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Good info, thanks.

I use two meater+ probes. One in the top and one in the flat. They are always within 5 degrees of what the Traeger says. Probe tender is a new one on me. I will definitely be using an elevated rack on my next cook.

All have been prime grade packers. The fire pot location did cross my mind. I even had this last one on a rack, in a large stainless steel pan, before changing my mind at the last minute when I put it on to cook.

Fair enough. I have tried a few different things. All were low & slow. 225-250 free temps. The Treager holds pretty steady throughout the cook. I've tried wrapping to get through any stalls. I've tried not wrapping at any time. I've tried injecting. I've used tallow for a binder. I've cooked...

I got hooked into the hobby of smoked meats several years ago. I've pretty much figured out pork butt, ribs, meatloaf, chicken and fish. Brisket absolutely kicks my butt. I don't do it often due to cost. In five years, I've smoked brisket probably 8 times. 7 of those have been a failure in one...

I purchased two meater plus probes recently. Two individual probes and blocks. Are they interchangeable? Do I have to make sure I return them to their original charging block?

I love Cornish hens. I may give that a go.

Thanks for all the responses. I will try brining this time, and cooking at a higher temperature. I usually smoke everything between 225 & 250. I think maybe that's not an ideal temperature for chicken. I like the idea of separating the front of the bird from the back end. I'll also be doing that...

I have guests coming over on Sunday for dinner. One has cholesterol issues, so I'd like to smoke a whole chicken. The problem is, I have not been able to successfully smoke a whole chicken. If it's not over cooked, it's under cooked. Every time. I've tried smoking it for a specific length of...

I've had my Smoke Hollow 44" profane smoker for a little get two years. Since my very first smoke I have detested the constant telling of chips as they smoke out in less than an hour. Cooking for 200 (I think it was) guests for my son's wedding reception had me feeding chips for the better part...

I stopped using the water pan after a few smokes. So many different opinions on their worth. I do have a few fire bricks in the bottom to help as a heat sink. After reading these replies, I think I'm just worrying unnecessarily over it.

:emoji_laughing:

Thanks. If there is one thing I have plenty of, it's time.

Thanks, that does help. One more question: if the cook takes longer, shouldn't I go get a few beers?

I've searched this subject, but probably wasn't wording it right and got no hits. I have had my Smoke Hollow 44" propane smoker for over a year now and enjoy using it. I do seem to always stress over it right after I put meat on for the smoke. Naturally, the temperature is going to drop since...

I did have an issue with smoke escaping around the glass once. I contacted their customer service and they sent me a new door at no cost. I never saw it leaking again so I never swapped them out. New door is still sitting in the box they shipped it in, if I ever need it.

I bought mine with the glass door. It's pretty much worthless for viewing, especially on a long smoke. After a couple of hours of smoke you can't see through it. You can clean the glass with alcohol between smokes, if you want. I did the first couple of times. I gave up and decided I didn't...