Hi everyone. I bought my first smoker (square Brinkmann vertical with two doors) last week and am learning how to use it. Just in the last week I've cooked chicken, salmon, ribs, and duck. My biggest problem has been getting the temperature up to 220. It turns out that the temperature was reaching 238 when I measured it with a Taylor remote probe. The thermometer in the door was not reading the true temp in the chamber.
I've enjoyed this website and forum very much.
SmokyInBama
I've enjoyed this website and forum very much.
SmokyInBama