Good friend is having a house warming party and is giving me a brisket to smoke overnight Friday for her party on Saturday. It's only weighing in at about 7.5lbs (she bought part of a cow), so I will likely supplement and buy another brisket or smoke up some ribs or chicken.
Here are my questions:
1. My in lid thermometer bit the dust last season and I've been smoking fairly blind this season. Can those be replaced easily? I honestly haven't looked into it, but am just curious. Assuming this happens a lot.
2. I'd like to finally invest in a decent mid-range temp probe, and would prefer wireless if I can do so without breaking the bank. Can you folks recommend a decent one that is proven and I can find on Amazon?
3. If I pickup another brisket and want to smoke it on the lower rack due to space, would I put the heavier cut on the bottom rack or the lighter cut? I'm going to assume that the lower rack is going to cook slightly hotter, but I could be incorrect here given that the water pan is right there so close.
4. Lastly, any recommendations on wood? Was thinking maybe apple, but I'm just not sure.
Thanks for any advice!
Here are my questions:
1. My in lid thermometer bit the dust last season and I've been smoking fairly blind this season. Can those be replaced easily? I honestly haven't looked into it, but am just curious. Assuming this happens a lot.
2. I'd like to finally invest in a decent mid-range temp probe, and would prefer wireless if I can do so without breaking the bank. Can you folks recommend a decent one that is proven and I can find on Amazon?
3. If I pickup another brisket and want to smoke it on the lower rack due to space, would I put the heavier cut on the bottom rack or the lighter cut? I'm going to assume that the lower rack is going to cook slightly hotter, but I could be incorrect here given that the water pan is right there so close.
4. Lastly, any recommendations on wood? Was thinking maybe apple, but I'm just not sure.
Thanks for any advice!