1. A good, sharp chef's knife. Nothing fancy, I use a Dexter that I got for like $20 and have it resharpened. You can get a lot nicer, but you don't have to. The first kitchen I ever worked at (20 years ago) used knives almost exactly like this.
   
   
2. A good meat thermometer. I use this one which works similarly to a ThermaPen but without the ridiculous ~$90 cost.
   
   
3. A good cast iron skillet can be pretty versatile. Cast iron holds heat very well, which means that it's great for stuff like searing steaks.
   
   
4. Some cheap, non-stick frying pans. I recommend getting cheap ones because once the coating starts coming off (and it always does at some point, it seems) you're going to throw them away and get new ones. You can spend $300+ like I did once and get high-end stuff like All-Clad or whatever, but even if you're super careful and use only wood and silicone utensils to cook on it, it'll still start peeling its coating, and then All-Clad will say you used metal silverware on it and your warranty is invalid, blah blah blah, and that's more hassle than you need. Just get cheap ones.
   
   
5. Now THIS is where you can spend some legit money. A tri-ply, high quality frying pan without a non-stick coating. These are great for making pan sauces while you cook, etc. I made a chicken, garlic, and olive oil with a red wine vinegar based pan sauce with this pan (well, and some baking dishes) that was incredible. All-Clad is the industry standard but the Tramontina stuff is 1/2 the price or less and built to near the same level of quality.
   
   
6. A nice, enameled Dutch Oven, whether it be from Le Creuset or Tramontina, these are the best for stews, soups, chili...etc. Hold heat forever, well built, and easy to clean.
   
   
7. A good fish spatula, which I almost never use to cook fish. It's actually just the best shape for omelets, eggs, whatever. Flipping anything in a pan with a utensil like this is awesome.
   
   
8. A thick ceramic baking dish for making things like lasagna or casseroles or even just roasting meats/veggies.
   
   
9. Believe it or not, cookie sheets covered with heavy duty aluminum foil are how I do a lot of my oven roasting of small things, like diced veggies or potatoes. They work perfectly and being so large they're able to be spread out so they get roasted on all edges for a little extra flavor. Brussel sprouts & diced bacon in a cast iron skillet to start and then dump them onto this and blast them in the oven at 425 for 15-20 minutes and you'll have a great side dish.
   
   
10. No matter how careful you are, you're going to get something caked on or get a dish so dirty you think it's uncleanable. For that, I recommend Barkeeper's Friend which is an awesome powdered cleaner. Add a little water, use a paper towel and this stuff to make a paste, leave it in the pan for a few minutes, then rinse. I have yet to see this fail. Awesome stuff. Saved some pans.
    
    
    There are lots of other things I use daily:
    
    

• Good kitchen towels
  
• Heavy Duty Aluminum foil
  
• A good dish scrubber for cleanup
  
  etc.
  
  But the point I guess I'm making is that you can get lots of good, cheap stuff to start with.
  

If you have two, why don't you do one as a perfect standing rib roast and play with the second one?

I'll get to the playful ideas for the second hunk of meat later.


Part One - an instructional on making prime rib:

Keep in mind, for some of my less essential estimations, I'm totally guessing. Just use your brain.

My procedure was born from the standing rib roast episode of Good Eats. I couldn't find the whole episode for you online, but [here's a clip from it] (http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe/standing-rib-roast.html) in case you're interested.

Basically, the trick is to take your time with it. This method is foolproof if you're patient and if you give your meat a day to hang out in a salt and pepper rub-down, a couple hours to get to room temperature, and a chunk of time to roast in a very low oven.

Why a low oven if you can reach medium rare in less time with a hot oven? Because a low oven will help keep the whole mass of the meat at roughly the same temperature while it cooks. The thermal assault of a hot oven would decimate the roast's outer inches before beginning to cook the raw center. Look at [one] (http://www.heroacres.com/heroacres/PrimeRib.jpg) and [two] (http://literalminded.files.wordpress.com/2012/09/prime_rib.jpg).

As for special equipment, you'll need [something like this] (http://www.amazon.com/Taylor-1470-Digital-Cooking-Thermometer/dp/B00004XSC5/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1411674292&sr=1-1&keywords=digital+thermometer+probe). Don't rely on interrupting the cooking and sticking it every 20 minutes once it gets close. This isn't a horror movie. The less you stab it, the less blood, the better.

So here's how it'll go:

A day or two before your dinner (I prefer two), season the meat.

Rub the meat (giggity) with salt, pepper, and whatever else you want. I like garlic and mustard powder. Classic flavor combos exist for a reason. Wrap it in saran and toss it in the fridge to let that salty/savory crust develop. The seasoning needs to support the otherwise monotonous roast, so don't miss this opportunity as step 1 to getting an A+ crust on there.

When you wake up the day of your prime rib dinner, take it out of the fridge. Let the roast come to room temperature (about 2 hrs), rub it with a mix of non-extra-virgin olive oil and some good mustard. This'll help that crust we've been talking about.

Insert the meat thermometer at center-mass. Set the device to alert you at your desired temperature. Count on about degrees of carryover cooking once it's out of the oven. I set mine last time to 127 I think. Put it in your favorite ovenware, cover it with foil to aid even-heating, and put it in a cold oven. Set that oven to 200 degrees, or 250 if you're feeling pressed for time.

Once it beeps, let it sit on the counter. You'll notice there isn't much juice for gravy. That's cause being gentle kept the proteins intact and the juices inside. Fear not, gravy and Yorkshire Pudding lovers-- juices will flow soon. When you're an hour away from dinner, crank your oven to 500. Turn it on convection mode if you have it.

Once it's up to temp, stick the roast in and keep your eye on it. It helps if your window is clean, cause opening and closing will partially reset the searing process (you want to leave the inside at perfectly medium rare). Start checking after 5 minutes, then every 2. Once you get that golden-brown/brown, you're there. Pull it. Let it rest for another 15-20. Enjoy.

Part Two - playing with your meat:

Lots of cool ideas on this thread already. This will speak to some of that.

If you wanted to go the Korean bbq or Philly Cheesesteak route, a nice trick is to partially freeze the roast so that your knife can slice it thinly. It's a restaurant trick for carpaccio, but it's super-useful here. Then have fun on YouTube and Google, weigh the pro's and con's of all your options, and learn how to make the most kickass cheesesteak possible. Then tell me about it. Or don't. Not like I've told youanything about food.

The other obvious route is to make steaks. If you wanna make that a project, try dry-aging the roast in your fridge and cutting steaks out of that. I love dry-aging my own beef. If you have a beer fridge in the garage or basement like I do, it's a pretty damn easy task. Just put it on a non-reactive rack and let it sit in the open air.

I have no idea if it helps, but I generously sprinkle salt under the rack to make sure any excess moisture is being sucked out of the air instead of feeding mold.

It'll smell a little beefy and maybe a little funky, but that's fine. Trim the crusty edges and treat them like normal steaks. Be careful, cause their reduced water content (flavor dilution, as dry-aging aficionados know it) make them cook faster.

Have fun!

Buy a small one, at walmart, for like 30-40 bucks. Use it outside. More expensive fryers are mostly for aesthetics and in my experience dont fry any better. You might however like name brand stuff that has your favorite "Kitchen aid" logo that you would like to match to the rest of your kitchen. If this is you, then spend the extra money if you want. I personally just want bang for the buck, and i don't leave my fryer out on my counter as a showpiece or anything. Others might tell you im full of shit and their $80 or $150 dollar fryer is much better, which is fine but unless you plan on frying a ton of stuff, and you need a ton of room to fry large batches of stuff, a small reasonably priced fryer will do just fine if you maintain it well and keep it clean. Here are some examples:

• $30.00 (Farberware 2.5L / 4 stars on 93 reviews / 1 basket) http://www.walmart.com/ip/FARBERWARE-2.5L-Single-Deep-Fryer-Stainless-Steel/22866798
  
  
• $39.99 (Farberware 4.0L / 4.5 stars on 189 reviews / Dual Baskets) http://www.walmart.com/ip/FARBERWARE-4L-Dual-Deep-Fryer-Stainless-Steel/22866797
  
  Reason? Well, a small fryer lets you fry in small batches. Unless you have a large family and need to fry a ton of stuff, this is the way to go. Sure, you might have larger temperature changes due to the size ( when you drop food in it drops the temp sometimes complicating or even ruining your cooking ) but the small size lets you change the oil easier, clean it easier, and store it easier.
  
  Because lets face it, hopefully your not planning on eating a TON of fried food. Sometimes making some cheese sticks, jalapenos, mushrooms, french fries, wings, etc is great, but it shouldn't be a majority of your eating experience. Unless you don't care about personal health.
  
  ProTip: use it outside. Reasoning: Your house will smell like a french fry. Plus, grease flies out of the fryer and gets on everything, and it will get on everything in your house. The stench will permeate your couch, carpets, clothes, and more. You will leave home to go to work, run errands, etc... and you'll come home to that nice, greasy egg roll smell as you open the front door.
  
  Its not pleasant. I learned this, and started frying outside. I also got a small fryer that had great reviews and wasn't super expensive. The parts, except the heating element, are all dishwasher safe. Also you will save money by not buying, or buying INTO, the whole sealed fryer with carbon filter blah blah blah. If you plan on keeping a fryer that features that indoors, it'll still smell. You still have to open the fryer at some point while cooking, which again, makes your house smell. And I HATE that smell in my home. Ive had a $120 dollar fryer and it performed just like my $30 dollar model, just looked super snazzy which i don't give a flying f** about since its not a counter-top item that gets daily use in my household.
  
  My .02 anyways. I hate the house smelling like a french fry, and a small fryer is easy to store in your garage, easy to clean and operate. Plus i have a small 2 year old daughter and since i only use it outside on the porch, shes never around it which minimizes any injuries ( that could be catastrophic... grease burns / fires are serious biz )
  
  At the end of the day, a fryer is a simple device. Heating Element, temp knobs, bucket for grease, and a basket with a lid. There are more expensive options, but your paying for brand name, looks, and you might want to drop 75-100 bucks for one that has a digital readout that can* be more accurate.
  
  I myself have a digital thermometer in my kitchen i use for steaks and such ( any good cook should have one imho ) but it also helps me verify temp. With that said, i have i think the $30 dollar model i posted and its temp control is spot on. If you do want a digital one, i personally would just get a non digital one, then invest in a thermometer since you can use it for SO many things, including your new deep fryer. I also have a "laser thermometer" that works as well and can be used again for many many things in your home.
  
  
• $16.98 (Nubee Handheld Digital Laser Thermometer) http://www.amazon.com/Nubee-Temperature-Non-contact-Infrared-Thermometer/dp/B00CVHIJDK/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1418956988&sr=1-1&keywords=nubee+thermometer+gun
  
  
• $14.46 (Comark Digital Handheld Pocket Thermometer)
  http://www.amazon.com/Comark-Instrument-Digital-Thermometer-Accuracy/dp/B001U59MDA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1418957150&sr=1-1&keywords=comark+PDT300
  
  I have both styles of thermometers, and i use my pen style a lot ( its like the bottom one, but mine is white and i got it at a local grocery store for about 10 bucks... has a hold button but is pretty much the same deal )
  
  Hope I helped you. Good luck and be safe!

Sorry for the delayed response, busy week. It is funny you mention filtering your water. When I first got my fish I was buying gallons of distilled water from the grocery store and I live in Washington which has some of the best tap water in the world.

Ok so here we go:

• It sounds like you have excellent tap water. Use it with some Prime and you will be all set. No need to get different water.
  
  
• Absolutely get a non-tank thermometer. This is essential. I literally keep a 6$ standard meat thermometer sitting on my sink windowsill just for this very reason. You do not need anything fancy. Mine is like this one: https://www.amazon.com/Anpro-DT-10-Instant-Digital-Thermometer/dp/B01HV5AL9G/ref=sr_1_3?ie=UTF8&qid=1487866346&sr=8-3&keywords=meat+thermometer ($8). This is essential in my opinion as temperature fluctuations are extremely stressful. Try to get it within 2 degrees and error on the side of warmer as the water will cool naturally as you transport it.
  
  When you ready to spend a bit more $$$ I highly suggest a Python water changer (https://www.amazon.com/25-Foot-Python-Aquarium-Maintenance/dp/B000255NXC/ref=sr_1_1?ie=UTF8&qid=1487866713&sr=8-1&keywords=python+water+changer). It connects to a sink faucet and uses your water pressure to syphon the tank super easily and makes it so you can refill straight from your sink tap (no carrying water anywhere). A note: when applying seachem prime to your new water when using a changer, you can just dump the dose of prime right into your tank and fill it with the tap water as Prime acts almost instantly. For good measure I generally turn my filter off for a few minutes just to avoid chlorine potentially getting in the filter somehow.
  
  
• Catfish...are a bit tricky. You need to very careful about which kind you get. Please heed my advice as I just returned one to the fish store to be adopted out because it almost trippled in size in 2 months.
  
• Do not, under any circumstances, get any type of Plecostomus. here are some pictures: (https://www.google.com/search?q=plecostomus&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiXq6L_0KbSAhVG4mMKHaq1A2IQ_AUICCgB&biw=1566&bih=909) Even the smaller types of Plecos should be kept in much much larger tanks. Not only will a small tank dwarf their growth which is very bad for fish, but they are extremely fast and violent with their movements. They will literally scare the crap out of your Betta sometimes. Not to mention, they are some of the crazyiest waste producers in fresh water aquariums. Since you mention "bottom feeders" Im assuming you arent really trying to replace whatever is on the bottom of your tank with more fish poo :). As I mentioned I just took one back to the pet store to be adopted out because he was so powerful and had no business in a small tank.
  
  
• DO consider getting either Corydoras Julii (http://www.seriouslyfish.com/species/corydoras-julii/) or Otocinclius (http://www.aquariumcarebasics.com/freshwater-aquarium-fish/otocinclus-catfish/). I have both and they are super cute. They are also some of the best algae eaters in the game. If you are going to get some, make sure you have algae "tabs" (the food) to supplement because your tank may not have enough algae in it for them to live off of and they need more food anyway.
  
  (NOTE ON CATFISH: They are naturally schoaling fish. This means they like to be kept in groups and if they are not they will not really know how to act properly and won't be "happy". Both the Corydoras Julii and the Otocinclus will stay very small throughout their life. I would say 3 bare minimum with 4 or 5 being better if you have the space.)
  
  
• If you want "Bottom Feeders" as in workers that will "clean up" the tank I HIGHLY suggest Amano Shrimp or Nerite Snails. The snails can be a bit messy with their waste and if you get a female they like to lay tiny white eggs on stuff, but they are some of the most efficient tank cleaners in the game. Amano Shrimp are amazing and are really fun to watch. I once had a neon die and only knew because they shrimp were all bunched up in a corner going ham on its carcass -,-. Nerite snails are dirt cheap if you can find them and my local fish store sell Amano Shrimp for about $4 a pop. 3 - 5 shrimp or 3 snails would be great in a 10 gallon and they don't bother the Betta at all.
  
  
• As far as how many fish you can keep in the tank (Called Bioload), This is really more dependent on how strong your filter is and how often you want to have to clean the tank. Without live plants in the tank (this is a whole other beast) More fish = more ammonia and if the Bacteria can't handle the ammonia load they will not be able to convert everything to Nitrates. For the record, live plants create an incredible buffer for mistakes in your system. They naturally process some ammonia and they love nitrogen (nitrates). I would highly recommend looking into some easy-to-care-for low maintenance live plants when you are settled in. In my little 5g with a Tetra Whisper 10 (Pretty weak filter) at one point I had 7 tetras, 2 snails, a betta, and a plocstomus. It was very crowded, but keeping up with water changes and whatnot everyone seemed ok. Tetras are generally happier in larger schools, like 10 minimum with it being suggested to keep an odd number (I don't know why). For the time being, since you are trying to get the tank cycled and get the fish happy, don't add anymore.
  
  Finally in regards to bioload, wait to add any more fish period until you can tell that the tank has been cycled. This will simply make it easier to keep a more controlled environment and keep the stress levels down.
  
  
• Hopefully this statement will help relieve a lot of stress on your jouney: Fish, like people, have many different temperaments and one betta can spend its entire life acting completely different than the betta in a tank next to it. Some fish are just down-right lazy, and some like to eat their tails :).
  
  Further, since you are cycling the tank right now, that inevitably creates stress for your fish. Even the slightest ammonia or nitrite spike is not fun for them. Until your tank is fully cycled, he is going to be grumpy and may spend a lot of time acting differently than you did when you first got him. Once the tank is cycled then I would be more aware of monitoring his behavior.
  
  My older betta spends the ENTIRE DAY either sleeping on his plant leaves, hiding behind his filter, sitting on the thermometer or sitting in a pineapple. He is such a lazy jerk. This is also the fish that lived through like 6 months of pure neglect as I had no idea what I was doing when I got him. He was sitting in unchanged water for months at a time :( and is the whole reason I undertook trying to get better at this.
  
  
• As far as baffling your filter, is the flow adjustable? I'd love to see a GIF or a picture of how strong the current is. You have to maintain a delicate balance between too much current and maintaining enough surface agitation that there is sufficient gas exchange (how your fish get oxygen). My favorite way to slow down filter flow is to get some Polyfill (the stuff you put in pillows, sold at craft stores for DIRT cheap) and just stuff some down into the filter. Polyfill is also an awesome filter media as it has a lot of potential for bacteria to latch onto it.
  
  TL:DR - Yes, just let him rest :). Keep up on the water changes, and buy a thermometer as soon as possible. When the tank is stable, get 5 more tetras and 3-4 Corydora Julii or Otocinclius Catfish and a couple shrimp :).

Basically gonna echo most of the answers already posted, but just to pile on:

• 8" chef's knife. 10" is longer than may be comfortable and 12" is longer than necessary, but 7" may start to feel a little short if she's ever slicing large melon or squash. I'm a casual knife nerd and I have knives by Wusthof, Victorinox, Shun and Mac. My favorite.
  
  
• This Dutch oven. Enameled and cast iron just like the Le Creuset that a few other comments have mentioned, but much, much cheaper. I own two and they're both great. I also have the non-enameled version for baking bread, but I don't recommend it for general use unless you're a Boy Scout. Here's an entertaingly-written blog post comparing the Lodge vs. Le Creuset in a short rib cookoff.
  
  
• This cutting board and this cutting board conditioner. The importance of an easy and pleasant to use prep surface can't be overstated. I'm listing this third on purpose; this is one of the most important things your kitchen can have. A recipe that calls for a lot of chopping is no fun when you're fighting for counter space to do the chopping, or doing it on a shitty plastic board.
  
  
• A cheap scale and a cheap thermometer. Seriously, these are as important as the cutting board.
  
  
• Just gonna crib this one right off /u/Pobe420 and say cheapo 8–10" (I recommend 10–12" but that's my preference) nonstick skillet. One note I'd add is that pans with oven-safe handles are a bit more dual-purpose than pans with plastic or rubberized handles. You can't finish a pork chop in the oven in a skillet with a rubberized handle. But one could say you shouldn't be cooking a pork chop on a nonstick pan to begin with. The important thing is to keep this one cheap: you're going to be replacing it every couple of years, there's no getting around that. For my money $30 or less, and $30 is pretty expensive for these things.
  
  
  

• Cookbooks
  

  Nothing inspires cooking like a good cookbook collection. The great news about cookbooks is that they're often bought as gifts or souvenirs and they make their way onto the used market cheap and in great condition. Here are my suggestions for a great starter shelf:
  
  

1. The Food Lab by J. Kenji López-Alt. I kind of hate that this is my number one recommendation, but I don't know your wife and I do know J. Kenji López-Alt. This one is brand new so you're unlikely to find it used and cheap, but as a catch-all recommendation it has to take first place. Moving on to the cheap stuff:
   
   
2. Regional French Cooking by Paul Bocuse. This is possibly the friendliest authoritative book on French food out there, and a hell of a lot easier to just dive into than Julia Child (Julia is the expert, and her book is an encyclopedia). Bocuse is the undisputed king of nouvelle cuisine and people like Eric Ripert and Anthony Bourdain (so maybe a generation ahead of you and I) came from him. Paul Bocuse is French food as we know it, and yet this book—an approachable, coffee-table sized thing—still has a recipe for fucking mac and cheese. It's outstanding.
   
   
3. Theory & Practice / The New James Beard by James Beard. These will completely cover your entire library of American cooking. Nothing else needed until you get region-specific. When you do, go for something like this.
   
   
4. Essentials of Classic Italian Cooking by Marcella Hazan. When she died, the NYT ran a second obituary that was just her recipe for bolognese.
   
   
5. Christ, top five. Who gets 5th? I'm going with From Curries To Kebabs by Madhur Jaffrey. Don't get bamboozled into buying "Madhur Jaffrey's Curry Bible" which is the same book, repackaged and priced higher. You want the one with the hot pink dust jacket, it's unmistakeable. This is one of those end-all books that you could cook out of for the rest of your life. It covers almost every diet and almost every country that Beard and Bocuse don't.
   
   
6. Honorable mentions: Here come the downvotes. Pok Pok by Andy Ricker. If you're American and you want to cook Thai, this is the one. Ten Speed Press can go home now. The Book of Jewish Food by Claudia Rosen (so close to making the list). I shouldn't need to say much about this; it's the book of diasporic Jewish food, which means it covers a lot of time and almost every possible country. It's a no-brainer. Thai Food by David Thompson (a perfect oral history of Thai food for English speakers, only it doesn't include Pok Pok's precise measurements, which in practice I've found important). Flour Water Salt Yeast by Ken Forkish. Not for someone who just wants to become a baker, this book is for someone who wants to make Ken Forkish's bread. And for a casual bread baker I can't imagine a better introduction. Pleasures of the Vietnamese Table by Mai Pham. Andrea Nguyen is out there and Andrea Nguyen is awesome, but I really like Mai Pham's book. It's accessible, reliable and regional. You don't get the dissertation-level breakdown on the origins of chicken pho that you get from Andrea, but the recipe's there, among many others, and it's fucking outstanding. Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. This vegan cookbook is dope as hell and will really expand your imagination when it comes to vegetables. This could actually have been number five.

Since I have a set meal plan, I cook most of my food on Sunday evenings to eat for lunch and dinner throughout the week. I usually bake four chicken breasts at a time. Been doing it a while now, and I've gotten really, really good at it.

Here's how you do it:

• Take a rectangular glass, or "Pyrex", baking dish and lightly drizzle olive oil into the dish. You can use lower-calorie cooking sprays, but I like to keep things full-calorie, unprocessed and all-natural. Plus, olive oil will add lots of flavor and it is good for your heart.
  
  
• Place four boneless/skinless chicken breasts into the dish, and slide them around a little bit upon placing them into the dish to make sure there is good oil coverage to prevent sticking/burning.
  
  
• Salt and pepper to taste. I highly recommend using Kosher salt. It will stick better, it is easier to apply, and the crystals are larger so you can visually gauge how much salt you are applying. Also, grow the fuck up and use real, fresh-cracked black pepper. Your taste buds will thank you.
  
  
• From here you can add flavor using herbs and spices. I switch it up depending on my mood, but my go-to herb/spice blend includes oregano, marjoram, basil, thyme, cayenne pepper and paprika. You can add even more flavor by using onion powder, garlic powder, lemon pepper, etc. The choice is yours. I've even used some masala spice blends for a more Middle-Eastern flavor profile. The point is you are adding flavor without adding calories when you use herbs and spices instead of breading, cheese, etc.
  
  
• Optional Step: Drizzle olive oil on the chicken breasts after you have salted, peppered, and seasoned it to your liking. I find this adds even more flavor and gives the final product a more satisfying, non-dry texture when the chicken is done. However, we are trying to cut calories, so do what you like.
  
  
• THIS IS THE MOST IMPORTANT STEP FOR COOKING JUICY, SATISFYING CHICKEN BREASTS --> Buy your goddamned self a thermometer. Said thermometer should have a digital read-out with in-oven probe so that you can monitor the internal temperature of the chicken while it's cooking.
  
  
• NOTE: Everyone who has my baked chicken always asks the same questions: "Where'd you buy the chicken? Is it gourmet? How did you marinate it? It's so juicy, are you sure it's not undercooked?" I'm 28, and I'm convinced that the old-wives tales and paranoia about disease-laden meat from the 60's and 70's has created a generation of parents who were so worried about getting sick that they were willing to forgo the natural juiciness and tender texture of chicken for assurance that they had cooked the chicken enough to not get sick. Well I'm sick of it. By a thermometer. End of dry chicken forever.
  
  
• Pre-heat oven to 425 and bake the four breasts (@ dead center of your oven) for about 22-27 minutes, or until an internal temperature of 165-170° F (remember, ovens vary. the thermometer takes out all of the guesswork). Also, make sure your thermometer probe is inserted into the largest breast at its thickets point, and don't let the tip of the probe be pushed in so far that it touches the bottom of the baking dish (you will get false readings).
  
  
• Next, when the chicken is DONE (see note #3 below), take it out of the oven, place it on a heat-safe surface, and cover with heavy-duty tin foil for at least 10 minutes. This step is important. It allows the juices that were pushed out of the breast muscle fiber during the cooking process to be re-absorbed into the meat. If you're a paranoid individual who needs their chicken to hit a minimum internal temperature of 180°F because the USDA tells you, do not worry. During the resting phase of the chicken, the residual heat in the dish and external flesh of the chicken breast will continue to "cook" the chicken, allowing it to coast up to about 180°F. Go ahead, try me. Temp the chicken through the tin foil right after you pull the chicken. I dare you.
  
  Additional Notes:
  
  

1. Acidic marinades will dry out your chicken. I don't like them, but if you must, don't marinate for too long (maybe 30 minutes to an hour . . . use good judgement).
   
   
2. Brining your chicken prior to cooking will increase flavor and juiciness.
   
   
3. Remember, time is not your master, you are time's master. Clocks, pendulums, hourglasses and the like have no place telling you when to eat your chicken. That's your thermometer's job. My favorite culinary saying is "It's done when it's done".
   
   
   TL;DR -- Buy one of THESE. You're welcome.
   
   
   Edit: Formatting
   

Some gift ideas that have gone over well in the past:

• Standing flashlight - great for a DIYer
  
• Turkish Towel - I use it heavily when traveling. It's a plane wrap, a picnic blanket, a quick coverup, seriously worth packing.
  
• An amazing spatula. I love it. Great for any cooks or bakers.
  
• If you have an older female relative who likes kitchen stuff, go to Walmart and grab some stuff from the Pioneer Woman. It's cute, it's functional and my mother-in-law loves the stuff. Ree annoys me but she makes it easy to Christmas shop.
  
• Teen girls can be tricky. Buy a pair or two of BaubleBar (or BaubleBar for Target) earrings, buy this earring case and now you have a 2 for 1.
  
• You should buy some Yak sticks for your dog. Costco also has some great Nylabone and Kong gift packs.
  
• Every adult male I know loves this temperature gun.
  
• Every newlywed lady I know wants the Chrissy Teigen cookbooks.
  
• This throw is the softest thing ever. I have 3.
  
• Cute couple's gift (also works for a family member who is bringing someone to Christmas who you feel obligated to gift to but you know little about them): Picnic blanket. You can even add a basket and fill it with wine or cocoa and cookies. Or just gift them a gift card to a cozy restaurant.
  
• This Calvin and Hobbes collection is the best gift I received last year. And it's cheaper than it used to be.
  
  Also, here's my link to a review on here of Etsy/ArtfullyWalls/Society6 artists in case you want to shop for yourself/others with the upcoming sales.

Almost every episode of Good Eats

Watch them all, even the ones that deal with non paleo foods because the techniques are all solid. There are three basic cooking methods you need to worry about. On the stove, in the oven and in the microwave.


For the stove, all you need is a good cast iron skillet, but I recommend having a teflon pan as well. The iron will cook everything you can imagine. I like having the teflon for eggs mainly, iron will do eggs as well, but it can take some practice getting the temperature and lubrication levels correct. Teflon is much more forgiving. I have not used any of the newer nonstick pans so I cannot comment on those.

For the oven, get a aluminum half sheet pan and a oven safe cooling rack. Also get some sort of glass dish or casserole. Always wrap your sheet pan in aluminum foil, or line it with parchment paper when you cook with it. Makes clean up so much easier. Always grease your casserole dish. Baking, roasting, broiling are all pretty simple. Follow the recipes, and keep your eye on it. Get a probe thermometer and it'll tell you when your meat is cooked to your desired doneness.

For the microwave, all you need is a microwave safe plate, plastic wrap and some parchment paper. You can steam so many vegetables just using the microwave, it's ridiculously easy.

I hope this helps out, feel free to PM any questions. Don't forget a good sharp knife too. I still can't stress enough to just watch all the Good Eats episodes, they really have a lot of good techniques and explain the science behind it all. And if you ever want and/or get to cheat, there are some pretty awesome cheats there too.

EDIT: Forget to add this It is a great article on some really cheap tools you should pick up.

> What kind of spices go with what? Right now, I'm just putting some salt, MSG, soy sauce, garlic powder, and red pepper flakes into most all meats I make because I really enjoy it. I'd like to know what else is good and for what purposes. Also I'm really sad that I haven't been able to use my cinnamon.

http://www.spicesinc.com/p-510-what-spices-go-with-what-meat.aspx

>Why does my chicken get sticky when I cover the skillet while it's frying? It's great and all, but I just want to know why and whether or not I can apply the same principle to other meats.

Not sure what you mean, generally what happens when you put a lid on is that your chicken starts steaming and frying at the same time. The excess moisture in the air would make the chicken skin go soft. Perhaps that is the 'sticky' you are talking about? I will often put the lid on something that isn't cooking well in the pan and needs heat from all sides. It is fairly rare I will ever put the lid on frying meat. I will usually put the lid on sauces to stop them evaporating more water and thickening.

>Right now I'm limited to ground beef and chicken breasts for meats. I was wondering if anyone could recommend some cheap/quick recipes using those that I could steal to diversify my cooking.

Steak is easy, sausages are easy, fish fillets are easy, cubed chuck for stews/curry/casserole is easy, slow cooker recipes are generally really easy (foolproof) and come with excellent results. Just google recipes, if the picture looks delicious then read the recipe steps and if you think you can do it then give it a go. Cooking is fairly forgiving of mistakes so don't be afraid to try.

>Also, does anyone have any good guides to dealing with dough? I've been meaning to experiment and have fun with dough (noodles, breads, pastries?).

I don't like making dough so I'll let someone else field this one.

>And a guide for pork. My better-cook-than-I-am friend keeps telling me I'll literally die if I don't cook pork right, but he's a pansy, and I like pork.

Pork is fine. Get yourself an instant read thermometer and use that to avoid over and under cooking meats. After a while you'll just be able to tell it is cooked by poking the meat with your finger. Use the thermometer until then.

http://www.amazon.com/Fastest-Accurate-Water-Resistant-High-Performance-Thermometer/dp/B00GRFHXVQ/ref=zg_bs_289809_4

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index

>Is there a way I can use potatoes in my frying pan adventures? From all that I've read, people seem to want to boil them before using them for anything.

Generally a good idea to bake/boil/parboil before frying. There are some dishes you don't need to do this like a potato latke. They are easy and yummy. Look up recipes on google.

Reposting my comment from the last time this came up:

I'll second the recommendation for starting out with a Weber Kettle 22" for a first smoker if you're looking to get started smoking. It's the most versatile outdoor cooker you'll find for a reasonable price and it won't fall apart on you even if you abuse it, unlike others. Also, parts and accessories are far, FAR easier to find for it than any other cooker.

You can fit a full brisket or a full rack of ribs (or two) on it as long as you're careful and you rotate at least once during cooking. It has enough space to feed family and friends. You'll only need a larger smoker if you're regularly cooking for large groups of people (10 or more).

Pellet smokers are very convenient, but they aren't as versatile as charcoal smokers/grills. Maintaining high temps for searing, for example, can be difficult to impossible, depending on the unit. And with an automatic temperature controller, charcoal smoking can be made pretty darned hassle-free as they (if set up and used correctly) can virtually eliminate the need to adjust your vents.

If you maintain a low temperature like 225, you can get 6-8 hours out of the initial load of coal you place in the unit at the start of cooking. To give you an idea of the difference: this amounts to about a 1/4 to 1/3 of a large bag of Kingsford blue on my 22" Kettle.

Here's the exact setup I would suggest for starting out for your first few years of learning this craft:

Weber 22 inch Original Kettle - $99

Hinged, Heavy-Duty Cooking Grate (Hinges are crucial for adding charcoal in the middle of a cook and this will last quite a bit longer than the grate that comes with the vanilla Original) - $20

Slow 'N Sear smoking kit (Not 100% necessary but does make the heat way less direct, which is a very good thing when smoking)) - $90

IQ110 Automatic Temperature Regulator (Also not 100% necessary, but almost eliminates the need to tend your vents when smoking) - $140

Thermoworks Smoke (do NOT cheap out on your thermometer! Get something cheaper and you will just wind up constantly replacing probes due to them reporting false temps. You have been warned!) - $100

With this setup, you can turn out BBQ every bit as good as you can on anything short of a full-on log-burning offset smoker with just a little bit of practice, and you won't have to "baby" it. You just dump more charcoal in every 7-9 hours (depending on desired temps, wind, and leakage).

And if you decide to go with a WSM or other charcoal smoker down the road, the temperature regulator can be moved over and will work just as well with it.

Even though I have had a number of dedicated smokers, I find myself still using my Kettle quite a bit when I'm just cooking for myself, my immediate family, and/or one or two friends. It's just more efficient and less of a hassle.

For smoking, generally, my suggestion would be to either start in on your rib technique; maybe split two racks of ribs in half for a total of four pieces and experiment with leaving each one on for a different amount of time to see where you fall on the tenderness=done spectrum. I like mine so tender they almost fall off the bone, but can still hold up to a knife when slicing them. Others prefer them less tender; almost like biting into a steak. To each their own.

Or you can move on to your hot and fast technique with some chicken quarters (which are more forgiving and tastier when smoked than breasts). I generally recommend 300-325 for 1.5-2 hours. Since most folks' palates are so used to the flavor of chicken and it's a relatively mild meat, this is where you can really get a taste for the differences between woods. Always, always err on the side of adding less wood than you would think. 1-2oz on a charcoal smoker is plenty.

Save brisket for when you've got everything dialed in. It can be the most difficult to get right and has gotten to be one of the more expensive pieces of meat to smoke. Even where it's cheap you're usually looking at $40-50 per full (prime) brisket at the lowest.

The most useful thing to get a feel for is how to stabilize the temp of your smoker; make small changes to the position of your vents each time and have the patience to actually give it time for those adjustments to have an effect. Get a feel for what to do when you get a temperature spike from too much charcoal lighting off at once, for example. Will closing off the bottom vents be enough or do you need to choke it off with the top vent, as well (avoid if possible but use if necessary)? Stuff like that.

As always, a good set of temperature probes and thermometers is invaluable here!

Butterball.com has tons of info on turkeys. Get a probe thermometer with an alarm, put the probe between thigh and breast and set to 170F. I dry the turkey with paper towels and coat with melted butter and Adobo, if you can't find Adobo, kosher salt will do. I don't measure, but don't go too heavy on the salt. Get a silicone roasting rack too which lifts the turkey above the liquids in the pan. Add celery, onion and carrots chopped up to the bottom and add some chicken broth. Put the turkey breast down, this allows juices to go thru the breast and juice it up. Brining is a pain and unnecessary to me, I've done it and don't get any big difference. Be sure to have the turkey rest or all the juice will come out , you cover with foil on the counter and make the gravy will waiting.

You don't stuff the bird because you have to overcook the turkey to cook the stuffing. Dressing on the side is just as good. If you can't find premade stuffing bread, just bake some stale bread till it is dried, online you can find details. I use a wok, but a good skillet will do. I weigh some ingredients, because what is a large onion? I use bouillon, but you can use broth.

A saucier pan has rounded corners for easier mixing, but a regular sauce pan is okay. You can use only poultry drippings if you have more. You strain the pan dripping and then reduce by half for better flavor. You should get a fat separator cup to get rid of the fat.

I've made a lot of turkeys and tried many things and this is my way of getting a great turkey. As to looks, I don't care what a turkey looks like when done, I am going to eat it, not have a photo session with it!!! LOL! As for carving, any good knife will work for the breast and a boning knife is great for the legs and thighs. Wings you eat off the bone.

~<DRESSING - GOOD OLD COUNTRY-BASIC >~

1-12oz bag-6C herbed dry stuffing bread.........4 oz crushed Ritz crackers.......6 oz bulk breakfast sausage.......8 oz ground pork......4 large stalks celery, chopped......1 large onion-212g, chopped......1 1/2 cup chicken bouillon......1/2 cup water.......1 tsp salt.......1/2 tsp freshly ground black pepper.......1 1/2 Tbsp dried sage or 6g fresh........1 1/2 Tbsp dried parsley or 6g fresh......1 Tbsp poultry seasoning.......2 eggs, beaten......1 stick-8 Tbsp butter........2 large loaf pans

Preheat oven to 350 degrees F.

PREPARE INGREDIENTS - Put everything in separate bowls:

Chop celery.

Weigh out onion and chop.

Grind crackers.

Put herbed bread in 12 qt container along with ground crackers.

Beat eggs and add to bread mixture, stir.

Grind parsley and sage.

Put parsley and sage into small bowl, add poultry seasoning, salt and pepper, mix.

Saute sausage and pork in large wok.

Add browned meat to container and mix.

Add butter to wok and when it melts add celery and onion with sage, poultry seasoning, salt and pepper mixture..

Sauté until transparent, 5 to 10 minutes. Pour over bread mixture and stir.

Add bouillon slowly to bread mixture, stir.

If needed add water.

Pour stuffing into a greased pans. Bake at 350 for 25 minutes or until thermometer reads 165F.

https://www.amazon.ca/Polder-362-90-Digital-Oven-Thermometer/dp/B0000CF5MT

https://www.amazon.ca/Sundlight-Silicone-Roasting-Microwave-Bakeware/dp/B07VC3FXYG

​

~~~~~< GRAVY - POULTRY >~~~~~

3 Tbsp butter.....1/4 tsp sage.....1/4 tsp sage.....3 tsp flour.......1 cup poultry broth or bouillon.......1/2 cup saved poultry drippings(opt)..............Salt and Pepper to taste........2 tsp wine or 2 tsp cup cider and 1/4 tsp cider vinegar or 1/4 tsp lemon juice

Set heat to 3 and in saucier pan melt butter, add spices.

Keep cooking butter till it is popping, you want water to boil off about 5 minutes.

Slowly add flour. Cook until brown, 10-20 minutes.

Add wine or cider mixture, stir.

Add poultry drippings and stir.

Add stock a little at a time till you get the right consistency. Should stick to bottom of spoon.

https://www.amazon.ca/OXO-Good-Grips-Fat-Separator/dp/B0002YTGIQ

Theres a guide on the sidebar to the right that should cover most of the basic care requirements. It will take him some time to get used to his new environment, so its ok if he seems extra skittish for a while and uninterested in food, just keep handling to a minimum for now. They can be very timid when they are still young too. They use their tail as a fat reserve and can go a while not eating. Generally a nice plump tail is a sign of good health and they will spend most of the day sleeping anyway.

Tiles are great flooring, safe and easy to clean. You dont need a thermometer stuck to the side of the tank as the floor temperature is more important than the air temperature. The floor temp needs to be around 90 F on one side and about 75-80 on the cooler side so they can regulate their body temp if the get too warm. Above 95 is too much. They need the 90 to be able to digest their food so it is important. Grab a cheap infared one like this to check your temps with. They are super cheap, more accurate than the pet store ones, and you can spot check temps around your tank instantly. It will make your life much easier.

A 10 gallon tank is ok for now, but a 20 gallon long will suit him much better as they can be pretty active at night and will appreciate the extra floor space to explore. It also helps in achieving a heat gradient which is hard to do with something as small as a 10 gallon.

Typically the best way to heat the tank is a heating pad under the tank controlled by a thermostat to keep it at a steady temp. The heat mat should cover about 1/3 the floor of the tank. This setup is usually simpler and cheaper than lights that the stores will try to sell, more reliable temperatures too. Heating lamps arent really necessary because they are not basking animals and prefer to hide all day then come out on the warm rocks at night, but they are ok to help give hem a day/night cycle if the room is dark and you can use a regular light bulb if its cold where you live to raise the temps just a little.

What are you feeding them? You did make sure to grab the proper calciumand multivitamins right?

I usually split my briskets between the point and the flat.

You dont have to do that. However I always put the temp prob in the smallest cut of meat. When its done move the probe to the next largest.

Fat melts at a specific temperature. I get cooking steaks to a feel however unless you cook the same size and cut regularly getting it right isn’t going to happen.

I was a line cook for years. Cooking to feel is easy when you make 30 steaks a day. Really hard when you cook a few briskets a month. And if you are wrong, getting a brisket back to temp is a bitch.

Tp20 is a cheap remote probe available on amazon.
https://www.amazon.com/dp/B01GE77QT0/ref=cm_sw_r_cp_api_theeAbZ6JXVWA

but almost any will do fine. Having multiples could help a lot. Alternatively if you are confident in your built in smoker thermometer you could use the second grill temp probe in another piece of meat.

As for trimming or separating aaron franklin from Austin, TX, an award winning bbqer, has shared quite a few of his processes on youtube and at bbq university. The audience in the second video is made up of bbq restaurant owners and competitive bbqers looking to up their game. Im sure there are a few hobbiest in the bunch but not a lot at the price of it.


Trimming
https://youtu.be/VmTzdMHu5KU

Brisket Camp 2015
https://youtu.be/yaMgt1Altys

Best of luck! Im sure it will turn out great!

Charcoal grilling is great! The only additional purchase I would make is for a chimney starter, if you haven't already. Weber makes a great one that will last you a while and is like $15. You can use newspapers, balled up paper towels, or the little chimney lighter cubes to start the chimney, whichever is easiest for you. I like the cubes, they're very consistent and easy.

This article from Serious Eats talks about several different two zone charcoal setups. They're all fairly basic, but they are good to know.

When you purchase charcoal, don't buy any of the stuff with the lighter fluid on it. And don't add lighter fluid. If you get the chimney starter right you'll never need it. It imparts a yucky chemical flavor in the meat. I prefer briquettes. They are more consistent for me and they are much cheaper where I live. Lots of people love lump charcoal but it's a lot harder for a beginner I think.

Learn where your grill vents are. They're much more important to charcoal grilling since they are how you control the heat.

These are all great resources that have been posted. Read through them and keep coming back here! This is a great community.

Edit: If you don't already have an instant read thermometer, you should definitely buy one. It's one of my most used tools in the kitchen and on the grill. There are a ton out there. I've had the Lavatools Javelin for a while now and love it. It reads the temp quickly, it isn't crazy expensive, and it looks nice. It really stepped up what I was pulling off the grill.

/r/smoking and /r/bbq are your friends.

Amazing Ribs is your BBQ bible. Meathead knows what he is talking about.

Your first priority purchase should be a digital thermometer. You can get a cheapo one like this or spend up to $200 if you want a wireless bluetooth enabled one.

Many smoking "recipes" are just going to be something along the lines of 1. cover in rub of your choice 2. Cook to XXX temp at XXX temp. Specific cooking times are not the way to go with BBQ - meats cook at different rates based on size, thickness, meat type, etc but you can probably get a good estimate from looking about online.

One of the best things to try first on your smoker puller pork. Get a Boston butt and put a rub of your choice on it - store bought for your first time if that is more in your comfort zone. Smoke that hunk of meat until it is around 203 - 205 degrees, rest it for 30 - 60 minutes wrapped in foil, the pull it. Serve it on a bun, add BBQ sauce if desired. Pork butts are very forgiving for your first couple cooks - even if you mess them up a bit they will still be pretty tasty. A 7 or 8 lb bone in boston butt will probably take around 10-13 hours @ 250 in the smoker.

Some other normal cuts people will do are things like brisket, whole chickens, pork loins, whole turkeys, ribs, meatloaf & fatties, fish, wings, etc. Some people smoke salt, garlic heads, mushrooms, eggs, things like that. If you have the ability to cold smoke, you can smoke cheese. You can also do jerky - I just tried that for the first time this week and it turned out pretty tasty.

I started where you are a couple years ago, bought an electric smoker on a whim. Liked it and upgraded to a pellet smoker last year

Let me know if you have any more specific questions I can help you out with.

Chili - the first time I made this, I just used ground turkey, which is why that's in the recipe... I've also made it with pork and bison/beef and it's good. Whichever you prefer. Sometimes I use pureed tomatoes instead of diced. You can use both, if you like. If the chili is too liquidy, put a few tablespoons of cornstarch into a glass with a little water, mix until it's blended, and then add to the chili, and cook - this will help thicken in up a bit.

8 strips (half a package) of bacon

1 red onion

1 small bulb of garlic

3 to 4 tablespoons tomato paste

2 lbs extra lean ground turkey

1 large can diced tomatoes

1 can baked beans

1 can mixed beans

2 tablespoons maple syrup

1 tablespoon chili powder

1 tablespoon Sriracha hot sauce

1 teaspoon paprika

1 teaspoon cayenne pepper

1 teaspoon cinnamon

salt and pepper, to taste

.

Chop bacon into small bits and cook in a large pot. Add chopped onion, saute until clear, and add minced garlic. Add ground meat, and cook until it's done (sometimes I add some of the spices now). Add tomato paste, tomatoes, and both cans of beans to the pot, as well as the spices and maple syrup. Simmer for at least half an hour, but an hour is ideal. I tend to cook this a day ahead, and then reheat and simmer for another 20 minutes or so - I find it's better the next day.

Jamie Oliver's Guinness Pie is amazingly delicious.

Also, a digital thermometer - like this - is your best friend when cooking meat.

If you're a fan of breakfast food, check this out. It's so good.


Edit: Cornbread goes wonderfully with chili. I leave out the green chile peppers, and replace with chopped green onions. Sometimes I put about a tsp of chili powder in, and sometimes a little cayenne to give it some kick.

Get a "Brew in a bag" bag, if you want to do BIAB. They're resilient and worth the extra money. You won't find them on Amazon.

If you want to start going to all grain you can buy a large Coleman / Igloo cooler (60 quart is what I use, can do up to 10 gallon batches). Ball valve and fittings, some pipe tape too. Don't forget a pulley to help get the bag out of the cooler!

You can get a flask, stir bar, and everything else you need to start making yeast starters.

Grab a large spoon and/or a flask wisk to help mashing.

Amazon also sells immersion chillers to help with the post boil. I bought mine for $50 and I think it's the 25' one. Works like a charm for 5 gallon batches.

Get a good pair of insulated gloves for your brew day!

Amazon also sells thermometers to help track mash temperatures. I have this one and this one. They're both great. An IR thermometer is great to have for yeast starters too...but definitely not needed. Would put that at the bottom of my purchase list.

Oh! A sterile siphon is also awesome. Bought that from Amazon too.

And so I don't keep rambling, Homebrewfinds as a good list of filler stuff from Amazon. Things like campden tablets, hop bags, pieces to make hop spiders....etc. http://www.homebrewfinds.com/homebrewing-related-amazon-fillers

I used an electric smoker until the heating element burnt out. You can smoke good meat on it but I definitely prefer my charcoal smoker with wood chunks. Find a decent quality lump charcoal to use. I order fogo from Amazon but it is a bit pricey, avoid the cowboy brand... It is the only lump charcoal I've thrown away for bad flavor. This is a good resource for lump charcoal reviews, even if the web site looks like it is from 1992.

Get some decent temperature probes, one you can put on a small clip and attach to your grill and another to get internal temp of meat. Something like this.

A cheap boning knife like this is great for trimming meat. If you plan on doing brisket I'd consider it a necessity for fat trimming.

Get kosher salt and use it liberally on your meats. I usually try to rub everything a day before I cook it with salt, like a dry brine. If not a day at least a few hours.

Use hickory or oak to start out. They are really good for all around smoking and have great flavor.

An electric charcoal starter is also handy if you are going to cook frequently.

Franklin's YouTube channel is a great resource for smoking.

I think amazingribs.com is a good resource for when you are looking to cook a meat you've never cooked before.

I'll echo the other comments - you're basically already set up to do BIAB. You'll need to buy a bag (a 5-gallon mesh paint strainer works great) and ingredients. A small kitchen scale (at the gallon level being off a few grams on your hops can mean big changes in IBUs) and a quick-read thermometer (https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ) will be good purchases as well.

I tend to buy in bulk because it's hard to justify shipping on 1 gallon's worth of ingredients. Crushed grain won't last as long as uncrushed, but if you keep it sealed and dry, I don't think you'll have an issue keeping it for a few months. If you have a local shop, it'll be a little easier. If possible, get your grain double crushed - it'll help with efficiency.

You can make a pretty good beer with a couple pounds of Maris Otter, an oz of Mosaic (~30 ibus at 60, 1/2 oz at 0 min and the rest at dry hop), and some US-05. I'll add 1 gallon of water to my pot (use a ruler to mark the height of the water so you'll have 1 gallon into your fermenter) and begin heating this to strike temperature - I've found about 162*f will get my mash temp to about 150-152. Go ahead and treat this water and about a 1/2 gallon of sparge water with campden to remove any chloramines in your water (no one told me about this when I first started, and it's one of the best things you can do for your beer. Maybe you are already adding campden, but if not, it's time to start). Put the mesh bag into your pot, add your grains, stir, and then stick the mash into the oven for an hour. I preheat my oven to 170 and then turn it off when I put my pot in there. You want just enough heat to keep your mash from dropping in temperature.

After an hour, pull your grain bag out and place it into a second bucket or pot to sparge. Repeat the rinse / drain / squeeze sparge process until you have 1 gallon of wort in your main pot. Boil as you have done previously, occasionally adding sparge water to the boil in order to maintain 1 gallon of wort. I find this much easier than trying to account for boil-off by starting the boil with excess wort.

Also, remember that a pack of yeast is meant for 5 gallons. It's maybe not the most sanitary practice, but I'll pitch 1/4 packet and then save the rest by folding, taping, and storing it in a plastic bag in the fridge. It's an easy way to save a couple of dollars per batch.

yes, it does. You can use all your dowsing rods and meat-ruining techniques if you want, but an accurate thermometer will tell me that the middle of my steak is exactly 143 degrees, ready to be eaten after a small rest, with nary a puncture in the middle. That's the secret to always delivering exactly what somebody asked for, without cutting into it 3 times making sure it's an even pink throughout. Or getting a good breaded chicken breast to exactly 160, so it's not dried out but moist and flavorful, while still being thoroughly cooked.

same thing with making desserts -- you want 160 degrees to "cook" eggs when you're making custards. Much higher and they start clumping/solidifying, and you will start scalding dairy products.

Also, a good thermometer can be left in an oven with a base unit reading temperature. So, making a perfect prime rib roast is as easy as setting an alarm temperature (all the good thermometers do this), and taking it out at that point. Same thing with boiling water, if you're busy. Stick the probe in the water, set a temperature alarm of 212 degrees, and walk away. It'll beep when it's ready.

Personally, I have 4 different leave-in thermometers. don't spend a lot of money, a simple 20 dollar one from amazon will do you just fine.

I've only made canna caps a few times so I'm still tweaking things but here's what I've got so far.


Ingredients:

• 1oz bud - your choice of strain.

• 8oz (1 cup) coconut oil or butter. I prefer coconut oil.

• 1.5tb soy lecithin

Directions:

Pre-heat your oven to 215° F.

Chop up your herb finely.

You can grind it but I've found it's easier to strain if chopped.

Sprinkle evenly into a small oven safe dish.

Cover well with aluminum foil, crimping up around the edges.

Place in oven for 30-45 minutes.

After 30-45 minutes, remove the dish and let it cool, WITH the foil still on. Letting it cool down slowly, allows any vapors to settle back into the material (theoretically).

Note: for the extraction process I prefer a Nesco 6-Quart Roaster Oven. I prefer this over a crock pot because it has temp control.
I used this in combination with a Digital Cooking Thermometer which comes in handy not only for more accuracy but also because you can set an alarm on it if the temp gets too high - in which case you'd just add some water to the mixture.

While you wait for the container to cool, Melt your coconut oil or butter in a pan on low heat.

Once cool, remove the foil lid from the pan and place the decarbed herb into the roaster/crock pot.

Pour enough distilled water over the herb to float it, then add the oil or butter over your herb and stir it up.

Set the temperature between 200 and 220 Fahrenheit and let cook for 12-18 hours, stirring occasionally.
Note: this step is where that digital thermometer with temperature alarm comes in particularly useful. Set it and forget it.

After 12-18 hours turn off heat and and strain the oil from the herb using a stainless steel mesh strainer, pouring the extract into a class or ceramic dish.
Note: I prefer a steel strainer but it's possible to use cheesecloth. Coffee filters do not work. Also, I don't throw away the herb. I let it dry as much as possible, grind it finely and put it in capsules also.

Place dish in refrigerator over night or until the oil or butter has hardened.

Once solid, separate oil/butter from the water, discarding the water.

Place solid extract in an oven safe dish and heat at low temp until liquid.

Once liquid, add 1.5tb of soy lecithin to the extract and stir gently until homogenized.

You now have cannabis extract ready to be used for cooking or for filling capsules.

Here are some things that I used that may help you.

1,000 Herbal Oil Capsules - Size "00"

Size 00 Capsule Holding Tray

Soy Lecithin Powder - 1 Lb

Glass Eye Droppers

Hope this helps. Happy cooking :)

I use a simple kitchen thermometer and a traditional stove top kettle on a gas range. The quality of the thermometer is more important than the kettle (assuming the kettle can reach boiling).

I started about 12 years ago. Prior to that the general rule of thumb was "wait about 30 seconds off the boil".

In terms of technique I just bring the water to a boil, remove the lid of the kettle, stick in the thermometer, and watch the temp. Super easy.

The main benefit is that the same roasted beans will taste different when brewed at different temperatures and without temperature control it's not possible to explore what is possible with each bean. In my experience some beans do very well at as low as 195F (though that's pretty rare) and some as high as 206F. For my palate it seems 202F tends to be the sweet spot for most roasts but it truly does vary and even an inexperienced palate will be able to ascertain the difference. The industry standard is 195-205F but despite what anyone tells you there are no true "rules" for coffee and you should experiment even outside that range.

A second benefit is that it's just fun. Making coffee is equal parts art and science with the resulting amount of derived pleasure being purely subjective. Personally I prefer to have as much exacting control over the variables as possible so as to achieve better repeatability which in turns allows me to experiment. I take massive notes, fill out spreadsheets, etc. Some mornings, though, I just boil the damn water and toss it on the grounds. :)

EDIT: spelling (stope to stove, palette to palate)

• 14 lb brisket from Painted Hills Farm (local to me). It's somewhere in the ballpark of USDA Choice, and only ran me $1/lb more than a non-local Choice brisket ($5/lb), so I'll eat the difference and support my local farms. Costcos here don't carry the Prime briskets.
  
  
• Seasoned with salt + pepper like any sane person.
  
  
• Smoked with hickory in my 22.5" Weber Kettle for 12.5 hours using /u/DarkScorpion's awesome guide, and then rested for 2 hours. Didn't have any issues - the guide is really all you need.
  
  
• Used a ThermoPro TP08 to monitor temps. Doing it overnight (2330-1200) was a little unnerving but once the fire got up to temp around 1am, I was a little less worried. Held a temp of 239F like a rock the entire way, with spikes up to 250 when I had to open the lid and rotate. EDIT: Forgot to mention I pulled at 195F.
  
  
• Overall it turned out great for my second brisket. The texture is awesome; did the probe test before I pulled it and it was like probing warm butter. I'm limited by the quality of brisket I can find here, but I might try to spritz with apple juice or something else to get a sweeter caramelization on the bark (preferred taste).
  
  
• I am going to get rid of my Pit Barrel Cooker now. It just gave me mixed results with everything, and is wasteful on charcoal. The Weber Kettle just does it all IMO.
  
  
• The TP08 is a great inexpensive thermometer that I saw someone here recommend. Did a great job monitoring the temps while I slept. Only hiccup was that the alarm randomly sounded at 3am this morning, even though the temps were stable.

Wait, Home Depot sells homebrewing specific items? Awesome! And congrats on the first brew, looks great. Welcome to the addiction!

Edit: for the thermometer, I highly recommend a Javelin or Javelin Pro. Great thermometer and significantly cheaper than the competition. You'll find other folks on here singing their praises as well. I love mine.

Sorry for another essay, but I'm trying to help you out so you avoid spending money twice.

10 gallon batches offer a number of unique challenges, outside of the obvious need for larger equipment.

Firstly, you don't need to buy Blichmann to make quality brew. It certainly is high quality, and I would venture to say it is top-of-the-line when it comes to brewing equipment. However, a kettle is a kettle, is a kettle. There's no reason to spend $400 on a 15G kettle, when you can get one off Amazon for $150.

In addition, for the brew kettle you don't really need a thermometer and a sight glass. You'll find lots of fancy expensive kettles with extra bells and whistles, but more expensive doesn't mean better. Typically you'll find these options:

Sight Glass: Let's you see the volume of water/wort in the kettle, the Blichmann boilermakers have markings so you can get a good idea just from looking on the side. It's a nice to have, but not really necessary if you measure properly. If you really want one, you can install one onto a vanilla kettle by purchasing a kit from Bobby @ brewhardware.com - still cheaper than a boilermaker. You can also just mark up a piece of wood, or a mash paddle, then use it as a dip tube to get your volumes.

Thermometer: This is nice to have on a mash tun, if you are mashing in a kettle. I wouldn't recommend it, however, as the thermometers are all analog and don't react quite as quickly. You are typically going to want to double check your readings with a digital thermometer like a thermapen, or something like this. Especially when it comes to a boil kettle - the only thing you're doing in it is boiling. You don't need a thermometer to tell you when your wort is boiling.

Ball Valve: With 5 gallon batches, this is optional. With 10G+ batches, this is more of a necessity in my opinion. Water/wort weighs 8-10# per gallon. When you are working with a 10G batch, you are looking at lugging around 85-100# of liquid at any given time. You don't want to be lifting 90# of boiling hot wort, unless you're itchin to send yourself to the hospital.

This leads me to the challenges I referenced... It's a little harder to move 10G of water/wort around than it is to move 5. Lots of folks with 10G systems use some kind of brew stand, or a system of pumps and hoses to pump water and wort from vessel to vessel. (Good) pumps, either March or Chugger, are about $125/each. You can buy pre-fab brewstands from morebeer.com but that would put you out of your $2-$3k budget. I think their cheapest 10G system is $2,900 - and that's without kegging equipment. You don't need all that, but if you're brewing alone you're going to run into some problems just lifting, dumping, transferring etc...

Then you have to look at the mash tun. The systems you linked, if you'll notice, are using kettles as mash tuns. That's all well and good because it's certainly easier to find a 15G kettle than it is to find a 15G cylindrical cooler (they don't exist, as far as I'm aware). The problem with that is temperature control. For the mash, you want to keep it at a specific temperature - within a degree or two - for an hour. A kettle is not inherently insulated, so you'll need to do something to maintain temperatures. Not that this will be hard, you can do something as simple as throwing a blanket over the kettle during the mash, but it's just an additional challenge. It would be better if you have some kind of regulated temperature control, like a RIMS or HERMS, but that offers a whole other level of complexity.

Your other option, which doesn't really fit into your "no-DIY" requirements, would be to build a mash tun. If you want to make 10G batches, the highest OG you can probably go with a 10G mash tun is about 1.060 according to this chart. The OG of that recipe you linked is 1.090 - there's no way that grain bill would fit in a 10G mash tun. You would need a 15-20G mash tun to do this. So I mentioned the issues with using a kettle already. Your alternative is using a cooler, but as far as I'm aware, no one sells a pre-made 15-20G cooler mash tun. You'll have to build one using a rectangular cooler, and then building a copper or CPVC manifold, or using stainless steel braiding.

I usually do my spatchcock chicken direct on the grill. But I do have a raised grate. I made mine by welding up a ring to some legs, but this place has them. You can see in the naked whiz spatchcock recipe he uses fire bricks to raise the grill. Raising the grate makes it easier to do everything and doesn't reduce the heat. I only cook steaks at the lower level when I want a good sear.

Some good first cooks-
Pork butt (shoulder) should be your first smoke. Its hard to screw up.
My Recipe-
-Slather pork butt with yellow mustard
-Rub with your favorite. I use 1 part bad byrons butt rub to 4 parts brown sugar
-Egg at 225-250 platesetter legs up with drip pan
-Butt goes on the grill. Between 1.5 - 2 hours per pound
-Remove when internal temp is 195
-Cool and pull apart for sandwiches

Atomic Buffalo Turds (ABT)
Great party snacks
-Cut the top off 20-25 jalapenos and core them
-Crumble and Cook up some chorizo sausage (should be like ground beef). Optionally use bacon or other sausage
-Mix sausage with 1 bar cream cheese
-Stuff peppers with cream cheese mix
-Wrap each one with a piece of bacon. Use toothpick to secure
-Use your favorite BBQ rub on the outside
-Put on egg, direct 350 until bacon is crispy

When you can get the temp up, crank that baby to 600+ and sear some nice ribeyes.

Go get a Maverick Thermometer and a Thermapen

Heres the deal with the weber smoker:


If you aren't filling up that top grate with 3 racks of ribs, or even filling the bottom grate there is honestly no point in using it unless you just want a fun hobby thing to do.

If you only want to do 1-2 racks of ribs, go grab a weber 22 inch kettle off craigslist. I got mine for 20 bucks.


It's ROI for charcoal use and time is very high compared to other smokers. Here are some tips that have gotten me lots of rave reviews on bbq using ONLY this smoker:

1. Always cook as much as you can.
   
2. Temp sweet spot is around 225-250
   
3. DO NOT TRUST THE LID THERMOMETER. It is always cold/off by 20 degrees minimum.
   
4. Get a good remote thermometer. The thermopro here is a good one to start with.
   
5. Consider getting a bbq controller. Its like CHEATING with a cook. I have the BBQ IQ130 (bluetooth), but the 120 on amazon here is amazing.
   
6. You can fill both the top and bottom grates with food. The max I have done is 2 small 14 lbs briskets on the bottom, and 3 pork butts on the top. Get a heavy duty table to use to set your stuff on when you need to wrap and rotate meat during a cook.
   
7. FILL THE WATER PAN UP, PERIOD. It acts as a buffer and helps control temp and keep it regulated. I fill with cold water. Every 2-3 hours on a cook I have a hose I carefully put in it, fill it up, and it keeps temps where they need to be.
   
8. Once every 4-5 cooks, do a HIGH HEAT BURNOUT with WOOD to get all the random flaky shit off it.
   
   The weber is a great backyard cooker. Many people win LOTS of competitions with them. It will serve you for MANY, MANY years if maintained well.
   

thermapens are great if you use them all the time, but expensive if you're only using it once in a while. Seriously a $15 digital probe like this one should be just fine for cooking steaks.

Agreed with the other parts of the comment though. I prefer stovetop to oven, but you can do it all stove top if your pans aren't ovenproof. Just turn down the heat a bit when you flip it and pull your steaks off the heat ~5-10 before your desired doneness temp (10 if you're going to tent it with foil)

The major advantage of the oven method (IMO) is the decrease in smoke and it's much more forgiving time wise.

Also, you might try the frozen steak method which is pretty forgiving.

Hey. This recipe is a great starting point and is very detailed: http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html

Before you get started, the most important thing you need is an accurate thermometer. The best ones are any of the remote ones so that you can leave the smoker alone for long periods of time. Anything like this: https://www.amazon.com/ThermoPro-Wireless-Digital-Kitchen-Thermometer/dp/B014DAVCP4/

Otherwise you need: charcoal, charcoal chimney, wood chunks of your choice (for your smoker chunks or even small logs are better than chips).

I'll let the recipe do most of the talking but here are the basic steps:

1. Trim pork butt, making sure to remove any chunks of fat or skin.
   
   
2. Dry brine, preferably at least 12 hours. Pork butt is thick so we want some salt penetration.
   
   
3. Throw a rub of your choice on the meat. This is the one from the recipe http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html. Any rub will do though. Sugar is good because it helps develop the bark (that crispy outside of the meat).
   
   
4. Light your charcoal chimney in your smoker and remove it once it gets going. Add the wood. Use the vents to stabilize the temperature. Anything from 225 to 275 is fine for pork butt. For more on calibrating your smoker http://amazingribs.com/tips_and_technique/offset_smokers.html
   
   
5. Stick in the pork butt and let it go until the meat hits an internal temp of around 200. At that point it's ready to check.
   
   
6. Most pork butt has a decent sized bone in it. The meat is ready when you can twist and pull the bone out with your hands. If it's boneless, you can go by the temperature or the feel.
   
   
7. Pull the pork and taste. It prob needs a little bit of finishing salt. Serve it as is with sauce on the side.
   
   Good luck!
   
   If it goes to shit, remember you can always finish it in the oven! Keep that in mind if it ends up taking too long.

Masterbuilt 20071117 30" Digital Electric Smoker https://www.amazon.com/dp/B01JGF97D0/ref=cm_sw_r_cp_api_fNe8ybZJZSQ2M

That's the one I have, got on sales for $170.

ThermoPro TP16 Large LCD Digital Cooking Kitchen Food Meat Thermometer for BBQ Oven Smoker Built-in Clock Timer with Stainless Steel Probe https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_api_ZQe8yb6JGYF04

Also get a digital remote thermometer with a temperature alarm. Just set it to the ideal temp and wait for the beep.

Pork butts/shoulders are super forgiving to start out. Anything pork is pretty easy. Also poultry is pretty easy as it doesn't benefit from a slow cook (pro-tip: brine). I've smoked a turkey for the last three years and they are amazing!!!

Happy to answer any questions if you decide to invest.

A perfect chef's knife is the first place to start (that's my preference, the Wusthof Ikon Classic 8", $160). Go to a kitchen supply store, or even Bed Bath & Beyond, and test drive some steel - see how comfortable it is in your hand, how balanced it feels. If you want to save money for other things, you can't go wrong with the Victorionx Fibrox 8" chef's knife, at an extremely reasonable $40. The chef's knife is an impossibly versatile tool all on its own, but if you want a smaller knife for detailed work, grab a paring knife from whatever manufacturer you choose for your chef's.

A huge, heavy cutting board ($88). For most of my life, I went with the $20 3-packs of plastic OXO or other cutting boards, ranging from small to extremely small - nothing will slow down your cooking more than an inadequately sized cutting board. Things roll off, you pile up your chopped veg and run out of space, you feel constantly crowded, and you can never carve a whole chicken or roast. Buy a piece of non-slip material (usually used for carpets) ($9), place it under the cutting board when you use it, and it will never slip or slide around - more convenient and safe.

A Thermapen. Expensive - it's $100, but it's the fastest and most accurate kitchen thermometer money can buy. A less expensive alternative would be the Lavatools Javelin at $24 - not quite as good, but a damn sight better than any other digital food thermometer you'll get your hands on. This is essential for cooking any meat, deep frying, baking - it will change your game.

An All-Clad Sauté Pan ($129). Also expensive, but an absolute essential tool for everything from sautéing to braising to deep frying. Do not go cheap with your stainless - you can do cheaper than All-Clad, but even heating, comfort, and build quality are absolutely essential.

An inexpensive but awesome nonstick set($164 for 11 pcs). Alternately, you could get a very versatile 12" TFal Professional Total Nonstick, an impossibly stickless, oven safe, dishwasher safe wunderkind.

A 12" Cast Iron Skillet ($34). These are kind of a pain to take care of, but are invaluable for searing, baking, even serving. It'll last you a lifetime if you take care of it.

You could make a sourdough starter. It'll take about 1-2 weeks so hopefully if you start now it'll be ready once you need it. You can follow these directions: https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ That starter has a higher percentage of water than FWSY's, but you can just switch to the feeding method in the book once the starter becomes active.

You could also make sure you have all the supplies necessary. At a minimum you'll want:

• kitchen scale: A recipe weighs about 1800g, plus the mixing bowl, so make sure the scale goes that high. https://www.amazon.com/OXO-Stainless-Pull-Out-Display-11-Pound/dp/B000WJMTNA/ref=sr_1_1?ie=UTF8&qid=1482510750&sr=8-1&keywords=oxo+scale
  
• dutch oven: The book recommends 4 qts. I've had success with 3.2 qt combo cookers. Two dutch ovens would be even better as all the recipes are for 2 loaves. https://www.amazon.com/Lodge-LCC3-Cooker-Pre-Seasoned-3-2-Quart/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1482510707&sr=8-1&keywords=combo+cooker
  
• thermometer: Ken Forkish is very particular about the temperatures in his recipes. https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_2?ie=UTF8&qid=1482510838&sr=8-2&keywords=pen+thermometer
  
  Nice to haves:
  
  
• Banneton proofing baskets: You need something to put your dough in as it rises. In a pinch, a mixing bowl will work. Banneton baskets are purpose made for this. I use an 8". The ones I've bought are no longer sold on amazon, but I suspect any 8" to 9" round basket will do. Heres one: https://www.amazon.com/Forsun-Banneton-Brotform-Proofing-Rising/dp/B01CNV40D6/ref=sr_1_4?ie=UTF8&qid=1482511260&sr=8-4&keywords=banneton+proofing+basket
  
• Big tubs for mixing: Most mixing bowls are frustratingly shallow for 1800g recipes. He recommends these in the book. They're pricey, but they do work well: https://www.amazon.com/Camwear-Polycarbonate-Round-Storage-container/dp/B000KIE73I/ref=sr_1_5?ie=UTF8&qid=1482511122&sr=8-5&keywords=12+qt+cambro https://www.amazon.com/Cambro-RFSCWC12135-Lid-Round-Container/dp/B0001MRULO/ref=pd_bxgy_79_img_2?_encoding=UTF8&psc=1&refRID=NNK0EN78A5YB6WWHQDRK
  
  Note that he has a section in the book on equipment, so you could wait to read that before spending money, but all the items linked above have worked well for me.

I bought a Thermapen and I love it. But back when I was living with my folks, my mom also really liked using it from time to time. For Christmas I bought her a Lavatools Javelin because it was cheaper but still looked good. I also found that I liked that thermometer as well. Plus, it has a magnetic back so it hangs out on the fridge, so I found that more often than not I was reaching for it instead.

Again, I love my thermapen, and it's absolutely worth its price, but for those balking at the cost, that $25 Javelin is a really good buy.

That's kind of tough because several things on your list could run you upwards of $100/each.

I'd definitely advise starting with the knife and spending money to get a high quality one. You should go test them in store because one of the most important things in a knife is balance and one that feels right in your hand.

After that I'd go: thermometer (I like this one, you don't need an expensive one for most things), whisk, paring knife, dutch oven, food processor (again, spend the money to get a good one), cutting board, bread knife, ramekins, prep bowls

I think you can definitely live without the digital scale (until you are really into baking breads you can wing it), mandoline (a good knife is easier 90% of the time), salad spinner, blowtorch, vegetable peeler (you can peel with a paring knife)

A couple of good places to start would be a restaurant supply (whisk, china, prep bowls), a discount store like TJ Maxx (dutch oven)

Good luck!!

Something that took me WAY too long to figure out is that when cooking stuff on the stove, use lower heat than you think you need. It's hard to get things to come out right when you're using too high of a heat setting. Like grilled cheese will go from not done to burnt in no time - so use pretty low heat, then bump it up toward medium if it's really not cooking.

Also, to check if meat is done, there is nothing better than a thermometer. No need for guessing, and no chance of food poisoning! This one looks good and has good reviews. I have a similar one but not waterproof (wish mine was).


Here's a simple recipe that cooks in the oven that gives you plenty of leftovers:

Meatloaf

• 2 eggs
  
• 2 lbs ground beef
  
• 1 pkg stuffing (Stove Top or whatever) (I like the Herb kind)- 6 oz size
  
• 1 cup water
  
• 1/4 cup barbeque sauce and/or ketchup
  
• 1/4 cup barbeque sauce and/or ketchup (to put on top)
  
  Preheat oven to 375. Beat eggs in large bowl. Add meat, stuffing, water, and 1/4 cup barbeque sauce, ketchup, or a combination. You can also add onions, mushrooms, or anything else you want. Mix using your hands, then shape into a general loaf shape in a 13x9 pan. You can use any size pan that it will fit in, as long as it has sides to keep the fat/juice from spilling over the edge. Spread 1/4 cup of ketchup/bbq sauce on top. Stick it in the oven for about an hour, or until the internal temp is 160.
  
  
  
  Another simple meal is pasta, sauce, and meat. Gives tons of leftovers if you make the whole box of pasta.
  
  
• Boil (salted) water, add pasta, cook til done.
  
• Dump a jar of pasta sauce on it. Might need another jar or half a jar if you like lots of sauce. Try tomato based or alfredo or whatever else you want.
  
• Add meat. Chopped up ham or frozen meatballs that you've heated up in the microwave are both good.
  
• If you're using alfredo sauce, try adding some frozen broccoli or other vegetables that you've microwaved.
  
  
  If you're feeling slightly fancier, try Super Easy Chicken Parmesan
  
  
• Cook the pasta
  
• Add some spaghetti sauce
  
• Top with frozen breaded chicken that you've baked in the oven for the time specified on the package.
  
• Top it all off with some sliced or shredded mozzarella and some parmesan

Get some 190 proof Everclear / Golden Grain / Pure Grain Alcohol.

This stuff is made for human consumption, so I would use that. Then for bud, you would wash the herb a couple of times quickly in fresh alcohol.

Then you get a small cheap crockpot from Target for like $12 and use that to evap off the alcohol.

You still need to decarb the herb, so you can do that in two ways. Get a temperature gun from Amazon -- they are super useful. This one is less than $20 and should work fine.

Then you want to decarb the THC. Do this either before you wash the herb in alcohol or you can decarb the tincture after you have made it. You turn the crock pot on high and that will put it around 230 degrees f, and you decarb it for an hour or two. If you decarb the tincture after you have made it, then all the alcohol will evaporate and you will want to pour fresh alcohol into the crock pot.

Make sure to use the crock pot in a drafty place if you are evaporating off any alcohol -- you don't want a fire or explosion to happen, so you need fresh air.

THC dissolves very easily in alcohol, so making a tincture this way is easy and pretty fast, except for decarbing.

It just takes a little practice and building up confidence... while getting to eat way better BBQ than you get at most restaurants and way more fresh.

If you don't already have one, you really need to get a digital thermometer like this one.

And I highly recommend this book for some great recipes - smoked meatloaf was really good. The mac n' cheese recipe is ridiculous.. family/coworkers know me for it. It has a lot of other great tips for the WSM too.

Welcome to the club, it's such a delicious hobby.

Ive got these but it looks like they're not on amazon anymore. I think most well rated quick read thermometers should be just fine though. I'm not a huge fan of the fork style, they don't seem as quick as the ones like I just linked. this one looks great, but ive never used one

For grilling or cooking in the oven I use my iGrill all the time. I had an original and it broke on me, but then I picked up the 2 after seeing them at CES (before Weber bought them) and hearing how it was all new etc. etc. and its been rock solid for me since. Ive picked up a few minis for friends for Christmas as well and they all unanimously love them. I see the 3 is out now, but I have no experience with that.

Edit Looks like the igrill 3 is just crappier and only works with some grills. How dumb is that. If you're going to get one in that case, get an iGrill 2 or a mini

> How do I learn heat levels?

You can't trust the heat settings on your stove, as they can vary alot among different models. For example, 5 on my stove is a little cooler than what most would consider "medium heat".

You have to play it by ear and adjust. Practice something simple like just dicing and sauteing an onion. Watch how it reacts to different levels of heat. Don't even worry about the final product, just throw it away when you're done. Onions are cheap, and if you're learning from it then it's not a waste of food. Pay attention to the moisture levels in the pan, which is one of the key things you need to control as a cook.

> Does it really matter what size a pan is?

Sometimes. The pan should be big enough to comfortably hold all the food you're cooking, and also the right shape for the job. More surface area = more evaporation. I once messed up a Filipino adobo by using a dutch oven instead of a regular saute pan (the liquid couldn't evaporate fast enough and it tasted gross until I removed all the meat and reduced the sauce down—definitely wasn't as tasty as it could have been).

> Another thing is storing and taste. Lets say I make fries, how should I keep them from being soggy the next day?

Fries are just never going to be as good the next day, but it's mostly how you reheat things that matters. You could bake em in the oven and they'd retain at least some crispiness. Most important thing in food storage is to keep things out of the "danger zone" (40°F-140°F) for any longer than necessary—especially if the food is low-salt and low-acid (like homemade stock). Almost everything can safely be covered in plastic film and refrigerated for up to a week, or frozen for many months. Tight wrapping/tightly lidded tupperware will prevent weird flavors from seeping in/out of your leftovers.

As far as which hardware you need, I'd suggest the following, which should allow you to make basically anything:

• 12" stainless steel saute pan (curved or straight side) WITH A TIGHT LID
  
  
• 8-10" nonstick teflon frying pan
  
  
• A saucepot or two. I'd suggest one steel and one nonstick between 6"-8".
  
  
• A stockpot as large as you can comfortably fit in your kitchen. Bigger the better imo.
  
  
• 3 knives: 8" chef's, 10" serrated and a small paring knife. Make sure these are extremely sharp at all times.
  
  
• Mesh strainer
  
  
• THERMOMETER!!! Seriously man, this shit takes so much guesswork out of cooking. I have two, a probe style like this and an instant-read.
  
  
• Steamer basket
  
  > I could learn some healthy stuff
  
  Buy veggie, steam it. Buy meat, sear it on high til the outside is brown, then bake it until your thermom says it's done. If you wanna get real fance, make a pan sauce. I can have this weeknight dinner cooked, eaten and cleaned up in under an hour.
  
  

Okay, so a while ago I said I was going to make a gummy bear tutorial and I never did so I thought it was about time I at least made a write up for them. This recipe will get you right around 200 gummy bears.

Tools:

• Small non stick pot with a lid
  
• medium non stick pot
  
• 60ml Syringe - Here
  
• stiff silicone spatula - Here
  
• 2 small pyrex dishes - Here
  
• Candy theremometer - Here
  
• Fork to stir with
  
• Gummy bear molds (or any other you like) - Here I also just found these
  
• Measuring Cup
  
• Measuring Spoon
  
• Strainer - Here
  
• Medium/large bowl
  
• Partchment paper
  
• A few large tupperware containers
  
• Dram droppers for the flavorings - Here
  
  Ingredients:
  
  
• 1 Package of Jello (85 grams if you have a scale) in the flavor of gummies you want
  
• LorAnn oils concentrated flavorings - Here
  
• LorAnns oils mold Inhibitor - Here
  
• LorAnns oils Preserve-it Antioxidant - Here
  
• 5 Tbsp plain gelatin powder - low quality / less chewie here High quality / more chewie here
  
• 1 tsp of Soy lecthin powder - Here
  
• 1/2 cup of Real Fruit juice of the flavor you want to make, get creative here, needs to be cold. Cold water can also be used but the flavor is not as good.
  
• 1/4 cup of sugar
  
• Glycerin - Here
  
• 6 grams of Concentrates (AKA: BHO, Shatter, Wax, Oil, Hash oil, etc)
  
• 1 Tbsp Coconut oil
  
• Cornstartch
  
  Decarbing
  
  Pre-heat your oven to 250F - 260F, use the digital theremometer to keep an eye on the temp to make sure it stays around there and does not get above 260F. I like to place my concentrates into the small pyrex dish and decarb in that. Put the dish with your concentrates in the oven for 30 minutes. You can check it around the 30 minute mark and see if it is fully decarbed. Look for it to be pretty clear of all little "carbination" like bubbles. When those are mostly gone you are done decarbing. It will take around 30 minutes. Go a little longer if you want couch lock / sleepy time gummies.
  
  When it is done decarbing pull it out and set it to the side for a minute.
  
  Infusing the coconut oil
  
  Grab your medium sized pot and put a few inches of water in it. get it to a boil then turn the temp all the way down to a very low heat. When the water is ready place your dish with the freshly decarbed oil into the water bath and add the 1 Tbsp of coconut oil to the dish.
  
  Let the two mix for a few minutes until they are nicely combined. It shouldn't take long maybe 10 minutes max.
  
  Grease your molds
  
  At this point if you dont have silicone molds (I do and I still grease mine for precautions) grease your molds so you don't forget to do it before adding your gummies.
  
  Preping fruit juice (or water)
  
  In the second small pyrex dish pour your real fruit juice / water or whatever base liquid you are using for your gummies. I havent tried much besides fruit juice and water but you can experiment with other liquids, but don't do an experiment on a batch with THC in it just in case something doesn't work out.
  
  To the fruit juice / water add 1 tsp of soy lecthin and stir with the fork. Place the dish in the fridge for 5 minutes or so and stir again. Let it sit in the fridge stirring occasionaly until the soy lecthin is fully desolved.
  
  This liquid mixture NEEDS TO BE COLD for the blooming process to work so make sure to keep it cold.
  
  Mixing the dry ingredients
  
  In your small non-stick pot mix the following together: 85 grams of Jello, 5 Tbsp of Gelatin, 1/4 cup of sugar. Completely mix them all together and dont let any of them get wet yet. Stir and stir until they are completely mixed.
  
  Blooming
  
  Take your mixed dry ingredients and pour in your friut juice (water) soy lecthin mixture. Stir it and get everything evenly mixed and make sure there are no lumps. When everything is evenly mixed place the lid on the small pot and let it sit for 10 minutes.
  
  This is called "blooming" the gelatin and allows the gelatin to absorbe the water. The water needs to be cold because gelatin activates at about 120F and after that will start to set when it cools. We don't want it setting right now.
  
  

A few things from the top of my head that will hopefully be fresh advice:

• Get a fairly quality thermometer. Like this one, for instance. I like the ones where the probe is separate from the display because you can check the temp without messing with the cooking process (i.e, opening the door of the oven to see, etc.). The first thing you do with that thermometer is pop it in the oven all by its lonesome and test your oven- most ovens are off in one way or another- you want to find out where 350, 400, etc really sit at. This will save you much frustration in the long run. Once you know this, you are free to bake anything since that's really just following recipes. Then you use the thermometer for meat. Set the alarm to go off 5 to 10 degrees before where you want your meat to be and stick to it- perfect roasts every time. You might also want to look into the difference between FDA recommended meat temps and what you can get away with. Both pork and chicken are fine at quite a bit lower temp than is recommended. Just look into it, trust me.
  
  
• Soup. So so so many soups go: "dice onion (and sometimes celery, but I almost always omit that), sweat in stockpot with olive oil/butter/whatever, add minced garlic and sweat another minute or two, add stock and veggies and meat if you want, simmer until done. Want a thick soup? Add a couple tablespoons of flour just after you've got your onion and garlic softened- stir that around for a minute or two, then add the stock. Want a cream soup? Add cream once everything's done and off the burner. Want a cheese soup? Add cheese one small handful at a time toward the end. Soup is insanely easy.
  
  
• My frugal pork chop solution: I get a whole, boneless pork loin from Costco. You could really get it anywhere, they're almost always cheaper by the pound than pork chops, and sometimes they go on insane sales. Take that loin home, slice it in to chops. Wrap up in freezer paper after portioning out for a whole meal (for instance, I wrap them up three at a time because I'm cooking one for the husband, one for me, and one to split for the kids). Freeze 'em, except for one portion you'll likely want to cook up now. How to cook: Preheat large skillet at medium/medium high 10 minutes. Pour in some canola oil (not butter or olive oil because it will burn at this temp), then lay out the pork chops evenly spaced. No crowding, and don't touch them once they've hit the pan- you want them to get a nice brown on the bottom. Season the top with kosher salt and fresh ground pepper plus rosemary you've crushed in your hand over the pan. Wait until you can see the brown of cooked pork just creeping up the side of the loin (about 5 minutes) and flip. Season with more salt and pepper, and wait. Another five minutes maybe, and lightly press on one of the chops to get a feel for it- it should be firm but still have give. You can use the thermometer up there if you're unsure, though. Remove chops from pan, set on plate to rest. Add about a 1/4 to 1/2 cup water to the pan and return to heat. Swish around and get all the stuck on bits up. When the water's reduced and the mix looks slightly syruppy, add a tablespoon of butter. Swish around until melted, then add the chops back. Flip them over to coat, dish them out and pour remaining sauce over the top. Voila, dead easy pork chops that I get rave reviews for, and pretty damned cheap, too.

Slow cooker is a good choice. I use mine a lot for stocks, sauces, soups, chili, etc.

Electric Roasting Pan is nice.

Good knifes- others have commented on this. Don't forget about wood cutting boards and oils for those. Can't have enough.

Peelers are generally overlooked. Get good ones.

Anything teflon or non-stick... return. Don't ask for. Get them cheap as you can and plan on tossing them out every year and replacing.

A good timer and meat thermometer also.

A good oven thermometer is cheap and get it yourself. You can usually find a good one online.

Lastly- depending on where you live, a year subscription to a Chef Warehouse or Restaurant Depot can save you a lot, you can pick up gear cheap, and maybe meet and talk with a few chefs. That'll be worth the price!

edit: formatting

Those dial thermometers are notoriously inaccurate. If her tank and/or basking spot is too hot or too cold, that could cause appetite issues and lethargic behavior. This infrared thermometer on sale right now (not sure for how long) at Amazon that is $11 (after applying the coupon code NGUN6OFF). Too bad there isn't free shipping, but maybe you've got Amazon Prime. :)

Looking back at your previous reply, it escaped my notice that the dial thermometer is reading 85-90 on the cool side of the tank. It's difficult to tell, but I think your tank might be too hot. You might try raising the basking bulb or using a lower wattage bulb and see if she improves.

How often are you bathing her or giving her water orally?

I get into decorating my tanks, but I am pretty boring with my backgrounds. I just get a desert scene aquarium background and tape it to corrugated cardboard (which helps insulate the tank, and presumably leads to slightly lower electricity bills for me). For a long time, I've wanted to make a cool background with ledges and caves.. If you are the DIY type, you might like this site and here is an inspirational thread.

If you have access to a stovetop, try searing the chicken on medium/med-high heat for 2 mins~ a side then transfer it to the oven for 10-15 mins til cooked through. The sear is delicious and really beats the pants off plain baked breasts. I suggest a meat thermometer to help with not drying the hell out of your dinner! You can go stupid simple or a little more complex. I have both of these thermometers and use them both often.

I also highly recommend this recipe for bone in chicken.. I've done legs, breasts and wings (on grill and the oven) and it comes out fantastic.

Wings are really cheap and are damned good. Chicken breasts get boring and expensive! Wings, I do at 425 degrees for 20 mins, flip them, then do 15 mins more. If you want a good buffalo wing recipe, these are great.

You can try different things for marinades/rubs. Lemon pepper, Tony Chachere's, Adobo (or just buy Goya brand...it's salty as hell. though), etc. Marinades are fun too. Salad dressings, bbq sauce, apricot preserves, Trader Joe's Soykiaki, and so on. Just remember that if there's a lot of sugar in them, you're probably going to have sticking/burning issues. Best bet is to cook the chicken to 5 mins before done and then brushing on bbq sauce/sticky marinade. Also, if there's any acid in your marinade (vinegar, citrus), don't marinate for more than a couple hours or the acid will "cook" the chicken. Poultry ceviche isn't good eats!

My diet is very protein heavy and I just can't make a decent steak to save my life. I get sick of eggs & tuna so I've made chicken LOTS of different ways and have changed it up a lot so I don't get bored. I hope this helps! Sorry it's long. heh

TL;DR -- Vary your seasonings, buy a thermometer and get a good sear. Links and suggestions provided.

I have the Oklahoma Joe Highland and I like it. Fairly heavy construction for a low price. It weighs about 200lbs. It eats a lot of fuel but it is easy to maintain temperature and everything I have smoked on it has come out delicious. I generally have to feed it charcoal every 2-3 hours to keep it at temp so it requires some maintenance but not too much.

The only modifications I made to mine was some self stick seals for the doors and some food grade high temp sealant for the joints between the firebox and the barrel. Without those it leaked a lot of air/smoke.

I would also recommend a thermometer because the one built into the lid always reads 25-50 degrees hotter than the temperature at the grate where your food is. I use this one and it works great. Just glance at it every now and then to check if I need to add more fuel.

1. Dial thermometers suck. You're going to want a real bbq thermometer eventually anyway, so prep for it. Don't put in a dial thermometer, put in a weldless bulkhead instead of your third support bolt for the upper grate. This lets you string your thermometer probes into the side of the smoker directly below the upper grate, which keeps as much of the probe lead out of the smoker as possible (less tangly and less muck on your expensive electronics). I say replace the third bolt because the more things you have sticking into the inside of your smoker, the more difficult it is to quickly put in/remove grates (that was version 1).
   
2. Unless you really need your smokey joe to do high temp grilling in addition to being a smoker base, get the Smokey Joe Gold. Then, get a pair of malleable black iron plugs and screw them in instead of adding one of the dampers. This is mostly just to seal it up - one less potential uncontrollable air ingress.
   
3. Use pressure washers on your other two upper grate support bolts (under the head, on the exterior of the smoker). These will keep the bolts from loosening, which is bad for two reasons: first, they're not stable for your grates (and hot, heavy meat is not a good thing to have fall) and second, ugly smoke goop leaks out onto the sides of the smoker. The fewer holes you poke in the side, the better! You should only need three - two support bolts and the bulkhead.
   
4. Make the charcoal basket they recommend. Just do it.
   
5. Take a length of leftover expanded metal from the charcoal basket and bend the ends down to get a bit more height. This can sit in the bottom of the smoker, arch over the coals/wood, and support your heat diffuser all below the bottom grate. Which gets you a whole extra grate for cooking things like drip beans on. For free, since you made the charcoal basket already, right?
   
6. Not nearly as critical as the above stuff, but you can buy extra hardware to create handles for your top grate, which makes it much, much easier to get that hot grate out to put something on your fancy bottom grate. Like drip beans. Drip beans are delicious.

The best way to cook a thicker steak on the grill is to set up two heat zones, an indirect zone and a direct zone. With coals, simply place the coals on one half of the grill and nothing under the other half. On a gas grill, light only half of the burners and keep the others off.

Don't bother oiling your steak. Start the steak on the indirect side, again using a thermometer to keep an eye on the temperature. once the temp reaches 110-115, move the steak over to the direct side to finish with a sear, flipping the steak once per minute (yes, it's completely okay to flip your steak multiple times, it promotes more even cooking; leave for at least one minute per side to promote the maillard reaction).

Unless you plan on cutting into it immediately, you will need to take carryover cooking into account which can increase the internal temperature another 5-10 degrees, so for a perfect medium rare, remove from the grill once the internal temperature reaches ~125-128 (perfect medium rare is ~132). If you are going to cut immediately, you can remove it once it reaches to 130-132 degrees. Keep in mind that carryover cooking is more pronounced on thicker cuts because they hold onto to more heat energy.

One great thing about having the thermometer is being able to observe carryover cooking for yourself. Simply keep the thermometer inserted after you remove the steak from the heat and you'll see the temperature continue to climb!

I have had a great experience the past 9 months using the Lavatools Javelin thermometer which is 1/4 the price of a ThermoWorks thermometer (considered the bees knees) and still reads temperatures very fast.
https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ

I personally would get the following way sooner if I was building my kitchen all over again.

Also if there is a place you can get bulk spices near by I would go there for your spices, because if you havent already noticed spices are pricey at your local megamart.

Lavatools Thermowand - Same form factor as the much more expensive thermopen but at 1/3 the price.

Lodge cast iron skillet - great for searing meats or as a good starting pan.

OXO Bench Scraper - Makes prep work much easier and safer as you don't use your knife to scrape your food off the cutting board.

Immersion Blenders - When you dont want to use your big blender or want to blend something in your pot or pan.

Stainless Steel Cookware - Has a little bit of a learning curve but is great after the fact.

Aeropress - Life is too short to make shitty coffee.

Edit: added a thermometer/spelling

I purchased a ThermoPro TP-07 back in October. One the first use it was great. On the 2nd use, it stopped working but I am convinced that it is because i left the probe on the grill and it got too hot. There is a max temp allowed. I emailed the seller and told them the truth that i may have done it but i didn't realize it couldn't work that way; so they replaced the probe free of charge. I've used it numerous times since and it's been great.

https://www.amazon.com/gp/product/B014DAVCP4/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1

I like the ones like this. They're nice as you can just stick the probe in your meat, put in the oven, and get an alert when it reaches the perfect temperature. I have one by a different brand that great for this as well as using it like a regular instant read thermometer.

This is the one I have while I try to figure out if I want to build one myself or buy a much nicer one. Plus I'm not sure if I want to stay in this house for a while, so I haven't done jack shit yet, lol.

Got it from Wally World for $130 (I think it's listed for $160 or so on their site, just find a coupon).

Grab some lump charcoal and some wood chunks, for pork I recommend apple or cherry, and you'll need two temp readings, one for the pit and one for the meat.

I bought one off of Amazon. similar to this one But IIRC I got it for ~$25 during their "flash sale" around Christmas time)

For recipes, google is your friend. For temps and all that, google is DEFINITELY your friend. (Or just PM me.)

Reverse sear

I ain’t no master, but mine come out pretty good.

Gonna sound like a lot:

• Lay steaks over a wire-rack overnight, seasoned with fine-grain salt (table salt) all over, put paper towel or something beneath.

• Pre-heat oven to 220-250°F.

• Put steak rack on baking sheet (could have already had it on it in the fridge.

• Season with garlic and onion power.

• Put steaks in for 40-70min (depending on temp and thickness).

• Pull out at ~120°F internal temp. I use this thermometer, their flagship gets a lot of praise, but I ain’t spending >$50.

• Right before pulling out, heat up cast iron on stove at medium-high heat, with a touch of grapeseed or avocado oil (do not use EV olive oil, way too low of a smoke point, canola oil is a bit better, but grapeseed is a lot better). Directions say “ripping hot”, so I tried on max stove heat and it burnt the crust in like 15sec.

• Take steaks out and use a shit ton of paper towels to get them dry.

• Put steak(s) in pan, lay flat for ~1min.

• Flip.

• Put knob of butter in and use a spoon to baste (scoop melted butter/oil onto steak).

• Season with medium-grain freshly ground black pepper, both sides.

• Flip and repeat until steaks look awesome.

• For cuts with fat caps (ribeye), turn onto side and tilt pan to bathe the side in juices.

• Finish with finishing salt.

• Cut into strips, you need to use force, it should be done in one forward and one backward stroke.

____

Lots of people talk about aromatics, but I ain’t got twigs if this laying around.

I have a sous-vide, but the insides always came out a bit mushy, no real bite; I think it works better on less fatty cuts.

https://www.amazon.com/gp/product/B0096K1ZDG/ $60

No idea what kind of knifes you need. I like this set. I avoid serrated knives as they tear the meat.

https://www.amazon.com/dp/B00008GKDJ/ $15
Lodge is pretty much the go to cast iron pan. It's relatively cheap, but it is a pretty simple design after all.

You have 75 bucks left in your budget, I would get this:

https://www.amazon.com/Lavatools-Javelin-Limited-Ambidextrous-Thermometer/dp/B01F59K0KA/

Resist the urge to go cheap on instant read thermometer, it was the single best thing I purchased that drastically improved nearly all the food I cooked - especially steaks.

Anything like this works. do not wash the probe in a dishwasher, or soak in water, clean by hand.

https://www.amazon.com/Taylor-Digital-Cooking-Probe-Thermometer/dp/B00004XSC5/ref=sr_1_13?gclid=Cj0KCQjw_absBRD1ARIsAO4_D3tpSRCT7fe9Xc1KjO4E7kx1aBCAiombNRw1V8uRgLiFcWTRFdm0SeIaAhJCEALw_wcB&hvadid=241567707765&hvdev=c&hvlocphy=9030029&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=1892287846665362991&hvtargid=kwd-573895322&hydadcr=28576_10704709&keywords=digital+thermometers+with+probe&qid=1569379975&s=gateway&sr=8-13

Something like this will give you the best temperature, since it checks temperature at the grate, as well as the meat. If you do not smoke that much, you could buy a cheap oven thermometer and calibrate it in hot water and just set it on the grate.

https://www.amazon.com/ThermoPro-TP-08S-Wireless-Thermometer-Grilling/dp/B014DAVHSQ/ref=sr_1_14?crid=N6C4AIL1BP61&keywords=maverick+thermometer&qid=1569380102&s=gateway&sprefix=mavrick+them%2Caps%2C191&sr=8-14

A less expensive option is the ThermoPro, which I’ve been using for a few months. I’m not in love with it, but it does what I expect it to (accurate readings, wireless, reliable), and for only $37.00. What I don’t love is that the screen flashes different colors toward the end of the cook to indicate you’re close to target temp. Great for steaks, but not great if it’s on your nightstand for an overnight brisket cook, and you can’t turn it off. Still, for the price, I’m happy.

ThermoPro TP07 Wireless Remote Digital Cooking Food Meat Thermometer for Grilling Oven Kitchen Smoker BBQ Grill Thermometer with Probe, 300 Feet Range https://www.amazon.com/dp/B014DAVCP4/ref=cm_sw_r_cp_tai_DYI.zbKH1R9K6

Behold, he who feasteth upon the fowl known as Chicken! Thy prayers soon are to be answered, for thou shalt NEVER again cook this bird to any temperature other than perfection. I show you the path to the Javelin of Gefjun. She is the goddess of agriculture and tamed beasts, and this, her magical weapon, always reveals the internal temperature of any animal it skewers: Gefjun's Javelin, forged by the Dwarves of the Lave Tools

​

There are other more affordable weapons for this task, as are there other more expensive ones, but Gefjuns is perfect for the swoldier that demands quality and value.

​

Brother, thou will never be disappointed if thou use this lance. Thy chicken shall always succulent be, and they belly filled with joy as they muscles excess to swole!

I can't speak to this particular product, but I use their wireless thermometer all the time for smoking meats. It's a great product that works really well, and I would hazard a guess to say that this thermometer would be great, too.

This is what I have from them: https://www.amazon.com/gp/product/B014DAVHSQ/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I'd suggest this thermometer: https://smile.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ/.

They make cheaper and (much) more expensive ones. I have several. This is the best value. Fast and accurate.

If your boyfriend is into cooking and will also get use out of the thermometer you can upgrade to the Thermopop (~$35) or the best of the best Thermapen ($80) found on the thermowork.com website.

I'd highly recommend a remote thermometer. I have this one which Amazon tells me I bought in November 2014. It still works great and I think it's a rebranded Maverick which is highly recommended on AmazingRibs. Apparently this Thermopro is the best seller on Amazon for $20 more and has a couple more bells and whistles.

Well, I have no idea what your price point is, but there are a couple really nice options that I have my eye on:

A nice 'Cold Smoker' will allow him to smoke cheese, salt, or anything else that might melt if too much heat hits it.

How about a wireless thermometer (definitely need a wireless one, not blue tooth) so he can keep watch on his grill from inside

Maybe a real nice skewer set with an elevated cooking system?

or maybe a portable smoker so he can tailgate?

OR.... how about a new Grill with all the works?

The options are limitless

I'm a huge Kenji fan myself. I've cooked nearly half of the Food Lab book, and dozens of his recipes from the website, great stuff!

My thoughts on gifts

Lavatools PT12 Javelin

A Nice carbon steel wok

A good Dutch Oven

A torch for searing, or Creme Brulee

An awesome knife

Another awesome, but cheaper and well rounded knife

The list could go on, and on, and on....just some thoughts though.

Fermenter

If you like glass fermenters and have a power-drill get this or something like it. I absolutely love mine, makes cleaning my glass ones a cinch

Heating Element

Water proof and cheaper than any "brew belt" with same power density: Seed Germination Mat such as this one

Gloves

What you linked to are generic vinyl-dipped or nitrile gloves. I'd go for silicone barbecue gloves such as this for more insulation from the heat

Thermometer

If you're on a budget and Thermapen/MK4 is not an option, most reviews conclude this is the best bang for your buck: Lavatools Javelin

I've never added the probiotics, and I've had it turn out fine. Choose the plain version of your favorite yogurt, and you'll make a yogurt that tastes similar - you'll be adopting the same culture mix. Try other yogurts if you don't like how your first batch turns out.

My technique for keeping it warm is to put the yogurt in mason jars in a cooler with a heating pad. I fill any unused space with more mason jars filled with hot water. I have a probe thermometer sticking in there to make sure it's staying at around 100 degrees.

Alton Brown did a good episode of Good Eats on yogurt, and he had some really good tips.

thermoworks thermapen is usually considered the best but it $99 however their thermopop (http://www.thermoworks.com/ThermoPop?tw=WIRECUTTER) is also very good or the Lavatools Javelin (https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ?ie=UTF8&ascsubtag=SH47&linkCode=xm2&tag=thesweethome-20)

Ribeye is great (as long as there are no bones, meat cuts with bones are harder to cook in a pan as the meat shrinks away from the bone and it makes so the heat is less even) Other cuts are NY strip, "Flat Iron" (shoulder cut) cuts and tenderloins (usually filet) small tri tips (usually sold as grilling tips) or the eye of the round/chuck eye round. I just found this chart which is useful http://cdn.foodbeast.com/content/uploads/2014/07/beef-cuts.jpg

If you are getting your steaks at a grocery store try and find a butcher in my experience they are usually the same price for the same quality of meat the leaner the meat or the lower quality the harder it is to cook and in generally just isn't as good. So if you're getting select grade meats using more lubrication when cooking will help and cooking it more towards rare will help make it softer. The lower grades do not have that nice marbling of fat which helps lubricate the meat while it's cooking also fat is flavor so less fatty meat less flavor. (http://www.primesteakhouses.com/how-usda-grades-beef.html) If you have the budget prime is the way to go, if your on a budget then skip the NY strip/ribeyes and go for those flatirons (depending on how it's butchered some flatirons will still have parts of tendon in them taking them out is a good idea before cooking) tri tip grilling tips or the chuck eye, all those cuts are generally much cheaper contain more fat and for me they turn out better than the select grade of the more expensive cuts.

The thing is you can smoke on near anything once you know how to actually smoke. You didn't say how much food you were looking to do at one time but you can smoke on a basic cheap charcoal grill. This one would work fine - http://www.homedepot.com/p/Aussie-Walk-A-Bout-Portable-Charcoal-Grill-4200-0A236/100164850

Or just go to craigslist and see if you can find a used cheap charcoal grill. After that, go to a website like amazingribs.com and read everything in there until your brain melts. Smoking isn't any kind of secret, it all comes down to time, temperature, humidity control. Once you get that down pat you could smoke in a 55 gallon drum if you wanted to. What is more important than the actual smoker itself is your thermometer. You have to have a good thermometer if you want good results. Click this link, for the money, you can not get any better. It's not a thermapen, but it's 99% of what a thermapen does for a fraction of the cost - https://www.amazon.com/Lavatools-PT12-Javelin-Digital-Thermometer/dp/B00OXHQL3Q/ref=sr_1_1?ie=UTF8&qid=1496441176&sr=8-1&keywords=lava+tools

The box angled up on the right is the Auber PID in a 3D printed case. I purchased the PID, SSR, and screw RTD separately from the kit to save some money and then created my own wiring harness. If you're good with detail and are capable of being careful, the kit install is a breeze. There are Youtube videos that show all of the steps involved, so go check some of those out if you're on the fence.

The other device I have on top of the Silvia is a Taylor grill thermometer. I have the probe inside the machine taking a reading of the top of the grouphead. This thermometer is awesome because it allows you to set an alarm for a target temperature, shows the current temperature, and has a stopwatch (all displaying on the screen at once). It alerts me when the machine is up to temp and is my shot timer.

One thing I would strongly suggest (if you haven't done so already) is going out yet today or tomorrow and obtaining a remote-probe thermometer with alarm - something like this. Try Target or Wal-Mart or BBB, or somewhere that sells a decent selection of kitchen supplies.

Secondly, consider employing a reverse-sear technique if time permits (it takes hours, but yields great results) . See this article.

Thirdly, if one of your company likes medium-well/well-done and you can't disinvite them (j/k), I agree with the slice-and-sear method mentioned by /u/AlabamaAviator.

If your meat's not juicy, it's almost certainly because you are overcooking it. As others have pointed out, cubed chicken takes very little time to cook. It's probably better to cook them as larger pieces and then cut them up.

BTW, cooking to correct temperature doesn't mean that long cooking times are bad. For example, when stewing beef or chicken, it's entirely possible (and sometimes required for tougher cuts of beef) to cook for hours at a time - but the key is that this is done at a low simmer.

For burgers, you want to cook them at a relatively high heat so the outsides get a nice brown crust while the center is a nice medium rare. Some people will say "only flip it once", but I think that is a myth. I've flipped steaks and burgers multiple times without any ill effects. In fact, my preferred method of cooking steak is to use a lot of oil, flip it every 30 seconds while basting it continuously in the oil with a big spoon.

Another important point if you are forming your own burgers. DON'T OVERPACK THEM. If you are squishing them together very firmly, you will end up with hard bricks of meat. Just enough pressure to hold them together (at least a half inch thick. I like them thicker) and you will get nice juicy crumbly burgers.

Lastly, let the burgers rest for 5 minutes (longer for big cuts of meat). Otherwise, a lot of the juice will leak out when you cut into it.

Get something like this thermometer to help you cook steaks and burgers.)

Edit: I've never read this book, but America's Test Kitchen is an awesome resource. LINK. I think I'll buy this myself!

Not using enough salt. Salt pasta water. Rub salt into meat. Season everything appropriately, especially baked goods.

Moving meat or fish and failing to caramelize. If you're cooking a steak, sear it on each side on as high of heat as possible. Fish, cook medium high until it's done 2/3 of the way through, flip and finish the other side.

Having too much water in, or on the surface of, whatever you're cooking. Meat should be dry before browning. Vegetables should generally be as dry as possible when processing (for example you want to remove the water from potatoes before making potato pancakes, things like that)

Overcooking. Shoot for medium rare with steaks, chicken etc. What really helps is a good digital thermometer. I have this one and I think it's the best value.

Learn to balance tastes and flavors. If something has a lot of fat, try adding an acid. Always make sure there's the right amount of salt. Salt balances sweet etc...

I've got opinions on a couple of these:

-1. pork butt is super forgiving...next closest I would say is a prime rib roast. It's a nice big chunk of tasty meat that smokes up nicely. Turkey breast is another tough to screw up option.

-3. You'll want a wireless like a Maverick and a decent instant read unit, the Lavatools Javelin is a very good and inexpensive option

> Any idea where I could get aged steaks

The key to great home steaks is salting them at least 8 hours before cooking them and reverse searing them. Aging is nice too of course. You need a probe thermometer to do a reverse sear.

https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C

Lobels sells good steaks but you pay a lot for them.

https://www.lobels.com/Steaks-4


> or ribs already marinated or anything like that?

Just order them from a local BBQ joint already smoked and cooked, then freeze them. Buy a vacuum sealer to seal them before you freeze them. They freeze well. You can heat them by warming them in the vacuum sealed package in a pot of warm water, then put them under the broiler to crisp them up.

When it comes to meat, the very most important thing in getting the result you want is temperature. Get yourself a good thermometer.

This is mine, it works great:

http://www.amazon.com/Accurate-Splash-Resistant-High-Performance-Digital-Thermometer/dp/B00GRFHXVQ/ref=pd_sbs_k_4?ie=UTF8&refRID=0VQZ2ZY77H5WZMTFHDPY

Your steak is traditionally best at medium rare. This happens at 130 degrees Fahrenheit. This site is godly for meat: http://amazingribs.com/tips_and_technique/meat_temperature_guide.html

They have everything you need to know.

When it comes to steak specifically, your two concerns are temperature and crust. Reverse sear method gets you both.

You're welcome. It's definitely one of the easiest ways to cook a perfect steak if your new to it. It's hard to go wrong, unlike if you were cooking solely on a grill/in a pan.

The two most important things to remember here are cook on a rack like this, not flat on a cooking sheet.

And use a meat thermometer like this one. Don't just guess at the temperature.

Not even just a meat thermometer, but an internal probe. You pop the probe in, attach it to the timer bit, set the temp alarm and when the meat hits your desired temp you pull it out. I stuck some half frozen bone in thighs in the oven tonight at 400 and when the alarm went off I checked each one to make sure they had all reached temp and then pulled them out. Perfectly cooked and juicy.
This is the one I have https://www.amazon.com/dp/B00004XSC5

This is the best thing for Thanksgiving turkeys as well.

Of course! Happy to help! Definitely recommend an instant read thermometer as well (I have this one: https://www.amazon.com/gp/product/B00OXHQL3Q/ref=oh_aui_search_detailpage?ie=UTF8&psc=1)

I typically remove the chicken at about 160f because meat will actually continue cooking after you remove it from the oven, so you'll get up to 165f by just letting it rest for 5-10 minutes after taking it out.

I don't mean to sound like a salesman, but the ThermoPro was an easy choice for 45$ from Amazon. It's been great!

I have 2 of the therm pro wireless ones. Each one has 2 probes that I have placed around. I adjusted for the smoke today and its much better at least. Will need to keep practicing to dial in the temp settings on this thing.

The ribs turned out great. Flavor was perfect just cooked a little to fast so did get the clean bone pull.

This one: https://smile.amazon.com/ThermoPro-TP-08-Wireless-Thermometer-Grilling/dp/B014DAVHSQ/ref=sr_1_4?ie=UTF8&qid=1527528095&sr=8-4&keywords=therm+pro

I'm not OP, but I just bought a meat thermometer that goes in the oven and lets you know when your chicken is internally 165 degrees Fahrenheit by setting the temperature. You just stick it in the thickest part of the chicken. It takes out ALL the guesswork. Just cook your chicken in the oven with a little olive oil and preferred seasonings. I prefer salt, pepper, paprika, garlic salt, garlic powder (I really like garlic).

You can use it with any meats, but I prefer to eyeball my steaks. But chicken only really has one temp where it works (165) haha. This isn't the exact one I bought, but it's pretty close. You want one with a cord that will let you put it in the oven.

So, I have a thermometer already, but it's awful, slow, and not very efficient. It does the job, but it could use replacing. On my kitchen WL is a new meat thermometer that would be really helpful in my kitchen endeavors. I prefer the black one, but any color would be okay!!

Thanks for the contest. This is a great idea!!!

Fast & Accurate, Water-Resistant, High-Performance Digital Food/BBQ Thermometer - Lavatools Thermowand® (Sesame) https://www.amazon.com/dp/B00OXHQL3Q/ref=cm_sw_r_awd_u2JGub0X5JC9Z

I have one and it works great. I recommend it. I also have a Lavatools thermometer for those instant reads, also works great for probing meats like brisket.

Generally speaking around here the Thermoworks Thermapen (and the other Thermoworks products) is considered the gold standard. And there is no reason why it shouldn't be. It is accurate and fast. But it is also somewhat pricey. Especially for people just getting into grilling.

Personally, especially for people just getting serious about grilling, I tend to recommend the LavaTools Javelin ( https://smile.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ ). The price is nice and low and the performance is fairly comparable to the Thermapen. (source: http://www.brewunited.com/index.php?blogid=150 ) Note that the tester ( u/sufferingcubsfan ) thought he was testing the PRO model when in fact he was just testing the standard.

While the testing wasn't exactly vigorous or scientific journal worthy, it was enough in my book to save myself the $75 and go with the Javelin. That was @ 1.5 years ago and I haven't looked back yet. I've also given it as a gift to friends that either grill or brew beer (or both) and haven't heard a complaint yet.

Everything I hear is that those things aren't the best for brewing...

I got this Taylor Digital Cooking thermometer with probe for $20 at Target a year ago and it works amazingly. Here it is on Amazon for $2 less with free shipping.

The probe is linked to the unit via a 4' long cable capable of withstanding oven broil temperatures, very durable. You can set timer alerts and temp alerts to let you know when your mash/wort has reached a certain temp.

The unit is magnetic so you can stick it to your brew pot or oven (you can use it for baking and stuff too) and it's brought my grilling to an entirely new level. I've gotten really good at grilling steaks and pork chops thanks to this thing.

I have a Flame Boss 300, its amazing.....keeps my KJ within ~3F of the set temp. A little pricey, but well worth it.

You can get a Thermopro TP20 with the clip to mount a probe to the grill, and a meat probe for $50

As far as your question, you can....just be mindful of where you are taking your reading. Don't use internal walls or the heat deflector, to get a good reading youd need to get it from something on the grill surface, or if you are doing indirect, maybe a drip pan or something right under the grill (I use a 16" cast iron skillet as a drip pan, sitting on my accessory rack in my KJ)...its far enough above the heat deflector and close enough to the grill that I feel comfortable with the reading

A heads up for people shopping for meat thermometers on Amazon. There's a lot with fake reviews that make them look better than they are.

Use a site like Fakespot to make sure the reviews are legit. I found this one that has honest reviews and works great.

First, the hats look great! I have always dropped a digital thermometer in one of the top vents and has seemed to work well. As rocketspank pointed out, just make sure it isn't touching any of the pit or grill and you should get a good reading.

The thermometer makes a huge difference. A programmable meat thermometer is sooo great to have and they’re fairly inexpensive. Just set to alert you to the temp and you can be sure you won’t overcook it. Something like this is all you need: ThermoPro TP-08S Wireless Remote Digital Cooking Meat Thermometer Dual Probe for Grilling Smoker BBQ Food Thermometer - Monitors Food from 300 Feet Away https://www.amazon.com/dp/B014DAVHSQ/ref=cm_sw_r_cp_api_i_YVWZCbTKW68T5

I gave up my other grills for a weber kettle and have been happy with the choice ever since.

For slow cooks, look up the snake method. It's fantastic for things like a pork butt for holding a lower temp for hours. I picked up two things that made it much easier for me do the cook without as much stress.

The first is a Thermapro 2 probe wireless thermometer so I can monitor the grill temp and the meat temp. So i can basically ignore the grill while it smokes the meat and enjoy my company instead of focusing on the grill.

The second is Tip Top airflow regulator. This sits on top of the exhaust and uses a temperature sensitive coil to open and close the vent to help control airflow. Takes a little practice to get used to, but when you do, it really helps with my temp stability.

(Those should not be affiliate links but I wouldn't know one if I saw one)

Any 5$ thermometer on Amazon is fine.

For example, I am using this one for my macarons and it's perfectly fine.

https://www.amazon.com/dp/B0198473E4/ref=cm_sw_r_cp_awdb_3BEfzbRWPVDYA

But I would advise you to get one more like this :
https://www.amazon.com/dp/B06WVMT7QN/ref=cm_sw_r_cp_awdb_mDEfzbXFH0MBQ

The problem with the first one is that it's pretty hard to get it not to move in the pot. So for 3$ more it might be worth it.

That is a good electric smoker, I have the same one but an analog so it's harder to control the temp on mine. You need chips for the digital one and I've also heard the chip tray is pretty small in it. People remedy the small chip tray with the Amazen Pellet Tube. You want to open the door as little as possible so this lets you go the full smoke time without needing to add more chips. Getting a wireless dual probe like the ThermoPro can take a ton of the guess work out of smoking also.

That digital smoker + the wireless probe would make smoking not much more difficult than throwing something in the oven.

Not sure what you consider affordable, but the ThermoPro TP07 has great reviews on Amazon, is only $35, and Amazing Ribs gave it a silver medal, saying the only negative was that it didn't announce when it lost signal.

If I didn't already have one I received as a gift, that's definitely what I would buy.

I have this one. It works great.

Here is a great review of the popular ones comparing them.

Minor things aside, like how many sensors can be attached, how it's powered, what it physically looks like, etc, most Bluetooth LE wireless thermometers are all the same Chinese "iBBQ" guts. This is obvious when you look at the app they use, as it's always exactly the same minus the branding. See:

• Tenergy Solis
  
• Inkbird (different case, different probes, but same app == same guts)
  
• Whatever this thing is
  
• And another one
  
• And another one
  
• And another one
  
• seriously, I could do this all day
  
  Same guts, usually the same probes (Inkbird's probes seem higher quality, but I bet they're still compatible with everything else here), same app. These are all just different companies that hire a factory through Alibaba to build a custom shell (and oftentimes not even that, just slap their name on the same old shell), and then drop-ship them on Amazon.
  
  That said, the guts aren't bad. I've been using a Tenergy Solis for a little over a year, and though the probes lose their color quickly in the smoke (I can't tell the difference between yellow, orange, and purple), they're still reasonable accurate, easy to use, and I'm still on the same set of batteries from over a year ago. Range is also solid, as Bluetooth LE can go a pretty decent distance.

Heh.. Indeed, you can buy any level of quality / price / technology in a probe thermometer, the above referenced example, I'd place on the high-end of the scale. I own, and use 2 remote probe thermometers (with alarms) and have gone through a few others in the previous years. This Polder model ( http://www.amazon.com/Polder-Original-Cooking-Timer-Thermometer/dp/B0000CF5MT/ref=sr_1_4?ie=UTF8&qid=1450201255&sr=8-4&keywords=remote+probe+thermometer) can be found at local mega-marts usually, or another brand of roughly the same quality for ~$20. The Amazon sellers have them as cheap as $14 or $15. They're fairly cheap, very convenient, and typically accurate within a degree or two. (I have a Nanmac factory calibrated type C thermocouple, on a eurotherm 2704 3 loop PID controller to reference with..) /u/Blog_Pope has a very practical solution to "police" your Anova, that will alert you if there's indeed a problem... Its just that theres considerably cheaper probe thermometers than he linked to.

Plus, they're great to have around for any other cooking you may be doing.. Say butt-can chicken on the grill, or Thanksgiving Turkey, or Christmas Ham, or Tuesday night Meatloaf... Having a constant temp reading on what your protein is doing in the cooking environment, can help you avoid dry, over-done meat. Set the temp alarm for a little under your target temp, and you dont have to worry about it until the beeps! :-)

I have a Thermapen at home but bought a Lavatools to use at a friend's house, and it's just as good. The Thermapen is a bit faster, a bit easier to read, and a bit bigger, but given the price difference I'd recommend the Lavatools.

https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ

I went with the Thermo Pro TP-20 when i was looking for a thermometer. I did an ice bath when i got it to make sure that it was on point, and it was. It has preset meat temperatures, but i always end up using the program or BBQ settings. The sending unit at the smoker has a nice hook on the back so you can hang it from a handle. In rain i just put sandwich bag over it to keep it dry. The receiving end, i can walk anywhere in my house and receive the temperatures. I am very happy with this unit.

Got a Thermopro TP20: https://www.amazon.com/dp/B01GE77QT0/ref=sspa_dk_detail_0?psc=1&pd_rd_i=B01GE77QT0&pd_rd_wg=aREHz&pd_rd_r=NVP6BR8RQH15JD89K8G0&pd_rd_w=p3Fqm

Works fine, and I've been really happy with the reception--from anywhere I am on my property (small city lot) it works great.

However, I was disappointed that there is no way to calibrate the probes. I've taken to just buying spares to replace the old ones when they stray. Is there any device out there that allows calibration? Is this a good feature? Or is replacing probes the best way to deal with this?

This is the style of one that I have that I've seen recommend a few times around here. If you have a thermopen you should be fine. Those things are pretty awesome (and pricey).

I use the ThermoPro TP07. Honestly, I got it because it was cheaper than the others, and I didn't know how much I'd be really using it. Now that I have it, I use it ALL THE TIME for everything. I even use it when I make bread. It's been used a ton since I got it last October and I haven't had to replace the battery yet. It works great although it feels a bit cheap. That doesn't bother me since it gets the job done at a fraction of the cost of the other ones. We will see how long it lasts. Might invest it a nice one if this guy ever dies since I do use it a bunch.

Tangentially related, I would get his books as well:

http://www.amazon.com/Im-Just-Here-Food-Version/dp/158479559X/ref=sr_1_4?s=books&ie=UTF8&qid=1291527138&sr=1-4 (This one is about cooking)

http://www.amazon.com/Im-Just-Here-More-Food/dp/1584793414/ref=sr_1_6?s=books&ie=UTF8&qid=1291527138&sr=1-6 (this one is about baking)

Read through those and you'll feel much more confident.

If you are cooking meat, I'd suggest getting a probe thermometer: http://www.amazon.com/Taylor-1470-Digital-Cooking-Thermometer/dp/B00004XSC5/ref=sr_1_2?ie=UTF8&qid=1291527262&sr=8-2

You'd be amazed how good any kind of meat tastes just with some salt and fresh pepper cooked to the exact right temperature tastes...

Yeah I got my etekcity food thermometer for meat and it works great, and was like 10% of the Thermapen's cost. Reading temperature, even with a high sampling rate, does not need to cost that much imo. I bet even something like this would do the job.
https://www.amazon.com/UINSTONE-Digital-Cooking-Thermometer-Stainless/dp/B06WVMT7QN/ref=sr_1_18?s=home-garden&ie=UTF8&qid=1497330237&sr=1-18&keywords=temperature+probe

Well, I know you already have a good one now ... but if you are ever in the market for a secondary check out the lavatools javelin. I'm sure it's not quite as good as thermapen, but it's $25 and is the best digital thermometer I've ever used. Miles ahead of stuff that's in retail stores.

https://www.amazon.com/dp/B00OXHQL3Q/ref=asc_df_B00OXHQL3Q5025793/?tag=hyprod-20&creative=395033&creativeASIN=B00OXHQL3Q&linkCode=df0&hvadid=193129986239&hvpos=1o1&hvnetw=g&hvrand=5333425379398329994&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9013526&hvtargid=pla-335441705164

I got this one. The app is good and easy to setup, I like it a lot better than my Maverick plus it has 6 probes

I don't think you necessarily need to go lower than 275, but you definitely can if you want. That being said, I would never wing it by trying to time the temperature. Pick up a probe thermometer, they're cheap and take all the guessing out of the reverse sear (and any cooking of meat in the oven), here's the one I have. I was freaked out to have that cord in the oven while it was on, but trust me, that's what they're made to do.

I do mine in the oven at 275 until the inside temp is about 125 for medium rare or about 135 for medium. Once it's at my desired temp, I pull it out of the oven and let is sit for 15 minutes. At 12 minutes, I start to heat a pan to get it as hot as possible. Any pan should work, but I like to use a cast iron skillet. I sear each side for about a minute and a half, then serve that sucker piping hot.

I know you didn't ask for this, but thought it might be helpful.

Unfortunately, no. If you’re completely new to developing and haven’t yet done black and white, there’s a bit of an initial expense. I’m going to just list off everything I use for developing. It’s actually pretty compact, I’ve thrown it all in my car on impulse and developed C41 at friends’ houses a few times. I store it all in a small cooler which I also fill with water while developing. Since the developer needs to be 102°F with moderated precision for the duration of the developing time, it helps to have a larger body of water that won’t lose temperature as quickly. So first step for me is to fill this cooler slightly upwards of 102° to put the tank in while I’m not agitating. If you’ve got a cooler, great; if not:

---

• Cooler - $27.50 on Amazon
  
  
• Changing bag - $13.95 on Adorama
  
  
• Accordion bottle (x2) for developer and blix - $14.99 on Amazon
  
  
• Regular bottle is alright for stabilizer - $3.95 on Adorama
  
  
• Tank and reels - $31.77 on Amazon
  
  
• Funnel(s) to put chemicals back - $2.20 on Amazon — it helps to have a few to avoid the developer and blix coming into contact with each other
  
  
• Thermometer (ideally waterproof, digital is nice) $4.99 on Amazon
  
  ---
  
  I think that’s about it! You can definitely go cheaper if you look around. The one thing I wouldn’t cheap out on though is the tank/reels. I started with a really cheap stainless steel setup. My reels came pretty bent up and took ages to load, like half an hour at times. I’d often have film stick to itself. I tried C41 with it one time and got blix everywhere, plus it was leaking in the cooler underwater. Everyone says Patterson is the way to go, and I haven’t tried much else but it’s served me well.

The appliance is much bigger than those three instruments? You don't need the thermometer, although I'll grant that until you have the experience they are helpful. Reasonably accurate ones are only $10. All three pieces together cost way less than $100 and take up half the space of a standalone appliance. Each piece also has dozens of other uses beyond deep frying alone, while excelling at that particular task.

I can't really argue against "I don't wanna," but the arguments you're putting forward don't hold water.

Edit: I dug a little deeper and looked at a different 5 Qt dutch oven on Amazon. It has a larger capacity, takes up less than half of the space, and weighs only 7 Lbs, 8 if you include the diffusion plate. Cost for the dutch oven and plate are ($20+$15) $35, which leaves you a whopping $65 for a thermometer of your choice. I personally use a javelin which is ~$20, but this guy costs $35 and would be a lot easier for deep frying. Saves you $30 over the appliance, takes up significantly less space, weighs significantly less, and can be used for many more kitchen tasks.

i have a probe thermometer similar to this one

and the smoker has a built in meat probe that i can track/be alerted via bluetooth, or by a readout on the smoker.


thanks for helping me to sort all this out. this meat is mostly for me and a couple friends that understand its my first time, so if i screw up, i will still have hopefully learned something.

I'm dealing with lipase for the second time now. Scalding adds a step to your pumping routine but it really does work. Get an instant read thermometer to make your life easier. You can scald on the stovetop or, even better, using a bottle warmer. With a bottle warmer you're at no risk of forgetting about it and accidentally boiling it (I speak from experience), you can just set it and forget it once you figure out how much water to use. Also, the bottle warmer is good for scalding on the go if you have to do it at work/school.

I preheat my cast iron to 475 in the oven for a good half hour - then bring it up to my stovetop. I keep it on a medium high heat on my stovetop - I have an electric stove and set it to setting 6 on a 1-10 scale.

But most importantly - pickup a meat thermometer: it takes the guessing work out. I got one on amazon for $17. Pull my steaks at 115 and let them rest for 10 mins and they always end up a perfect medium rare.

https://www.amazon.com/gp/product/B017613C3C/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

https://www.amazon.com/gp/aw/d/B014DAVCP4/ref=mp_s_a_1_1?ie=UTF8&qid=1509497150&sr=8-1-spons&pi=AC_SX236_SY340_QL65&keywords=digital+meat+thermometer+for+smoker&psc=1&smid=ASOOYMPIKYKXM

I have friends with ones like these and they love them

250 is way too high. I guess you got it from ribs/brisket smoking recipes, but sausages are not supposed to be smoked under higher than 170F-175F temperatures. You are right that you cook the fat off. It will give you dry sausage without nice glossy surface. Get a meat thermometer to make sure that you won't overcook your sausage. 155 internal should be OK. I invested $50 recently in these guys. Very convenient. You can monitor both temp of your smoker and internal. Highly recommend.

You absolutely MUST use this technique! It is called a reverse sear. Search "Guga foods" on YouTube
(Or click here, he talks about pan frying in the beginning too, and the reverse sear is around the 15 min mark, a fun video regardless and cast iron plays a role)
https://youtu.be/4oLnJiYN_GE

Also, get a nice thermometer, you won't regret it. I just got this one from Amazon:
https://www.amazon.com/gp/aw/d/B01GE77QT0/ref=sspa_mw_detail_0?ie=UTF8&psc=1

Next time use a probe thermometer that you can leave in the roast with the temp gauge outside like this
https://www.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C/ref=mp_s_a_1_3?adgrpid=56143345636&gclid=Cj0KCQjw8svsBRDqARIsAHKVyqEc7A7Bx34kYrVG4mob9kO0stg7W9M4FRBCWuHwEReZBqdlkQtc9l8aAu5dEALw_wcB&hvadid=274708372980&hvdev=m&hvlocphy=9003357&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=8239971173128604548&hvtargid=kwd-6198397217&hydadcr=14889_10218911&keywords=probe+thermometer&qid=1569928012&s=gateway&sr=8-3

They are pretty cheap and a great tool.

If you absolutely have to stay under $50 then go with this..

http://www.amazon.com/Maverick-Remote-Smoker-Thermometer-ET-73/dp/B0000DIU49

If you want to spend a little more get this one...

http://www.amazon.com/dp/B00FM8DJHQ?psc=1



I own that first one and i've never had any problems with it. It's the older model (that's why it's cheaper) but the thing has been rock solid for me. You cant go wrong with Maverick. They're commonly recommended for a reason.

Whatever you choose make sure it's a wireless one. I can sit my ass on the couch and watch the game and know exactly what's going on outside. It's great!

Learn how to cut up a chicken. This saves you tons of money, I bought a whole chicken for $4 last weekend, enough for 3 meals for my wife and I.

here is a really good short how-to.

Get a good digital thermometer, preferably one of the ones with a probe that can go in the oven. A lot of recipes tell you to cook until "done" or the internal temperature reads something. A good thermometer will help keep you from over or undercooking things, especially meats. This is a decent one.

In-oven thermometer gets liquid in the probe and that causes it to read very wrong results, don't use it in wort. How do I know - I tried to use mine :)
The infrared is also probably influenced by evaporation and it measures the surface temps which could differ from the liquid temperatures.

Like people said Thermoworks is good.

I got myself Lavatools one and can't be happier - https://www.amazon.com/Lavatools-Javelin-Ambidextrous-Thermometer-Chipotle/dp/B01F59K0KA?ref=ast_p_ep.
It reads in several seconds, the screen flips if you flip the thermometer, there is also light in it, so it lights up when dark, it doesn't get foggy from the vapor.

I like it better than the straight thermometer because you can sanitize it and put it on it's back and keep measuring the temperature without re-sanitizing (I do it while chilling wort).

I hear Thermapen is the best thermometer. They're a little pricey though. I use this one and it's worked pretty well for me.

Don't remember which one since it's old but something like this should work for you. Don't get the cord wet as it will short out the probe. I kink the cable so that it won't drop into the liquid past the solid metal. It's not going to give give you the fractions of a degree but I figure just being able to generally track the temp throughout is good enough.

Obviously if you're a Q-Enthusiast you may already have most of these, but in addition to the other post:

Bear Paws

Flavor Injector

If you have a big spender looking for ideas, Automatic Temperature Regulator or any of their competitors

For the poor person looking for ideas, could give them a rub recipe you love (e.g. Meathead's Memphis Dust) and have them make it out of stuff they likely have access to in their spice cabinet already. The rub will have a limited shelf life, but useful to have and cheap for them to put together in a mason jar. Similarly, could ask for good hardwood to throw in the smoker

I felt the same way with 2 different analog meat thermometers. I decided to risk $20 and purchased a digital thermometer from amazon: http://www.amazon.com/Epica-Ultra-Fast-Digital-Meat-Thermometer/dp/B0089O0W1G/ref=sr_1_2?ie=UTF8&qid=1421357270&sr=8-2&keywords=meat+thermometer&pebp=1421357270153&peasin=B0089O0W1G

After getting one of these, I noticed the ability to get more consistent reads. I was fairly certain that I was using the analog thermometers correctly, but I highly recommend a digital one. I noticed less effect from heat sources (grill) and the fast reads are simply easier and more convenient.

Buy a nice thermometer like this if you don’t have one, two even. https://www.amazon.com/ThermoPro-TP-08S-Wireless-Thermometer-Grilling/dp/B014DAVHSQ?ref_=bl_dp_s_mw_8074453011

Make sure the heat shield is in the right position to get the best heat distribution and limit hot spots. A laser temp gun makes this easier.

Setup an ambient temp probe near the meat to monitor temperature. My grills internal sensor is not always accurate. So I’ll just manage the temp with a few extra probes I set up.

Low and slow and you’ll be fine. Don’t go off time, use a meat probe and cook until it reaches temp. I second amazingribs.com. A brisket will take awhile depending on size.

https://www.amazon.com/gp/product/B00004XSC5/ref=oh_aui_detailpage_o01_s01?ie=UTF8&psc=1

This product is garbage. I suspect that my first batch of my Honey Wheat Ale mashed too high (BIAB method). As such, I fear that not enough starch conversion happened, and yeah.

So I learned, always have iodine on hand. I did not, so I will not be able to tell the full damage for 3 weeks at least. But I have iodine now.

I also really learned that brewing beer is forgiving as hell. I may not have perfect cleaning and sanitizing methods like the big boys do in the industry, but my first batch of beer came out pretty damn good. And I already have ideas to tweak that kit recipe further.

I also learned that it only takes 1 or 2 yeast cells to propogate properly and ferment. I had an incident where I spilled half of my rehydrated yeast if not more, and that was my first batch. Came out absolutely delicious, but was worrying because of the slow start to fermentation, but it worked.

I was also worried that my first batch was going to come out wrong somehow, because I was not able to test my Original Gravity, because some idiot in the room forgot to purchase a hydrometer. I own one now, and my Final Gravity readings were on par. I did something right!

Brewing Beer is a forgiving hobby, compared to most. There is truth in the statement "Relax and have a homebrew."

Here is a little explanation on a [dry brine] (https://www.youtube.com/watch?v=QkaslYP1Ruk&list=PLDmXPQGZmiCGEvCF-XztLdo1boZWkXSqK). Also butter under the skin. The most important thing is to make sure you don't over cook the turkey. So I use a thermometer that allows me to keep an eye on the temp without having to open the oven. Good luck with the turkey

Last minute effort? Defrost in cold water (running water will make them defrost even faster). Marinade for 30 minutes; I usually do a combo of olive oil, S&P, lemon juice, chopped garlic/garlic powder, chopped onion/onion powder, and oregano or thyme. Grill or pan fry on medium-high heat, reduce heat to low when you've achieved your desired outside sear and cook until 155-160. Invest in a thermometer, it's definitely worth it... I love this one: http://www.amazon.com/Ultra-Accurate-High-Performing-Digital-Thermometer/dp/B00GRFHXVQ/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1426294198&sr=1-8&keywords=meat+thermometer

I can go first:

$27 - Digital meat thermometer, very useful...not necessary if you've got a wireless thermometer already but very good if you don't - Amazon link

$15 - Bear paws - good for making pulled pork. Amazon Link

I don't know much about gas smokers other than this one, so if it's a gas smoker you want, I can't help.

However, if you are looking for a general recommendation, I would go with a WSM. It's what replaced my gas smoker, and I have been happy with it over the last 4 years since I got it. To make things easier so that the smoker doesn't have to have a babysitter, I also got a temperature regulator which allows overnight briskets as well as sleep.

The price is a bit steep for each of these, but it has been well worth it because of the end product.

I bought this guy:

https://www.amazon.com/gp/product/B07477NMF4/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

It works great but the clip is more made for a grill rather than the side of a pot. I figured out a way to hang it off my kitchen cabinet for cheese making and the cord on the probe is plenty long enough.

I also have to say that it is fabulous for smoking a brisket, if you want something that serves more than one purpose and are into that kind of thing.

you did mention that you went straight from the fridge to the pan. that means the meat is starting out cold in the center and will take longer to heat up. he started with a steak that had been left to warm up to room temperature.

i agree with /u/AManAPlanACanalErie that using a thermometer takes a lot of the guesswork out. if your steak isn't hitting the internal temperature that you want after searing on each side for 1.5min or whatever, you can toss into a low heat oven to finish off. i have a thermometer like this that i stick in the steak as I'm finishing the sear. If it is still below the temp I want, I throw it in the oven for a bit to finish it off, leaving the thermometer in it. You want to make sure the tip of the thermometer is in the thickest part of the meat.

pizza stone

I'd also suggest:

https://www.amazon.com/dp/B00OXHQL3Q/ref=twister_B00GGMFK9M?_encoding=UTF8&psc=1
save your thermapen money and buy this. It works great for a LOT less money.

https://www.amazon.com/Weber-7203-iGrill-2-Thermometer/dp/B01MG2CNDL/ref=sr_1_3?ie=UTF8&qid=1498510072&sr=8-3&keywords=igrill+2

http://www.kickashbasket.com/store/product-detail.php?product_id=1

https://smokeware.com/products/stainless-steel-vented-chimney-cap

Do you have a good thermometer system? If not, you need to get one.

I did and it changed the way I smoke and dramatically changed the way I grill. No more guesswork and I have a remote sensor which is great.

The results with this new method on the grill are astounding!

I can't recommend this enough.

this is what i have

Use a non-contact thermometer to check the temp of the ceiling radiator:

https://www.amazon.com/Nubee-Temperature-Non-contact-Infrared-Thermometer/dp/B00CVHIJDK

If it IS getting hot, then a reflective radiant barrier behind the pipes could send more heat towards you, and less into the ceiling. A simple fan blowing on the pipes could help, as well.

If it is not getting hot, then that should be addressed.

Yep with the Smokey the minion method is the way to go - it can run a long time without needing any help - much longer than it takes to do a pork butt.

As far as temp, I would recommend getting something like this -- you just put the probes in and kick back inside and relax until it reads 200. I usually put the probes in when I foil it up a few hours in.

That's a themometer designed for use in the oven, to be left in the meat. It's great for that purpose, but it is very slow to read, making it a bad choice for stovetop cooking, or anything that will be moved around or flipped a lot.

For cooking a steak, or anything that you'll be cooking at least partially on the stove, you want an instant read thermometer, like the Thermapen. If you want something cheaper, the Lavatools Javelin or the Thermoworks Thermopop are a great choice.

You need the Javelin Pro, it's great and very responsive. It's a non-sale price of $50 for a thermometer that has magnets built in, waterproof so it's not the end of the world if you drop it in the mash and backlit display for easier reading.

the thermapen is fantastic if you have 100 bucks to spare. nist certified and delightful to use.

after my thermapen broke i bought this and it's about 80-90% as good for 1/4 the price https://www.amazon.com/Lavatools-PT12-Javelin-Digital-Thermometer/dp/B00OXHQL3Q/

1. You'll probably want at least one non stick pan for eggs. Teflon is not harmful provided it's not heated to around 500F. It's used in medical implants and is totally inert in the body.
   
2. Generally it's better to go for quality, but you don't have to go all out. For any of the big premium price names, there's a mid priced brand that's virtually the same product. Stuff on the very low end tends to be trash.
   
3. You should have around a 10" nonstick pan, an oven safe 12" pan you can use at high temperatures, a 4-6 quart pot or dutch oven, and maybe a larger stock pot. Supplant that with some baking sheets and you've got enough to cook for 4-6 people or so.
   
4. https://www.amazon.com/gp/product/B004WULC3I https://www.amazon.com/Calphalon-Tri-Ply-Stainless-Cookware-Everyday/dp/B003L0WE78 https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Silicone/dp/B00G2XGC88 https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B0049C2S32 https://www.amazon.com/Checkered-Chef-Cooling-Stainless-Dishwasher/dp/B06Y5F3NGY https://www.amazon.com/Vollrath-Economy-Mixing-5-Quart-Stainless/dp/B07BB3SPR2 https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2 https://www.amazon.com/dp/B00151WA06 https://www.amazon.com/dp/B0002HDXVO https://www.amazon.com/dp/B00GRFHXVQ
   
5. I'd say follow your interest in recipes more than anything. Motivation is a big deal, and if you think the food is boring you'll be tempted by the drive through.

Any NSF dial thermometer should be suitable but you will need to calibrate an analogue thermometer in ice water. It's not difficult, you just need a pair of pliers. That said, this is the best thermometer I've ever used and you can use it in your kitchen for other things: https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_1_sspa?ie=UTF8&qid=1505350802&sr=8-1-spons&keywords=lavatools+javelin&psc=1

Would you recommend this for use with an air popper? I currently have [this guy](CDN DTP482 Programmable Probe Thermometer/Timer
http://amzn.com/B00046YFHE) sitting in my Amazon cart, but if I would actually benefit from running an actual chart versus just a spreadsheet of manually recorded times and temps (me roasting, wife recording), then it may be worth the cost of an actually air roaster to get a thermometer.

Needle probe

https://www.amazon.com/ThermoPro-TP-08S-Wireless-Thermometer-Grilling/dp/B014DAVHSQ/ref=mp_s_a_1_fkmr3_2?ie=UTF8&qid=1538423301&sr=8-2-fkmr3&pi=AC_SX236_SY340_QL65&keywords=needle+probe+remote+thermometer

Weatherstrip Foam Tape (any kind that is ok for marine use is ok in water)

https://www.amazon.com/Gourd-Elasticity-Adhesive-All-Climate-Weatherstrip/dp/B079NM8758/ref=mp_s_a_1_4?ie=UTF8&qid=1538423423&sr=8-4&pi=AC_SX236_SY340_QL65&keywords=weatherstrip+tape&dpPl=1&dpID=51TZsf6d9SL&ref=plSrch

VacMaster Bulk Bags (split the order with a friend, haha!)


https://www.amazon.com/gp/aw/d/B00AZ7SPBO/ref=mp_s_a_1_43_a_it?ie=UTF8&qid=1538423597&sr=8-43&keywords=vacuum+sealer+bags+bulk&dpPl=1&dpID=41naTidMejL&ref=plSrch

Seconded and I've tried at least a half dozen others myself. Most did not make it through one batch. This Taylor was a close second, but the probes aren't as beefy and are expensive to replace.

The only modification I recommend for the Polder is to seal the probe with shrink tubing to prevent steam penetration. I am also careful not to immerse the probe.

I also have This Taylor pen thermometer for measuring hydrometer samples, but I prefer the remote probe and alarm functions for heating mash & sparge water, as well as keeping track of progress when chilling wort.

I've got one of the ThermoPro and works fantastic. Also, works great for checking fermenter temps without having to look for your thermometer strip, probe it, etc. Just leave it sitting and you can check it from anywhere in the house. Not a salesperson for these guys, but I like it. https://www.amazon.com/ThermoPro-Wireless-Digital-Cooking-Thermometer/dp/B01GE77QT0/ref=sr_1_2?ie=UTF8&qid=1498228391&sr=8-2&keywords=thermoworks

I think s/he meant humidifier. With airflow, it might act like an evaporative cooler (swamp cooler.)

My idea is that I would freeze cans of water and put those in there... Probably just because I just made yogurt by putting a jar of boiling water in a cooler with my yogurt culture, to keep it hot enough. So I don't know if it would work the other way, but I'd get a space blanket (it's like 90+% hear reflective) and try it. You could control airflow using a space blanket.

Another thing I do, to keep the temp at 105, is use a remote thermometer so I'm not letting heat out by opening it too often. like this. https://www.amazon.com/dp/B017613C3C

I’m about to buy a thermopro tp08. Friend has one, works great. It’s just Bluetooth though.

https://www.amazon.com/ThermoPro-TP-08-Wireless-Thermometer-Grilling/dp/B014DAVHSQ

> Fresh meat is better than the discounted stuff near its pull date.

Dry aging.

But a probe meat thermometer meant to stick into the oven is a worthy investment for roasts, especially.

https://www.amazon.com/dp/B0000CF5MT/

Got a link? I've gone through a ton of cheap instant read thermometers so I was considering pulling the trigger on a Thermapen.





Right now I'm pretty happy with this ThermoPro dual probe though.

1. not necessary, have WSM, did self backed tape thing without additional and it worked fine
   
   
2. You want a remote dual probe thermometer anyways, which removes the need to do this. here's the one I use. The dome temp isn't as relevant. It's also not always off by a consistent temp from the grill grate, at least not enough to do what you're suggesting as a perfectly fine alternative. Imagine taking off the lid to spray something and putting it back on. Is it going to be the same temp differential as if you had the lid on for the last half hour?

I picked up some 6.7lb brisket from a local thriftway with a fair fat layer and then followed this after brushing it with salt, pepper and some random bbq seasoning. http://www.traegergrills.com/recipes/beef/traeger-brisket

I just skipped the refrigerator part and took it to 196f. Slice and eat.

I used this wireless temp probe. https://www.amazon.com/ThermoPro-Wireless-Digital-Cooking-Thermometer/dp/B01GE77QT0/ref=sr_1_1?ie=UTF8&qid=1498303959&sr=8-1&keywords=wireless+temperature+probes

I think I clocked in 5 on smoke, wrapped in foil then 3.5 more in foil at 225? I'll admit it looks overdone but everybody liked it. (I invited random friends over with the warning we might have to resort to hotdogs)

I have a different redi chek and the range is huge I think it is like 100m (300ft), way more than I ever need. I have the smoker on the back deck and keep the receiver with me in the basement on the other side of the house and rarely lose signal

This is what I have (I only paid $60 for mine)

But it looks like there is a new version out HERE

This is kind of neat, but you can just get one of these for under $20, and it will beep at you when your ham is done. Bonus: this thing is designed to go in the oven so won't melt and poison you if the oven gets too hot.

I have two of these: http://www.amazon.com/Polder-Original-Cooking-Timer-Thermometer/dp/B0000CF5MT/ref=sr_1_2?ie=UTF8&qid=1422105644&sr=8-2&keywords=polder

Work perfectly and easy to operate. Oh, and they are magnetic so it's easy to just stick them to the side of something for storage.

Get a better thermometer. I have the Javelin and it works great.

I've had this one for a year and it hasn't failed me yet. Not sure if it's quite what you're looking for, but I love it. (also, I got it because it's what Alton used a lot in earlier episodes)

http://www.amazon.com/Polder-Original-Cooking-Timer-Thermometer/dp/B0000CF5MT

Yeah my oven keeps the temp pretty consistent, usually within a few degrees of 150. I guess it just depends on your oven. I measured the "warm" setting on my oven to see what the temp would be. Here is the exact probe thermometer I have. It's nice because you can set an alarm if it gets to a certain set temperature.

You should get an instant read thermometer and make sure that you're not cooking the chicken to death. The industry standard Thermoworks is about $100, but I have one from Amazon that was $25 and it works great. http://amzn.com/B00OXHQL3Q

https://www.amazon.com/gp/product/B014DAVCP4/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Pretty cheap right now, excellent thermometer. You can hook it on a handle and go in the house and see live updates in temp.

Cooker: Kingsford Barrel Grill (Not technically a smoker, but I've learned to BBQ on anything).

Time: 3 1/2 hours for whole chicken and 2 hours for wings.

Temp: 250F

Wood: Hickory

Equipment: Tenergy Solis Digital Meat Thermometer w/6 probes. This was my first time using it after I bought it and I was very impressed. Used 1 probe to read cooking chamber temp and one for the whole chicken. Worth the $54 and uses a Bluetooth app.

Link to thermometer: https://www.amazon.com/dp/B077821Z4C?ref=yo_pop_ma_swf

Cabled puncture probe thermometer connected to a display outside of the oven. Test the recipe a few times in the oven (different times and temperature settings) with the probe stuck in the centre of the meat, and observe the temperature dynamic and end temperature. Then record what works and what doesn't. Repeat as necessary until archiving perfection.

Edit: like this http://www.amazon.com/CDN-DTP482-Programmable-Probe-Thermometer/dp/B00046YFHE

It's a little over your budget, but I have this one and love it.

Lavatools PT12 Javelin Digital Instant Read Meat Thermometer (Chipotle) https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_cp_apa_G-2Kyb17PTGZY

Lasers are for surface temperature, for thick meat you want to be able to measure the inside. An electronic monitor with a probe that you can leave in is the best, then you don't have to keep opening your oven to check the temperature. Something like: https://smile.amazon.com/ThermoPro-TP-16-Thermometer-Stainless-Standard/dp/B017613C3C

I just bought this $18 one for all my holiday cooking and it's been working great
ThermoPro TP16 Large LCD Digital Cooking Kitchen Food Meat Thermometer for BBQ Grill Oven Smoker Built-in Clock Timer with Stainless Steel Probe https://www.amazon.com/dp/B017613C3C/ref=cm_sw_r_cp_api_-dEqybE7MZRB9

The Maverick is a great choice for a "leave in" thermometer than monitor your smoker and meat temps independently. I also like Pthe Javelin instant reads. Almost as fast as the ThermoPen and a third the price.

https://www.amazon.com/Maverick-732-Remote-Smoker-Thermometer/dp/B004IMA718/ref=sr_1_4?ie=UTF8&qid=1483915378&sr=8-4&keywords=maverick+thermometer


https://www.amazon.com/Lavatools-PT12-Javelin-Thermometer-Chipotle/dp/B00GRFHXVQ/ref=sr_1_1?ie=UTF8&qid=1483915319&sr=8-1&keywords=javelin+thermometer

After a year of thinking about it I finally decided to get an in oven meat thermometer and I don't regret the purchase! Last night I tested it out by cooking a few ribeyes that I picked up on sale last week, used the reverse sear method, and I finally got a perfect med. rare steak at home!!!

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I agree. I have this one and love it.

Good

Better

Best


Personally I have the Weber, and I'm quite happy with it. It's accurate, and quick enough for my needs. The other two are supposedly faster but honestly the difference between 3 and 10 seconds isn't that important to me.

Stopping the cooking process at or around the minimum safe to consume temp will probably help you appreciate your food more.
Get an oven probe thermometer like this and an instant read thermometer like this and bake some chicken thighs or breasts that you remove right at 165 or even a couple degrees lower. They will be delicious with only some oil salt and pepper but add whatever you like. Easy as hell and can be used in all sorts of things.

Lavatools PT12 Javelin Digital Instant Read Meat Thermometer (Sesame) https://www.amazon.com/dp/B00OXHQL3Q/ref=cm_sw_r_cp_apa_RyKjzb86EEJHW

It's about $25 bucks but it's instant read and it's made for this stuff. If you have a lot of money($100)a thermapen MK4 is great.

I bought this one. Not much frills, but it does everything I need for a great price.

ThermoPro TP-08 Wireless Remote Digital Cooking Meat Thermometer.
https://www.amazon.com/dp/B014DAVHSQ/ref=cm_sw_r_cp_apa_dVm3AbXZDXJ56

yeah thats the one. thats a must have

this is the probe i have. https://www.amazon.com/dp/B01GE77QT0/ref=asc_df_B01GE77QT05384829/?tag=hyprod-20&creative=395033&creativeASIN=B01GE77QT0&linkCode=df0&hvadid=198091107028&hvpos=1o9&hvnetw=g&hvrand=9749761970972023902&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9021400&hvtargid=pla-379519116602

i love the monitor you can take with you so you aren't constantly checking on the temperature.

It's not the best in terms of interface, but my Maverick dual probe has worked well enough for me for 4 years now.

Here it is for $35.


I've heard good things for the thermpro TP08. Here it is for $46.

Has anyone tried the Thermowand? It seems to be a fairly new product marketing itself as a lower-priced competitor to the Thermapen. The reviews on it seem pretty positive. I really would like a good thermometer, but just can't bring myself to spend so much on a Thermapen.

I'd highly recommend getting an instant read thermometer. You will never overcook a steak again. Here is the one I use. Pull your steaks off at about 130-135 degrees for medium rare.

Also, let them rest for 5-10 minutes before you cut into them. Also, salt them generously about an hour before you cook and pat off any excess moisture on the surface before you throw them on the grill. They will be a lot juicier, and you'll get a better sear on the outside this way.

Get a digital meat thermometer with an alert that you can leave in while the roast is cooking (like this one), and it becomes basically impossible to fuck up a roast. The method in this video looks delicious, but you can also just slap some salt and pepper on a roast and as long as you take it out of the oven at the right time and rest it, it will be some good eatin'.

a simple analog probe thermometer is usually $5 or less.

You can also spring for a nicer one that has a cable so that you can leave it in the oven, it'll start to beep once the temp hits your desired setting.

I use something like this when cooking things in the oven: http://www.amazon.com/CDN-DTP482-Programmable-Probe-Thermometer/dp/B00046YFHE

You know what most people don't do? Tap it when you want to take a reading. I'm a calibrator and temperature is one of my specialty areas. You have to tap it and you'll be suprised at how much some move. Anyways, the freeze method is better then the boiling method. A lot of inaccuracies can be attributed to the boil method.....ie. elevation, immersion depth, and how close are you to the burner or metal sides of the pot your boiling in.

Just buy one of these for $20 and you're good (I calibrated mine at work and it met manuf stated accy, which is comparable to the over priced thermapen):

http://www.amazon.com/Accurate-Splash-Proof-High-Performance-Digital-Thermometer/dp/B00GRFHXVQ

Just in case you need it, here is that Hydrofarm thermostat.

http://www.amazon.com/Hydrofarm-MTPRTC-Digital-Thermostat-Heat/dp/B000NZZG3S

If you're using dial gauges for temp/humidity, switch over to something digital. THose analog ones can be off by as much as 10-15 deg.

http://www.walmart.com/ip/AcuRite-Digital-Humidity-and-Temperature-Monitor/16888914

Also, be sure you can spot check temps to make sure your thermostat is working properly. I use this:

http://www.amazon.com/gp/product/B00CVHIJDK/ref=pd_lpo_sbs_dp_ss_2?pf_rd_p=1944687442&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B002YE3FS4&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0C5PQKCMKWJXVDH7H4QZ

Consider switching out the lights with ceramic heat emitters. No energy is wasted on visible light (which is completely unnecessary for BPs and can cause unneeded stress).

http://www.amazon.com/Zoo-Med-ReptiCare-Ceramic-Infrared/dp/B0002AQCQO/ref=sr_1_1?ie=UTF8&qid=1452098477&sr=8-1&keywords=ceramic+heat+emitter+150+watt

And you might want to invest into some type of dimmer for those lamps/CHEs just in case your temps get high enough. Consider covering part of the top of your tank (does it have a screen top?) with a piece of plexi or something similar. That will help keep in heat and also help to keep your humidity at proper levels. you'll want to shoot for around 60%, and bump to 70% when in shed.

I have one and like it a lot. One thing I will say is that you'll need to get a thermometer because the built in one is garbage. Mine runs between 60-80 hotter than what built in one says. It ruined my first few cooks, but once I got the extra thermometer I was set. This is the one I got and I like it, but use whatever you feel like: https://www.amazon.com/gp/product/B01GE77QT0/ref=oh_aui_detailpage_o08_s01?ie=UTF8&psc=1