Smokette temp control question

Trust the CS set temp. Test it further with cold something on bottom rack then top rack, or vs/vr, with your polder. An empty test of temps is dif from a load test. fill'r UP

Q time!

Lamar, thanks for giving out the good advice. An empty oven will see some pretty big temperature flucuations. Depending on all the conditions somewhere around 50 degrees. The more food that is in the oven and the blacker the interior the better the temperature controll will be.

Ok, thanks for the input guys. I'l load'n her up today! First time.. Think i'll do some chicken breasts, start off easy.. I have read a ton of post of them, so away I go...

Thanks Again!

Get yourself some big ol' pork butts to fill that smokette Don. Nothin' better cooked low n' slow!

NJ-Pony you must have smelled it from your house! Thats what I did, I actually had a 7lb picnic, bone in, in the freezer. I injected it with a litte Apple Juice and garlic puree that I made in the food processor, then covered with CS Rib Rub. Put it in the smokette at 8:30PM Saturday night, with some hickory. Let er rip until about 2:30 the next afternoon (cooked it mostly @ 200 overnight, and 225 when i got up in the A.M.) Foiled it until about 4:30 in the cooler and it was awsome! shredded it and used some CS BBQ sauce on cheap buns with some slaw... AWSOME! well, one thing I can say is that the Smokette ain't goin back! I got it on thursday and cooked in it 3 times so far! I think my weber's getting jealous! Thanks for all your help guys and gals, i had three weeks from the time I ordered, until it arrived, and I must have read every post on this board, and Okie will be happy to know I read all the 101's! big help, the forums are what made me decide on this product, and i'm glad i did!