RE: Smokers: Electric vs. Charcoal
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?