Recent content by therapy

New to the hobby and this is my first thermometer.  You can set the probes to whatever you like (meat, poultry, grill temp, etc.). Like everyone has stated the range of the Bluetooth connectivity is limited; but, its nice to be in a comfy chair and just glance over at your phone.  I really like...

Hmm...gotta try to finish off what I've cooked...four slabs for 2 people...lol and a couple chicken breast...I really want to try a smallish brisket....Probably try it with simple seasonings and no injections

Ribs came out perfect...My wife who isn't a fan of smoked meat enjoyed them and mentioned they were better than restaurants. I took the above advice and basted till the color/bark was the way I wanted. I'm not a fan of sweet sauces, but I am amazed by how much brown sugar can be used and not...

Ok...So I'm addicted....I'm at it again. (Ribs)....Following your snake method pictured above (lighting one end of the snake) and its working perfectly for controlling my temps.  Trying some apple and peach chunks staggered like above.  Not sure how many to use (trying two baseball sized chunks)...

Thanks for the tips....Your picture really helps, especially how you staggered the wood Yes, I lit booth ends of the snake. When the temps were climbing too fast I shut down the vents (hence the strong smoke flavor).  Tried some ribs last night...3-2-1 method, wrapped ribs in honey and brown...

Hello, Been lurking for a while and learned a lot of good info.  I'm in NC and just seasoned my Meadow Creek PR36.  For my first cook, I had a difficult time keeping temps low (closed all vents and still maintained temps 325-350 measured at the cooking grate).  Decided to try some chicken...