Temperature Mapping w/Polders

Now RNIT, slow down and enjoy the experience

Mapping is REALLY necessary with a conventional offset because of the heat source. I've done a little with this unit, but nothing like what I did for an offset.

Check out this post for some data on my 150 cook for brisket 101 for an idea of grate level temps.

Temperature Log for Brisket

The key with a CS is to know your temps and when level might OR might not be hotter. The temperature will fluctuate in the unit (as it does in any smoker) but don't worry, the average always works out. We've had a lot of posts about the temperature variations, not something to worry about (or correctible)

As far as the heat seals, I don't think it really takes more than a couple of cooks and the only thing there is some smoke will escape from your door, but the temp won't be affected (it's electric and will compensate when the temp drops).

I always start my loads in the middle, so put both of them there if they'll fit or one just above it.

Don't worry about getting technical. You'll come out with some amazing product in a CS and "don't sweat the small stuff".

The gang here at the forum will help you get great results, really!

Just take time, learn to do one thing REALLY well and move on to the next. Butts are a great start.

Smokin'

p.s. My best advice Keep a log of your cooks, especially if you're new to a CS

" Just take time, learn to do one thing REALLY well and move on to the next. Butts are a great start. "

Smokin',

Best possible advice for a new Qer. It's pretty difficult not to get good results smoking butts.

I was told to smoke a butt my first time out on an offset. Just took the meat to about 200 internal and tried to keep the fire low.
Times I had the fire at almost 300, but that butt still was good.

I can't imagine how a new user could get bad results cooking a butt in a CS.

Regards, Mike