a couple things I noted right away
the OverTemp disc is on the LH side
the Temp probe is slightly to the RH side, almost in line with the element/vent line
there appears to be no option for a remote temp probe to control temps
I'm going to use it as manufactured for a bit till I get my ducks in a row
I will have to watch the temp gauges in the meat to know when to.... do stuff!
I have a multi probe temp gauge, and two spear style ones as well, so monitoring the meat temps should be OK, and I plan to follow published instructions until I have a better grasp of this unit.
I has been 35 years since I learned how to smoke meat in a commercial training school.
And in the field, I never used one.
I have a friend who has a big one, and will be using him as a resource as well.
I'm getting hungry!
Happy Mother's Day to all the Moms out there!
the OverTemp disc is on the LH side
the Temp probe is slightly to the RH side, almost in line with the element/vent line
there appears to be no option for a remote temp probe to control temps
I'm going to use it as manufactured for a bit till I get my ducks in a row
I will have to watch the temp gauges in the meat to know when to.... do stuff!
I have a multi probe temp gauge, and two spear style ones as well, so monitoring the meat temps should be OK, and I plan to follow published instructions until I have a better grasp of this unit.
I has been 35 years since I learned how to smoke meat in a commercial training school.
And in the field, I never used one.
I have a friend who has a big one, and will be using him as a resource as well.
I'm getting hungry!
Happy Mother's Day to all the Moms out there!