John Amarante
New member
Hello all! I've been stalking these forums for a bit, finally bought a 22.5" WSM and have it going with some ribs for my first smoke.
I have a foiled water pan with foiled 16" terra cotta clay saucer.
I used about 100 briquets of K with a few chunks of smoke wood. Dumped a lit chimney of about 50 on top of that and waited until temp was near 225.
I've got about 12 lbs of baby backs split between the 2 racks.
I am using a Maverick ET-732 to monitor temp at the top grill level and that is reading about 15 degrees hotter than the dome thermometer. My understanding is that it should be exactly opposite what I am experiencing. Anyone have any ideas? I plan on doing the obvious, which would be to check them both against other thermometers I have.
For now, what temp would you target? Avg both? I plan on rotating the ribs between the racks at about 2.5 hours, and plan on cooking for a total of 4-5 hours.
All help/suggestions are welcome.
I have a foiled water pan with foiled 16" terra cotta clay saucer.
I used about 100 briquets of K with a few chunks of smoke wood. Dumped a lit chimney of about 50 on top of that and waited until temp was near 225.
I've got about 12 lbs of baby backs split between the 2 racks.
I am using a Maverick ET-732 to monitor temp at the top grill level and that is reading about 15 degrees hotter than the dome thermometer. My understanding is that it should be exactly opposite what I am experiencing. Anyone have any ideas? I plan on doing the obvious, which would be to check them both against other thermometers I have.
For now, what temp would you target? Avg both? I plan on rotating the ribs between the racks at about 2.5 hours, and plan on cooking for a total of 4-5 hours.
All help/suggestions are welcome.