Dinner thread?

[veitnamcam]

Yum, just got. Given some cheeks, best fire up the smoker. What temp you go for?

I just go a snake and bung a tray of water in there to moderate/stabilize temp.

was sitting around 140-150 c on the lid temp gauge but I have found that to be quite optimistic for temp on my one at least.

[Beaker]

I just go a snake and bung a tray of water in there to moderate/stabilize temp.

was sitting around 140-150 c on the lid temp gauge but I have found that to be quite optimistic for temp on my one at least.

Have you ever tried one of those remote meat probes?

I've been thinking about getting one, but unsure which one and also how they hold up on a hot and fast over charcoal.

[Nick-D]

Have you ever tried one of those remote meat probes?

I've been thinking about getting one, but unsure which one and also how they hold up on a hot and fast over charcoal.

I use a thermopro, awesome bit of kit. Mine has a few probes that monitor both meat and bbq temps. The Probe and wire is just a thermocouple, all stainess so holds up to the heat no worries. Wires run to a unit that hangs on the bbq handle then you have a wireless unit that sits by your beer.

Takes all the guesswork out. Primo for dialing in fussier cuts like venny back leg



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[veitnamcam]

Have you ever tried one of those remote meat probes?

I've been thinking about getting one, but unsure which one and also how they hold up on a hot and fast over charcoal.

I've only got a instant read probe type ATM.

[Nick-D]

I just go a snake and bung a tray of water in there to moderate/stabilize temp.

was sitting around 140-150 c on the lid temp gauge but I have found that to be quite optimistic for temp on my one at least.

Yeah those lid probes sit high in the dome so always way hotter.

Sent from my CLT-L09 using Tapatalk