temp

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  1. Daba's BBQ

    I am having a fire management issue while cooking today's pork butt - advice needed, please

    7/14 - 8:23 am EST Good morning everyone I am in the process of smoking a 5-pound pork butt. I placed it on the grill around 7 am after the temps hit around 275-285 degrees. It has now been cooking for 1 hour and 20 minutes. I am using three probes. One in the pork and the other two monitoring...
  2. T

    Temp Differences once loaded up with Meat

    Hello y'all I've recently completed my offset build which is pictured below. Today I've loaded it up with a few brisket and I"ve noticed that the temp difference from side to side has increased greatly. It used to be within 5-10 degrees side to side now it's closer to 50 degrees difference...
  3. K

    from Southern California, new here, new to smoking,

    Just checking in, saying hi [my first post] I look forward to learning from this community. Last year I bought a Masterbuilt Pro for myself for Fathers day / Birthday. I've smoked a few meats, mostly brisket. I realized my meat probe is WAY off, and I suspect the smokers heat setting...
  4. M

    The fire Management

    So i have done some runs in my offset smoker. I have a Landmann Tennesse 300 AN50 modell. abit heavyer steal then the normal 300 modell. anyway, sry for bad english writing. As i have tried many thing, Charcoal casket.. etc easy to hold the temp didn't like the test. When i do only wood burn i...
  5. waltiti

    QUESTION... internal temperature for super tender meat, but...

    Hi guys, I'm new. I have a gas vertical smoker, and I use the gas in minimum because I like to use wood chunks or half size logs, gas burn the logs and make a little fire, I like cherry for a mild smoke, like to keep the smoker in 250, and I use a big water pan to prevent direct fire. At...