Originally Posted by Rookie'48
14 hours at average 275F.
Was that temp measured at the side of the grate, the middle, or at the dome if using a Weber lid?
That was with a thermometer poked through a piece of wood right beside the meat. There was a couple of spikes close to 300, and a couple of dips to 250 over the day.
OTS, iQue110, 18 1/2 WSM (Betty)