Matt Currie
New member
So with my 22” Weber I’ve made a snake and the thermometer has hit 160f within 2 hours. This is ment to take 6 haha! The grill is upto 280f and I’ve kept the water topped up. I’ve shut the bottom vent in a tad.
I’m hoping I’ve put my thermometer in to high or low into the meat. Any suggestions? Should I take the thermometer out and just let it go the 6 hours anyway?
I’m hoping I’ve put my thermometer in to high or low into the meat. Any suggestions? Should I take the thermometer out and just let it go the 6 hours anyway?