I always measure the temp at the grate i'm cookinging the food on. If you are using both grates then measure the temp at the top grate since it's the hotter of the 2.Originally posted by Biff Krekling:
Chris, Just tried the brine procedure and cook on a 13 lb. turkey.
The recipe says to cook at a temperature of 325 to 350 F. I assume this is at the cooker top lid vent. I used a regular thermometer to measure temp at the top vent and a remote reading thermometer to measure the temp at the top grate. For a 325 to 350 F at the top, I got about 250 to 275 at the top grate. I maintained about 325 F at the top grate with a top vent temp between 400 to 425 F. The bird cooked in less than three hours. The skin came out darker and drier than expected. When I now smoke, I always measure cooking temperature at the first grate and put the remote thermometer about half way up near as possible to whatever I’m cooking. I’ve learned the hard way of trying to cook using the top vent to maintain temperature at the first grate.
I will definitely try this again. If I don’t succeed the first time, try - try again.
Sorry, I missed this thread.Originally posted by Biff Krekling: