9.5 hours in

https://uploads.tapatalk-cdn.com/201...4fa21e18c0.jpg


Sent from my iPhone using Tapatalk

You sir are becoming a God. Good to know on the thermometer. Keep reporting on it's use and I may snag one this year.

You got it brotha, right now I'm really enjoying not going in and out.

You can say that again. I smoked ribs a few weekends ago....it was 115 out. Thermometer sitting outside and checking the grill temp was not fun.

FML.

Flies are miserable here too, I probably let in about 3-5 each time I go out lol.

yup - lid temps don't mean anything until you know how they behave with your grate temp. I know my lid tends to read about 40-50 degrees higher than my grate so if absolutely necessary (i.e. using only one probe), I'll put the probe in the meat and keep my lid temp at about 275. Then I'll just monitor the meat.

But anyone that doesn't own a grill thermometer needs to at least borrow one for a day or so to learn what their lid temp actually means.

Just lay your brisket on a plank of cherry wood, cover it with a mosquito net, and come back 8 hours later, it'll be done. And tanned from the sunburn it'll get...

**** 115!

What is it? Looks like a partial saddle.

You need to study more meat on the Innerwebs.

Probably that sturdiest thing you've rode in years!

ROFL 🤣

Any idea why the thermometer beeps with no issues on your set points? it doesn't do it often.

Those are digital burn your house down jokes. They're a real hoot once you get 'em figured out.

Dinny