dr2b0804

Hi Dono and congrats! I just wanted to warn you about specifically the ThermoWorks signals unit. (I stumbled across your post looking to see what other options there are out there because my experience has been beyond frustrating and disappointing.) If you go to their site and look at the reviews for the signals unit you will see my problem is an extremely common one...tons of reviews saying the same thing. The signals unit supposedly can use WiFi (2.5 GHz only) 🙄...and Bluetooth. Sometimes it works but most of the time it won’t connect to either...meaning...running back and forth to the Komodo throughout the cook to see what the temp is....this clearly completely defeats the purpose of this having this unit. It is supposed to alert you to high and low temps that you can set, allow you to able to reset temp settings remotely, check in and see your current temp wherever you are. Mine didn’t work sometimes standing right next to it. IT at ThermoWorks has multiple troubleshooting ideas... turn off your router and turn it back on, shut down your unit (mid cook) and restart, etc to attempt to rectify the situation but even if it works momentarily...it will go back to not transmitting the info again within a few minutes. They are copying and pasting a notification on their web page in response to the negative reviews that they have a new app that’s supposed to have helped with this but I’m very skeptical that an app would fix this. Thus, I was here looking to see if anyone here has experience with the signals unit and new app...before I buy it again and become super frustrated with it. All that said...their pens are fantastic. 😁. Just be forewarned! Good luck!

Thanks so much Tyrus! That sounds like a sauce totally up my alley!

So what I’m gathering from your wise thoughts is shoot for 250F-275F (to decrease cook time)and since the fat will be rendered by 195F-200F with a long cook...take them off at 200F ish and wrap them to put in a cooler and they’ll continue to cook for the few hours till the ribs are done? Thanks to all for your help. 😊

🤣. Ok awesome thanks. I have a plan now. 😊. I’ll try to take pics.

Ok got it. Thank you! Do you think 12 hours is a good estimate for 3 pork butts at 250F?

So 12 hours is my thought...doing 3 pork butts? My other question is...how long can you keep a pork butt that’s done and wrapped...? Wondering about trying to do pork butts, wrap them, then throwing the baby backs on...but that’s a 3 hr lag between pork butt being done and ribs...or am I crazy and biting off more than I can chew?

Thank you all for the encouragement! 😊

😱

Well I will either be doing 3 butts (2 on the bottom one on top and a rack of baby back) or 2 on the bottom and as many baby back racks as I can fit. How many racks do you think would fit on top? 3? Thank you again!

Jon B. Thank you so much! That’s exactly what I needed to see!!! That looks awesome. Must have feed a lot of hungry people. 😄 (Which is what I’ll be trying to do Sat.). We never have more than a couple of people over but we are hosting a reception to a memorial service so expecting 30-40 people! (Also going to grill some burgers/hot dogs on regular grill). Thank you!

Ok thanks! About to order a couple so I have some nice ones put aside for this weekend! 👍🏼

Thanks Pequod! Yup when I looked closer at the pics I could see it was with the grain. I’ll check out the video!

Hi! So, I have two questions regarding space...do you think I could cook two pork butts...one on the lower and one on the top rack simultaneously? Also, correct me if I’m wrong, but the rib rack can only be used due to height issues on the lower grate, right? If anyone who has a 19” high cap TT wants to post some pics of your cooks so I can get an idea of space management I’d appreciate them. I searched the gallery forums but only found a couple 19”. Thanks!

So I finally broken her in. My first cook ever not just on my 19”TT KK but on any Komodo. Considering the high gusty winds and cold weather we had that weekend I’ll take it. I didn’t take hardly any pics because I was so focused on everything else but...ringing in my ears was “if there’s no pic it didn’t happen”. 😄. So I took a couple. Two weekends ago I did a brisket and rack of baby backs...this past weekend half a pork butt and another rack. All was delish but the brisket point was a creepy stringy texture even though I thought that I cut against the grain...looking at the pics I guess not! Anyway...here’s some pics. I’m just a padawan but it’s fun learning! 😄

Perfect. Exactly what I needed to know. Thank you. 😊