Hi everyone -
I am new to the world of smoking meat and I'm ready to learn! I recently bought a Char-Griller with a side fire-box and I've used it twice now - my first attempt was spare ribs, and yesterday I did some turkey legs and some thick pork chops. I have already figured out that the thermometer on the Char-Griller is really inaccurate, which explains why my meat was a bit dry. I was smoking at a much highter temp than I thought. I'm researching remote probe thermometers now. I also have already figured out that maintaining even heat throughout the smoker is going to be a problem - I'm looking forward to trying some of the modifications I've seen described here on the site.
Next I'm going to try a pork butt (if I can find one to buy!). This is great site with lots of great info - Thanks!
Marty
I am new to the world of smoking meat and I'm ready to learn! I recently bought a Char-Griller with a side fire-box and I've used it twice now - my first attempt was spare ribs, and yesterday I did some turkey legs and some thick pork chops. I have already figured out that the thermometer on the Char-Griller is really inaccurate, which explains why my meat was a bit dry. I was smoking at a much highter temp than I thought. I'm researching remote probe thermometers now. I also have already figured out that maintaining even heat throughout the smoker is going to be a problem - I'm looking forward to trying some of the modifications I've seen described here on the site.
Next I'm going to try a pork butt (if I can find one to buy!). This is great site with lots of great info - Thanks!
Marty