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Where is the temp to be measured?
Yeah when I saw it was dipping too much I added more charcoal and wood if opening the damper didn't work. I also probably smothered it at times when it got too hot and I would try to lower the temperature. -
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Where is the temp to be measured?
Yes it was a whole packer brisket. I used a double probe thermometer but the temps were like 30 degree difference between the center of the point and the chamber. The meat read hotter than the chamber. I had a pretty difficult time trying to keep it consistently around 250. Would go up to 280... -
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Where is the temp to be measured?
I'm getting ready to smoke a brisket. Just realized I'm not sure if I'm supposed to be measuring the ambient temperature or the temperature inside the meat. Can anyone help me out with this please?
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