Been smoking for 40 years BUT

Former Member

This is the first time in a sealed unit

Please give me some suggestions for remote temp sensing

taylor LEM Maveric Oregon

I or 2 probes

I smoked some Boar fresh ham at 205 for 12 hours and then got worried and upped it to 210 for 3 for a total of 15 good to great.

Also did a pork rib for our first smoke at 220 for 5 hours super and moist

Do you ever put a pan of water in the first shelf just to keep moisture up

Bob trav

9/7/109:38 PM

Original Post

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