBB Wizard
Happy Thanksgiving

http://uds.servebeer.com

The Turkey is on(Turkey is on the lower rack and over a water filled pan to catch the drippings for gravy
HM stock settings
Blower 32cfm(30% max)
Ball valve about 50% open, Top outlet-weber top always open
 
Last edited:

Tom Kole

TVWBB Pro
Happy Thanksgiving

http://uds.servebeer.com

The Turkey is on(Turkey is on the lower rack and over a water filled pan to catch the drippings for gravy
HM stock settings
Blower 32cfm(30% max)
Ball valve about 50% open, Top outlet-weber top always open

John, have you ever smoked a stuffed turkey? Just wondering if it's even possible. I don't see why not, but I'd imagine that the stuffing might get too smokey.
 

John Bostwick

TVWBB Wizard
John, have you ever smoked a stuffed turkey? Just wondering if it's even possible. I don't see why not, but I'd imagine that the stuffing might get too smokey.

I would not recommend if doing a smoked Turkey, as the stuffing would take to long to get to the needed 165 degrees. Im just going to collect the drippings in the water pan and use that to flavor the stuffing and gravy.
 

Alan Erickson

TVWBB Fan
http://aberickson-blue.no-ip.org/

Turkey is on. You can see the temperature limit of the ET732 probe. Blew it out at around 650F. Having to use a food probe as pit probe.

This is an 18# spatchcocked turkey. Doing it on the Chargriller Kamado because I didn't think it would fit on the 18.5 WSM, but if I had to do it again I would try the WSM (I think it would fit). WSM gives better results IMO.
 

 

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