I've smoked single ones before but plan to do 4
What suggestions do you have placing the meat thermometer and the grill thermometer?
I have a maverick for the cooking and a thermopen Mk4 (which I think is worth the price)
I have a 22" weber smoker and plan on having 2 on top grade and 2 on bottom grade.
I imagine the upper will be hotter, Iv'e used water in the pan before , not sure if I need to , cooked with cherry and hickory wood
Will probably take off at 150 or 160 , wrap and finish in oven. I use mustard and a dry rub, have never trimmed the fat but scored it for the rub.
appreciate any suggestions
What suggestions do you have placing the meat thermometer and the grill thermometer?
I have a maverick for the cooking and a thermopen Mk4 (which I think is worth the price)
I have a 22" weber smoker and plan on having 2 on top grade and 2 on bottom grade.
I imagine the upper will be hotter, Iv'e used water in the pan before , not sure if I need to , cooked with cherry and hickory wood
Will probably take off at 150 or 160 , wrap and finish in oven. I use mustard and a dry rub, have never trimmed the fat but scored it for the rub.
appreciate any suggestions