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Reply to "How critical is cooking temperature?"

Man, I see all these different temps, and people concerned with them. I'm glad I have no plans to check the temp inside, I'm just happy when whatever is in there is done somewhere close to the time I had planned, and I have yet to have anything that was to bad as not to want to eat it. I have an ECB and I loved the thing, but with my smokette it is so much easier to use and results in taste are nearly the same.

I think that is do in part to the well sealed CS which keeps the moisture in as opposed to the airy ECB which needs a water pan to help with the moisture.

I love them both but had I known how much simplier (sp) the CS unit is, I would have had one years ago.

Dave
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