Wisconsin Smoker

[jsgpjg1242]

Got a xmas smoker, 40" MES with window.  No previous experience, but have a close friend who has.  Babybacks with Jeff's 221 method was my first attempt.  Turkey breast following his recipe was second.   Both were moist and excellent in taste, but somewhat overdone.  Should I look at the calibration on my temp device, adjust my smoke time or adjust the temp?  Just trying to tweak what was good food.

Jim

 

[daveomak]

Jim, congrats on the new smoker....    Yes... use a cabled therm on the same shelf as the meat to determine the "real" temp of the smoker..... Note the difference between the 2 therms and that will give you a good idea of what's going on inside the smoker for the future....  

Please take a moment and stop into roll call "  Roll Call  " for a proper welcome from our membership...  Glad you stopped in...  enjoy the long smokey ride....   Dave

 

[funkyboy]

Hi

What are you calling cabled therm. Do you just lay it on the shelve.

Thanks
 

 

[daveomak]

Hi

What are you calling cabled therm. Do you just lay it on the shelve.

Thanks
 

A therm that has it's probe extended from the display....   Like an oven therm for monitoring food temps inside the oven using an electronic cable attached to the probe...  

Some folks stick the probe through a potato... so the tip is exposed to the air inside the smoker....     Dave