Eric Aarseth
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
3) Don't peek. Most cooks I don't remove the lid until I'm testing for tenderness. </div></BLOCKQUOTE>
Dan - when I started I had the same tendency to peek and fiddle. I then purchased the Maverick wireless temp monitor (tons of threads on it on the board, believe it is the ET-73 model). Gives me the smoker temp (pay attention to where you place it b/c most temps given are lid temps which are approx 15 - 25 deg higher than at the top grate) at the top grate plus the meat temp. Now I never peeked unless I need to turn the meat or some such.
Triple ditto on all the tips passed on by Larry. I use the clay saucer with great success. You should try it, no pan to dry out and tend, no greasy water to spill or find a place to dump. Went back to water once and was left with the conclusion - why bother - only diff from clay pot was more work and mess.
3) Don't peek. Most cooks I don't remove the lid until I'm testing for tenderness. </div></BLOCKQUOTE>
Dan - when I started I had the same tendency to peek and fiddle. I then purchased the Maverick wireless temp monitor (tons of threads on it on the board, believe it is the ET-73 model). Gives me the smoker temp (pay attention to where you place it b/c most temps given are lid temps which are approx 15 - 25 deg higher than at the top grate) at the top grate plus the meat temp. Now I never peeked unless I need to turn the meat or some such.
Triple ditto on all the tips passed on by Larry. I use the clay saucer with great success. You should try it, no pan to dry out and tend, no greasy water to spill or find a place to dump. Went back to water once and was left with the conclusion - why bother - only diff from clay pot was more work and mess.