Master of the Pit
- Joined Dec 25, 2010
Im in arlington tx and its a lovely 16 degrees outside, and Im about to throw in a 9.9lb pork butt, I got the smoker for christmas and the temp gauge that came with it only reads 145 degrees, so its smoking alot hotter than I believe. SHould I just watch the internal temp til it reaches 140 of the meat (Im then gonna wrap it and put it in the oven over night.) and not worry about the heat. Ive never seen the temp gauge when it worked ever get over 240degrees. I also have two digital therms, can I rig one up to give me a more accurate smoke temp inside? any quick help would be great. Im reading about 15 hours for pulled pork with my wieght, and Im thinking of putting the pork in about 4pm today, so its ready for lunch tomorrow.