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My wife absolutely loves when I smoke meat. Its not bad I have definitely had better. But I will say ive learned a good bit from trial and error but most of it came from watching dad do it so much.
Yeah but with summer being as hot as it is and my ac working a little hard right now anyway I figured best to just finish like I am. Im at 180 IT and fire is doing great so no problems.
Oh and one thing I did fail to mention is I did marinate it for about 6 hours in the fridge and did do a injection let me tell ya the juices that rendered from this thing are fenominal.
I'm at just under 8 hours got to 160 wrapped it in double layer foil and await the moment to wrap it in a towel and into the cooler itll go. It has a really nice bark on it. Smells amazing.
I would just love to not have to manage it as much in going out every like 30 minutes or so adjusting for too high or too low of a fire. It doesnt hold heat very well at all. And yes my dome thermometer is of by about 15 degress.
Its a two piece bought seperatly at lowes and I'm using the ambient probe by maverick. So yeah its really cheap. I want to do better cause I know it'll produce better quality but its all I can afford.