OK, Thanks.
I am trying to get my hands on one of the Oregon Scientific ones but can't order it from Amazon.com and they don't carry it on Amazon.ca and in addition to the price there is customs. I am trying to chase one down on Ebay but so far they aren't any cheaper than Amazon and when you add in the shipping significantly more expensive. I can't seem to find a Canadian supplier. Later this month I expect to go south maybe to Sarnia, might be able to get one in Point Edwards Michigan. Dale Leavens, Cochrane Ontario Canada [EMAIL PROTECTED] Skype DaleLeavens Come and meet Aurora, Nakita and Nanook at our polar bear habitat. ----- Original Message ----- From: Mike Rusk To: [email protected] Sent: Thursday, July 05, 2007 1:34 PM Subject: Re: [BlindHandyMan] Smoking update I got it a couple years ago at Radio Shack, think it cost about $20.00. It has meat selections for beef, turkey, lamb, I think chicken. For beef you can select rare, medium rare, medium and well done. If I understand the various doneness have temperatures to match. The first time I used it I cooked steaks and when they got to the proper temperature it beeped. We hadn't used it for a while as I actually forgot about it I used my old timing method, so we weren't sure if it worked or not. The wife thinks it should show current temperature but it didn't so maybe it isn't working right. The batteries checked okay in the units so I don't know if she is right or not. It consists of a probe that you stick in the meat, with is connected by wire to a little round unit that you set on the table close to the grill. The round unit has a power button and a light that flashes and it uses two triple A batteries . Then there is the unit that clips on your belt and sounds an audible alarm when the temperature reaches the desired level. It has two buttons, a power button and the selection button. The selection button rocks up and down or side to side for making the selection. It uses double A batteries. This unit has a screen on it too, and it is not really blind friendly when it comes to settings, but we thought it would be nice for me as it has the beeps that are supposed to let you know within five minutes or so when the meat is about ready, when it is ready and after it is past ready. I think the one from Oregon Scientific sounds like a better deal for us blind folks. ----- Original Message ----- From: Dale Leavens To: [email protected] Sent: Thursday, July 05, 2007 6:04 AM Subject: Re: [BlindHandyMan] Smoking update Could you tell us a little more about that audible thermometer? I haven't seen that one. Thanks. Dale Leavens, Cochrane Ontario Canada [EMAIL PROTECTED] Skype DaleLeavens Come and meet Aurora, Nakita and Nanook at our polar bear habitat. ----- Original Message ----- From: Mike Rusk To: [email protected] Sent: Thursday, July 05, 2007 12:48 PM Subject: [BlindHandyMan] Smoking update Well, yesterday was the American celebration and the wife and I decided to smoke, so she lit a cigarette and I lit my pipe, no seriously, I fired up the smoker and she ran to the store and brought home a nice sized pork roast and some chops. When we put the meat on the temperature was about 300, but we figured it would cool down. About half an hour later we checked the meat, turned the chops and moved the roast further from the heat and we were running about 250. We tested the chops after about another 45 minutes, deemed them edible and took them off. They were delicious. We left the roast as I had read on one of the barbecue sites that we should allow about an hour and a half per pouund and the roast was about 6 pounds, so we knew we had to wait a while. I was able to keep the fire going and the temperature stayed right where we wanted it. I was disappointed that my audible thermometer, which I purchased at Radio Shack a couple years ago wasn't sounding the alarm. Finally she used her regular meat thermometer and checked the meat, it was about 170, which we thought should cause the audible thermometer to beep. I had read in the Texas Rub newsletter that pork roasst should register about 195 so we left the roast in. Also my temperature on the smoker had dropped below 200, so I added some coal and we left it cooking. As the wife had to rest up to return to work, we checked the meat about an hour later and the temp was up to 185, so we pulled it and figure we will finish it up in the oven today. Now for die hard smokers, they would probably have waited it out, but for us, the chops were wonderful and if we can finish off the roast in the oven today, we sure the thing will have a good smoked flavor and we know to start a little earlier next time. All in all, I didn't suffer any injuries, still have a lot to learn about the art, but I am willing to keep practicing. We also figured out that the audible thermometer only allows us to make changes to the settings on beef and lamb as it showed turkey, pork and hamburgers setting for well done, so maybe the roast wasn't well done, hmm! Maybe, Jenifer should get a smoker and fire it up regularly to chase away mosquitoes, I don't think they like smoke, smile! [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] [Non-text portions of this message have been removed]
