so if i were smoking a turkey putting the temp probe in cold is the proper way to do it.
if i were doing brisket or pork, I should wait till the outside temp is 140? or 165 before putting in a temp probe? or somewhere in that range
when reading around the site I see people stating they are at a constant 250 degrees for X hours. Didnt I read in this forum somewhere to get to the required temp in 4 hours you need to be at 275?
also, just to confirm, putting a temperature probe into a meat while it is still uncooked changes...
AMAZING DEAL in NH only $65!!!!
Used in Chicago $175
Someone in NH better scoop that up, that price just isnt fair.
So i found a guy near me selling a 22.5 WSM. He used to compete and has had the WSM since April. He said he used it about 5-6 times but took good care of it.
With that he is selling a stoker with three probes, from https://www.rocksbarbque.com/. And an upgraded 10 cfm fan.
He is asking...
Was in home depot and saw one last weber charcoal chimney starter. No label no barcode. Brought it to the counter and when they searched it comes up $3.98. I told them it was $14.99 but they said it might be on season closeout.
Just an FYI if you see this at home depot.
In my never ending attempt to score this smoker for equal to or under $300, I came across this posting.
Hope it helps someone, doesnt help me in NY and they dont ship. (i already asked). And I did confirm its the 22.5 inch.