Thanks to the information and friendly nature of this website, I am now the proud owner of a WSM. I have my thermometers and am almost ready to start, however, being in the UK, my thermometers are in Centigrade.
I am preparing a 'Ready Reckoner' conversion chart (Centigrade to Fahrenheit) to laminate and have for easy reference. Is there a definitive list of temperatures of doneness for the popular items, i.e. Brisket, Pork butt, Ribs, Chicken etc.
I was thinking of colour coding my chart at these points for easy reference.
Thanks in advance
Graham M
I am preparing a 'Ready Reckoner' conversion chart (Centigrade to Fahrenheit) to laminate and have for easy reference. Is there a definitive list of temperatures of doneness for the popular items, i.e. Brisket, Pork butt, Ribs, Chicken etc.
I was thinking of colour coding my chart at these points for easy reference.
Thanks in advance
Graham M