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When you cook at a certain temp. Dou want the temp reading at the level where the meat is? I ask because I have a temp gauge in my UDS about a foot down from the top and I use a digital temp gauge at the top by the meat. The temps are different by about 125 deg. Should I have 225 at my top rack?
SS
Thank you Russ, I'm going to use my digital dual probe for the top rack. After running it for about 8 hrs with bacon to season I realized I need a water pan/dripping pan. Bacon grease was dripping all over the place. Getting burned up on coals and smoking back up onto the bacon. Tasted terrible...
UDS complete except for a big University of Miami U on the front. Got the first smoke going to season it. Slab of bacon on there. Trying to get it dialed in. Been going 3 hrs between 220 and 240. Let's see.