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Old 10-22-2009, 09:10 AM   #11
Bob E Que
On the road to being a farker
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Join Date: 08-19-09
Location: Ontario Canada

Originally Posted by Rookie'48 View Post
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, 18 1/2 WSM (Betty), iQue110, 30" MES
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