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I tested my Polder today by inserting it into a glass of crushed ice & water... it registered 28 degrees. Estimating it is about 5 degrees off, I would like to calibrate it, hence my question: Does anyone know how to calibrate the Polder single probe unit? It is the standard model that Amazon...

I did my first rib smoke yesterday following the BRITU recepie. The only deviation I made was using 100% Applewood (don't have oak). I made 3 slabs (baby backs) for four people, and it cooked in about 4.5 hrs at 230 - 240 deg. Two of the racks were a little over 2 lbs, the other was 1.75...

I can only find a butt-cut around 4 pounds... what is the rule of thumb for smoking the cr@p out of it? I was thinking about 1.5 hours per pound at 225 degrees? Does it matter if I put it on the top grate or lower grate?

Are you suggesting a loose foil wrap on the meat? The bacon wrap is sounding good...

Thanks guys. I checked the butcher, and they only have briskets in the 2 - 3 lb range. I'm wondering if I should do a lower temp (150 - 180) 10 hr smoke...

I'm doing my first Beef Brisket this weekend (Providing I can find the meat), and only have Apple wood chunks. Does anyone think this might not go well? Should I mix in some Hickory with it? I have the standard WSM, and will be using the Minion method for the all night cook. Any...