Hey guys,
Have read posts here for a while and am confident my first should be pretty decent.
12lb, rubbed and marinating now. 8pm start to smoke over night to serve at noon tomorrow.
2 Q's:
1. The packer I have is predictably thin on one side and fat on the other. Meat thermometer goes where to judge overall meat temp?
2. First time on my mother's 18.5" WSM. Should I set an alarm every 3-4 hrs to check smoker temp? Unfamiliar with temp capability over long unattended time period.
Have read posts here for a while and am confident my first should be pretty decent.
12lb, rubbed and marinating now. 8pm start to smoke over night to serve at noon tomorrow.
2 Q's:
1. The packer I have is predictably thin on one side and fat on the other. Meat thermometer goes where to judge overall meat temp?
2. First time on my mother's 18.5" WSM. Should I set an alarm every 3-4 hrs to check smoker temp? Unfamiliar with temp capability over long unattended time period.