Smokers: Electric vs. Charcoal

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Penoose
Hamburger
  • Total Posts : 57
  • Joined: 2003/10/08 01:21:00
  • Location: Detroit, MI
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RE: Smokers: Electric vs. Charcoal 2004/04/26 14:50:06 (permalink)
I just wanted to thank all of you for your recommendations. Taking into account my higher-than-anticipated tax returns, I decided to get a WSM...and I couldn't be happier with the purchase.

The inaugural butt was smoked this weekend...with great success! I used ideas from the virtual bullet website as a foundation, and couldn't believe how little effort it took. The fire, which I expected to tend with relative frequency, rarely needed my attention at all.

After some early trouble keeping the temperature up (it was pretty cold and a bit breezy), the Weber settled in at 250 degrees at the lid. I measured temp at the lid with a Weber replacement thermometer, but it seemed to work fine. A 4 lb. butt was done in just over 8 hours; tasted great.

Question: I have read that the lid temp tends to run about 15-25 degrees higher than the middle grate temp. Has this been the case, in your experiences? Do you think measuring temp at the lid sacrifices too much accuracy?

Thanks again.

P.j.


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