Realize it's a simple question and having the temp at grate is more accurate .
I get a 50-100 degrees F difference between temp at grate level and gauges on my smoker.everyone says to rely and trust a probe on the grate more than top gauges.
Yet I see most videos woth people relying on the gauges and not probes.
I smoked my last brisket last week at 200-225 for 2 hours and then 250-275 at the grate level, on my Joe's long horn with modified smoke stack. Was getting great draw for the first time. I felt brisket was gaining temp much much faster than before and it was done at 6 hours mark. Smoke was great but not as pronounced as before and meat was a tiny bit on the mushy side where I wasn't getting as much bite as before. Worth noting it was a new Australian brisket brand abd it was more father than previous Australian brisket I smoked so that is also one more variable.
Not sure if its relying on grate temp or the added flow this time that mad Earl the difference.
Thanks for any thoughts
I get a 50-100 degrees F difference between temp at grate level and gauges on my smoker.everyone says to rely and trust a probe on the grate more than top gauges.
Yet I see most videos woth people relying on the gauges and not probes.
I smoked my last brisket last week at 200-225 for 2 hours and then 250-275 at the grate level, on my Joe's long horn with modified smoke stack. Was getting great draw for the first time. I felt brisket was gaining temp much much faster than before and it was done at 6 hours mark. Smoke was great but not as pronounced as before and meat was a tiny bit on the mushy side where I wasn't getting as much bite as before. Worth noting it was a new Australian brisket brand abd it was more father than previous Australian brisket I smoked so that is also one more variable.
Not sure if its relying on grate temp or the added flow this time that mad Earl the difference.
Thanks for any thoughts