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Post by ralphimself on Sept 20, 2014 10:26:41 GMT -5
So I've smoked some chicken and fish using the book that came with the smokenator. Today is my first time cooking a butt so came here for some quick advice. I read that I need to be at 225-240 cooking temp. Can someone please advise me what the proper vent settings are to achieve this temp? I don't have a thermometer to measure internal temp, only a meat thermometer (would also appreciate advice on what thermometer I should buy to measure cooking temps). Thanks in advance.
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Post by ncsmoker on Sept 20, 2014 13:45:07 GMT -5
Hi Ralph welcome to the forum. Yea actually 225-250 is a good range is okay for grill temp is okay. Do you have a thermometer that registers in the low to upper 200's. If so, place the 1st inch of it in the upper vent so you can read the vent temp. This will at least give you an idea of the grill temp. Just subtract 40 degrees to get temp at the grill. This is not perfect but will help for today.
If you have a Weber Gold I set my lower vents between 3 and 4 holes open and the top vent between 1/16 and 1/8 open.
As for thermometers I think everyone would recommend would recommend the Maverick 72 or 73. Both come with 2 probes one for the meat and one to measure temperature at the grill. They are very reasonable for what they do about $60.
Sorry for the late reply but it is Saturday after all and went fishing.
Good luck and hope the butt comes out well.
Tom
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Post by ncsmoker on Sept 24, 2014 20:08:49 GMT -5
Ralph how did your butt come out. Hope it was satisfactory and you enjoyed it.
Tom
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