Hi everyone
I'm Dave from Fountain Valley CA. I have been trolling the forum for about 2 months and have learned quite a bit. Recently retired and now have some time to try smoking some meats. Read "some time" as I am still quite busy and can not read the forum daily. I am using an 18 inch WRM that I got a little over a month ago.
So far I have smoked ribs and chicken. Both came out pretty good but improvement is needed. The forum has got me going in the right direction but I have a lot to learn and a lot of questions. I will start with only one on my intro.
I bought a Therm Pro digital thermometer (orange one with two probes) and have used it twice now. I noticed the thermometer on the WRM reads about 22 degrees lower than the digital. Is there that much of a temperature difference between the top grill and the lid of the smoker? If not, which one should I go by? I think the digital would be more accurate.
Great forum and I hope to learn a lot more.
Dave
I'm Dave from Fountain Valley CA. I have been trolling the forum for about 2 months and have learned quite a bit. Recently retired and now have some time to try smoking some meats. Read "some time" as I am still quite busy and can not read the forum daily. I am using an 18 inch WRM that I got a little over a month ago.
So far I have smoked ribs and chicken. Both came out pretty good but improvement is needed. The forum has got me going in the right direction but I have a lot to learn and a lot of questions. I will start with only one on my intro.
I bought a Therm Pro digital thermometer (orange one with two probes) and have used it twice now. I noticed the thermometer on the WRM reads about 22 degrees lower than the digital. Is there that much of a temperature difference between the top grill and the lid of the smoker? If not, which one should I go by? I think the digital would be more accurate.
Great forum and I hope to learn a lot more.
Dave