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Discussion in 'General Discussion' started by riverturd, Jul 2, 2015.
What's the temp gauge on dome used for ?
just for quick reference of temp within +/-25 degrees and to see if temp is rising or falling really....
i always rely on an actual temperature probe for more accurate readings.
i use a temperature probe on the grate and i notice when you first start your fire, the lid temp and the grate temp are off by a lot.. i look the lid thermometer as a backup for the temperature probe, to see if both are within range of each other.
i'm noticing 1 hour into the cook as everything warms up and comes into operating temperature, the lid thermometer becomes a little more accurate.
Decoration does nothing for the actual temp at the grate. Get a Maverick or Polder for the grate temp,that is were you are cooking. IMHO
had some nibbles but no bites! cant be that hard of a question
thanks for the bites new i had to stir up the smoker a bit
have tried keeping temp at meat grate to 225 cooked a flat brisket looked good outside but to me it was steamed, no smoke ring, pale inside, was tender once i cut properly against the grain, bark was just superficial fat only, was disappointed.
Did you use water in the pan?
heres a pic of first attempt vents wide open, took out at 205 probe inserted like butter. but seemed dry had good flovor little tough. this is my last attempt monitoring the temp at grate level. not sure if pics r working
yes had full pan of water
Okay so you steamed it Probe with a Tooth Pick no water in the pan next time and you will have better results.
richie u replied earlier in the day to me and i thought i reponded with pics i thought it went through. still trying to figure this out
now im confused u say not to use water i thought the water helped regulate the heat and some say add moisture
I may be wrong but I believe water only inhibits,the proper cooking temp.IMHO I have a Corn beef I am making a Pastrami just came out of the stall at 175* so I am checking every 20 Min for done
yes ive seen that too, so the next smoke i relied on probe at grate and brisket flat seemed steamed, no smoke ring and no bark, coloring was just superficial
well good luck on ur cook sounds interesting. im trying to read all i can but u can only absorb so much before u get all confused and some take less then others
i believe from reading about the wsm and other smokers (and its also highly debatable, but) the general consensus is that the water bowl is more for diffusing the smoke and regulating temperature than "moisturizing" the meat.. moisturizing the meat is more of a side effect and some argue if it is effective at all
i've personally never used the water bowl because yes, it would cause the smoke to be humid/steaming. once the water reaches boiling temperature, it sustains at whatever boiling temp is around 212degrees and then lets off steam.
do probes make that much of a difference i must have at least 2 remotes and 2-3 thermometers they all seem close.
yes i agree with moisture does not add, but never heard it affected the smoke. heard it helps keep heat under control, thats why when u run out of water it runs wild first smoke i did i ran vents wide open temp 225-300 brisket flat came out barky which i thought was to crispy and a nice smoke ring, last one temp controlled at grate steamed and no smoke ring internally bark looked good but soft superficial made chill with it always have to have a back up plan!
hate to send you off to another site but take a look at http://www.virtualweberbullet.com/tipsfaq.html
this is a really good resource as it is specifically for using the WSM. i read through it and it answered a lot of questions i had when i first got my smoker
here is some info relating to the water pan: http://www.virtualweberbullet.com/waterpanusage.html
thanks will check out in more depth have dipped into to it before. then heard about this site. any feeling on temp probes one as goood as the next how many can one own?