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Guest
Guest
Since I posted my first question, about turkey, last month, I've done my first three smokes. Spare Ribs, A Butt, and a mix of baby backs, sausages, and chicken.
They all came out great but I have a temp question. While trying to figure a permanent thermometer system, I've (temporarily?) stuck the candy T-mometer in the top vent. On each of my three smokes, I've had to close all three bottom vents half-way or more and still am pushing a reading of near 300. Probably hard to diagnose, but does that seem like it might be a bad thermometer (seems to be within 10 degrees at the boiling point) or might it be something else? Any thoughts. Any thoughts or personal experiences in the hunt for YOUR temp control choices?
Thanks.
Tim Harrigan
They all came out great but I have a temp question. While trying to figure a permanent thermometer system, I've (temporarily?) stuck the candy T-mometer in the top vent. On each of my three smokes, I've had to close all three bottom vents half-way or more and still am pushing a reading of near 300. Probably hard to diagnose, but does that seem like it might be a bad thermometer (seems to be within 10 degrees at the boiling point) or might it be something else? Any thoughts. Any thoughts or personal experiences in the hunt for YOUR temp control choices?
Thanks.
Tim Harrigan