G
Guest
Guest
Hello everyone.
I have a few questions about using my WSM.
My first question has to do with the thermometer. I have the Weber thermometer which is calibrated to 550*F. This is a $9.99 version of the clip on thermometer but without the clip. I have heard people refer to using a potato at food level and running the thermometer through the potato in order to monitor the temperature at food level. Is this an accurate method for reading the temp? What size potato should I use and will this affect the reading? Also I am assuming that I would want to run the probe clearly through the potato, leaving the end exposed to the air.
My second question has to do with wood chunks. Do most of you soak your wood chunks or do you use them dry. I will probably be doing ribs and chicken and I have some apple and pecan wood chunks. About how many chunks should I use? I have read that three or four chunks will get the job done, but I need a starting reference point. Any help that you can give me would be greatly appreciated. Thanks.
Derek
I have a few questions about using my WSM.
My first question has to do with the thermometer. I have the Weber thermometer which is calibrated to 550*F. This is a $9.99 version of the clip on thermometer but without the clip. I have heard people refer to using a potato at food level and running the thermometer through the potato in order to monitor the temperature at food level. Is this an accurate method for reading the temp? What size potato should I use and will this affect the reading? Also I am assuming that I would want to run the probe clearly through the potato, leaving the end exposed to the air.
My second question has to do with wood chunks. Do most of you soak your wood chunks or do you use them dry. I will probably be doing ribs and chicken and I have some apple and pecan wood chunks. About how many chunks should I use? I have read that three or four chunks will get the job done, but I need a starting reference point. Any help that you can give me would be greatly appreciated. Thanks.
Derek