I was skeptical of the thermometer that’s on the smoker so I bought an oven thermometer until my igrill2 ambient probe comes in, oh I’m also smoking a brisket flat Tomm so I’m trying to dial in the temp right now with just the flame and wood pan covered in foil I did this so the chunks don’t burn but there’s no wood on it now. I’ve moved the grates to basically fully closed at the top and kept it that way for 10-15 min. Both oven thermometer and smoker thermometer were reading 275 deg. So how do I get this down to my target 250deg to cook the brisket. Will temp adjust due to wood and the meat being in the smoker absorbing heat? I’ve only done pork on this a couple times so I’m still trying to dial it in. And I’m assuming grates full closed will be base line temp and grates full open would yield the hottest temp. Thanks for any help.
Now 10 min later smoker thermometer has crept up to close to 300deg while the oven thermometer has stayed at 275. And their both on the same level of the smoker.
Now 10 min later smoker thermometer has crept up to close to 300deg while the oven thermometer has stayed at 275. And their both on the same level of the smoker.
