You'll love the smoke taste on the steaks. It's not a great searing tool but I've not had any trouble presenting a great juicy steaks from the smoker.
I picked up a jar of smoked salt in the spice aisle & although expensive vs standard table salt,it's well worth the cost.
Let me know if you have any questions about it. I've only used it once and I already like it better then my last wireless thermometer. I'll see how it works under other circumstances.
Common sense will dictate that you can't sync it to more than one device.
I have no common sense. Here is a link to one on Amazon.
K-bobs sounds like an excellent choice!
Oh wow! Looks interesting. A pizza place done something similar here with Ranch dressing.. Do it up! Oh.. Maybe a thin crust would less likely to burn in a grill/smoker? Neat ideas, for sure.
K-bob is when you skew everything on a bamboo stick, right?
Like Russian or Moroccan shashlik, or Indonesian sateh?
Kebab is Turkish lamb, calf or chicken on a skewer.
At least, here it is
Google for a good Indonesian/Bali recipe for sateh beef or chicken (with sauce).
I have to do my smoking on weekends. I just don't have time during the work week.
The pork was ready more for brunch instead of mid afternoon lunch, so it was more like 12 hours on the Traeger. With the boys in the house it was gone before noon. Who knew, pulled pork for breakfast.
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