Recent content by flaco

I can't find a name on the thermo. My gf gave it to me as a gift about a month ago, she watched me get soaked during a rain storm. My old thermo pro doesn't have an external wireless monitor. when I compared the temps in the indoor oven they were within 5 degs or so. I do cut the butts in half...

I don't inject...yet....I have kept the temp at 130* due to fire concerns of the wood smoke box, but 140* should be fine. It has hit 160* on me when a few beverages were involved...

I don't want to get someone sick if I can help it. Just trying to get all the info, but you make a good point.

thank you for the welcome! i'm not sure of the brand of thermo, but i took a pic of my remote receiver. I'll go peek at the sending unit for the name. The butt has been in for about 3hrs. some times it does take 5 or more hours, but i pull the meat after 5 and put it in the oven as it gets too...

Hello all, I have been cold smoking pork butts, brisket and chicken for years in my home built smoker at 130*. just recently (like 2 weeks ago) got internet at my house and started searching about smoking meat. For example, i have been running my smoker at 130* to smoke pork butts, cut the butts...