Anne M.
TVWBB Pro
I've seen lots of posts and stuff online with exact temperatures for this and that and people worrying about 10 or 20 degrees out (in Fahrenheit, so that's only a couple degrees Celsius).
What temperatures are you all aiming for?
How often do you adjust vents, fiddle around with whatever?
Me, when I just got the WSM (14.5"), I started off with worrying about the temperature quite a bit.
These days, I hardly worry and only make very small adjustments.
It's more the start set up:
Winter: either no water pan at all, or no water in the pan and a bit more charcoal (lump) to start off with
Summer: waterpan with water, unless doing chicken. Less lit charcoal (lump) to start off with. Needless to say, it gets hot here in summer (110 oF shade teperature is no exception)
I do check the end temperature of the meat with a thermopen.
According to the rules, my chicken is always overcooked, but always moist and tender.
Obviously, I am much more fussy about my steaks (i like rare, maybe medium rare). For big meats: I like cut instead of pulled
So, what do all of you do?
What temperatures are you all aiming for?
How often do you adjust vents, fiddle around with whatever?
Me, when I just got the WSM (14.5"), I started off with worrying about the temperature quite a bit.
These days, I hardly worry and only make very small adjustments.
It's more the start set up:
Winter: either no water pan at all, or no water in the pan and a bit more charcoal (lump) to start off with
Summer: waterpan with water, unless doing chicken. Less lit charcoal (lump) to start off with. Needless to say, it gets hot here in summer (110 oF shade teperature is no exception)
I do check the end temperature of the meat with a thermopen.
According to the rules, my chicken is always overcooked, but always moist and tender.
Obviously, I am much more fussy about my steaks (i like rare, maybe medium rare). For big meats: I like cut instead of pulled
So, what do all of you do?