On a couple of other forums. Actually the same person, different forums (not sure I'm allowed to mention names). The reviews are good his biggest con is no probe port.
My response comes from; so far it look like it doesn't do anything better than the Yoder, including searing. Also in my...
To bad you had to dive so far to be disappointed. In the long run you'll be much happier. You'll get what you what and hopefully buy from an honest dealer.
Either they don't know what they're selling or don't care. Either way buyer beware.
I'm starting to hear some reviews of the new Weber...
I wanted the charcoal/wood profile so that ruled out electric and gas. I want quality and efficiency so that ruled out non-insulated and cheap. Spent some time reading people's reviews of different cabinets. I looked at the websites and asked some questions of the builders. Some of the...
After doing a lot of research I decided a charcoal cabinet smoker would work better for me than a stick burner. I pulled the trigger yesterday on a LSG large insulated cabinet. Now comes the hard part about 10 weeks wait! Really looking forward to getting and cooking on this beast.
Welcome from the Delta. Originally from San Jose. To heck with them just smoke! I've been lucky and no comments. I'd probably tell them to go talk to one on the rocks in my front yard because it cares about there opinion more than I do.
Agree with above post. The feel of probing is the best indicator. Temp can be anything from 190F to 205F
Get a leave in probe and thermometer like a Smoke or Signals by Thermoworks which will allow you to see where the meat is at and start probing at 190F.