drippins

I assume you will be cooking them fat cap up, so drippings shouldnt be an issue.

bob

one more quick question and then i wont bother you for a while,i bought a poulder thermometer and timer. it tell you the food temp. and the smoker temp.do you run the wire cable out under the lid or where do you bring the cable out. thanks for your time and ill let you know how i make out in the future

Most people run the probe through the top vent. You can either drop the probe through the vent hole or cover the jack (the part that plugs into the unit) with a little foil or plastic wrap and feed it up through the vent hole to keep from getting residue on it. "No," you shouldn't have to bend the probe.

You don't bother people here but it is a good idea to get used to using the search function at the top of the page. You'll learn a lot from reading the archieves and SmokinOkie's 101's.

Good luck!

Most cooks like to have the top butts basting other butts. If you're cooking something else with the butts it can be a problem as they will drip all over everything. Don't try to stop it, you can't.

They'll be fine.

Questions are fine. But learn the archives and the search topic as you'll get immediate answers to your questions.

Welcome,

Smokin'

i had to slightly bend the probe as i put it through the top. if i smoke 2 i put the other out the door. it didnt take but a little pressure at the bend of the probe as i tweaked it through the top hole. jan

Can you put it from the inside out? What I do with mine is put the probe into the meat in the kitchen, then take it to the smoker and put the end up through the hole (this won't work for some of the Taylor's that have an L in the plug end)

I can't do that with the pyrex, has a 90 degree plug so it has to go probe first into the vent hole.

Am I missing something here? Rendered pork fat dripping on anything can only make it better.

What I'd do is try putting the top rack butts fat side up and the bottom rack butts fat side down. The fat from the top butts will baste the bottom butts and the bottom butts will have a buffer from the heat source.

I haven't done this with four butts, but I've done it with two butts and a packer brisket (fat side down on the bottom). The brisket turned out fantastic.