- 29 Posts. Joined 6/2015
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just for quick reference of temp within +/-25 degrees and to see if temp is rising or falling really....
i always rely on an actual temperature probe for more accurate readings.
i use a temperature probe on the grate and i notice when you first start your fire, the lid temp and the grate temp are off by a lot.. i look the lid thermometer as a backup for the temperature probe, to see if both are within range of each other.
i'm noticing 1 hour into the cook as everything warms up and comes into operating temperature, the lid thermometer becomes a little more accurate.
Decoration does nothing for the actual temp at the grate. Get a Maverick or Polder for the grate temp,that is were you are cooking. IMHO
Did you use water in the pan?
Okay so you steamed it Probe with a Tooth Pick no water in the pan next time and you will have better results.
I may be wrong but I believe water only inhibits,the proper cooking temp.IMHO I have a Corn beef I am making a Pastrami just came out of the stall at 175* so I am checking every 20 Min for done
i believe from reading about the wsm and other smokers (and its also highly debatable, but) the general consensus is that the water bowl is more for diffusing the smoke and regulating temperature than "moisturizing" the meat.. moisturizing the meat is more of a side effect and some argue if it is effective at all
i've personally never used the water bowl because yes, it would cause the smoke to be humid/steaming. once the water reaches boiling temperature, it sustains at whatever boiling temp is around 212degrees and then lets off steam.
hate to send you off to another site but take a look at http://www.virtualweberbullet.com/tipsfaq.html
this is a really good resource as it is specifically for using the WSM. i read through it and it answered a lot of questions i had when i first got my smoker
here is some info relating to the water pan: http://www.virtualweberbullet.com/waterpanusage.html