Bill Rickert
TVWBB Fan
I've got 4 pb (all Mr Brown) on the WSM, started at 9:30PM. I wanted it a little later but I guess I'm getting into the prep routine a little better. There are 2 boneless on the bottom and 2 bone in in the top grate. My lid temp is reading 250* and my Maverick is reading 208* at the grate.
It seems my WSM just likes the 250* mark, it always wants to sit there and is easy to hold. I'd prefer 240* but I'm not going to try to adjust 10*. My vents are 25/25/25. The Maverick is reading 208* and that seems to be a big difference from the lid, but it was the same last time. That probe seems to be slowly rising, so maybe the Maverick takes a little longer to settle in.
There's a little over 20lbs of meat between the 4 butts, outside temp is a comfy 54* with little or no wind. Jan 7 and I'm cookin in cut offs and a t-shirt. No problems or questions at this time, just sharing a bit of info, hope others are having as good a time as I am.
It seems my WSM just likes the 250* mark, it always wants to sit there and is easy to hold. I'd prefer 240* but I'm not going to try to adjust 10*. My vents are 25/25/25. The Maverick is reading 208* and that seems to be a big difference from the lid, but it was the same last time. That probe seems to be slowly rising, so maybe the Maverick takes a little longer to settle in.
There's a little over 20lbs of meat between the 4 butts, outside temp is a comfy 54* with little or no wind. Jan 7 and I'm cookin in cut offs and a t-shirt. No problems or questions at this time, just sharing a bit of info, hope others are having as good a time as I am.