GioGarciaFlores
New member
Just smoked a "picnic shoulder" and loved it ( first time ever smoking). I started around kick off, and didnt end till about the 3rd qtr of the Sunday night game. Top vent was at about 1/4 open, Bottom was about the same (kettle 22.5"). The standard gauge was reading 280-300*, I may or may not have made a mistake by assuming that the temp inside 50-75* lower. All which made me smoke the hunk of meat for about 5 hours before I wrapped it. All I had was a $3 thermometer from Walmart, it was the only one available due to them moving a lot of there outdoors equipment for holiday stuff. At the end it read 190* after about 8 hours or so. It was amazing experience, the only thing I didnt enjoy was being left in the dark about the internal temperature of the grill. Any suggestion on easy to use wireless readers?? I've been told by a few friends to check out "I grill wireless probes", any suggestions? Thanks boys!