Hi from a rookie

[JeffB1961]

welcome from Tazewell Va.

 

[olaf]

Got it today. I hate instructions badly translated from Chinese:) Anyway, I have 4 probes, one is obviously for the smoker temp. And I see the ‘clips’ probably to hold it in place. Does it make any difference where I ‘aim’ the probe inside the smoker? Top/bottom/front/back?
Planning first ‘real’ smoke for Saturday. I have a tri-tip and sirloin roast on stand-by :)

First couple times I used all four just to see the heat distribution in the smoker. Obviously you'll need to have a probe in your meat. Good luck and welcome to smf.

 

[englishsmoker]

First couple times I used all four just to see the heat distribution in the smoker. Obviously you'll need to have a probe in your meat. Good luck and welcome to smf.

Thanks. so I have a pork butt just under 4lbs. I'm thinking one probe in the center, and another for 'oven' temp to be sure I keep that close. According to Jeff's eCourse, I want to smoke at a steady 240. I'm sure it won't just stay at 240, but fluctuate, which makes sense. The oven probe should be at grate level? How much of a temp swing is still okay? Do I need to calibrate the Inkbird like I did the one that came with the Traeger? And for those with a Traeger, should I use Super Smoke and if so for how long?