Just a quick question. In his latest newsletter, about smoked stuffed shrimp, Jeff says "I have done multiple batches of these and they consistently come out perfect in 35 minutes at 225 degrees F at grate level." So, just what is grate level??
Jeff's newsletter
- Thread starter GaryHibbert
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pineywoods
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He has a thermometer sitting at grate level. You can take a block of wood and drill a hole and insert the probe in that just make sure enough is sticking out to register correctly. You could also stick the probe through a potato and set it on the grate
Therms, you may have installed in the smoker body, may not register the same temp where the food is.... Temps can be different at different spots in the smoker......
Dave
Dave
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