- Aug 24, 2017
- 1
- 10
Not sure if I'm doing this right but here it goes. I recently moved to the Eastern Panhandle of WV and have been smoking, grilling and BBQ'ing a long time. I just purchased my first real smoker at a yard sale(Briggmann Griil&Smoke Vertical Smoker). I saw on previous posts that the thermometer on this unit is a waste of time and they were right. I fed that sucker for six hours with two small pork tenderloins on the grate and apple juice and vinegar in the pot. I used apple wood with Kingsford Competition Charcoal. After six hours, the meat was not done and was too dry to pull apart for sandwiches. My thoughts are to modify and install a real thermometer and also to wrap the meat in foil after two hours to keep it moist. Looking for any advice. Thanks!
Dukes1986
Dukes1986
