I have a big butt!

tropics said:

 
Looks good. Question are you just using the smokers meat probe? If so you must have a good one.

Click to expand...

Yes.... GOOD EYE!
I only used the equipped probe.

My first smoked item were some chickens.  I used the probe and some instant read thermometers.  They were ALL DIFFERENT.

My chickens came out slightly undercooked.

After the fact, I did the boiling water calibration on my IR thermometers but now they are WAY off at lower temps.  In a 65 degree house, they are showing 80 and 85 degrees respectively. 
Trash.

Since that first cook, I have learned to compensate for the short comings of the equipped probe.

I have learned that I need to SUBTRACT about 10 degrees from the reading.
I need to cook until a temp that most would consider 'Over Cooked', and its just right.

It is no substitution for a good aftermarket electronic thermometer.  I just haven't got one yet.  ;)

You are absolutely right.  I should ask Santa!

I definitely need to do something...

I like what you did with yours.  I may follow suit.

Thanks!