Search results

So my new Maverick Temp Gauge didn't arrive. (My old one only has the meat probe)The WSM guage is reading 235 and a cheap dial oven gauge, I put on the cooking grate reads 275. Should I split the difference?

Just curious what the thought is on using oak wood for smoking pork, and what other wood flavor it most closely resembles? Spare Ribs and Butts mainly. I see it recommended for types of wood to use for smoking, but never actually see anyone using it. You always see Hickory Smoked, Apple Wood...