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I have been smoking for 20 years. Never turned out great on the Smokey Mountain. Using lump, using charcoal. It smells like a forest fire. Using pecan, hickory, and apple. Any suggestions? I even cut down my ribs to only smoke for 40 min. then wrap.

Just got my Nutemp. Seems simple enough. Problem I have is its instructions. Says don't put the probe in any liquid. You can't test it with the boiling water calibration. They use some lame excuse about different values for different elevations and all. Then goes on to say it will damage...

Does anyone know of any deals for buying the NuTemp with remote + another remote temp sensor? Any other recommendations?

Anybody ever smoke one? My father in law, cooks them on the propane grill at 235F and every time I eat it, its better than roast beef. But I have tried two. One on my weber bullet and one on my gas grill. Both were dry and the one on my smoker was tough and dry. Any ideas? I know it has...