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Old 05-08-2010, 02:18 PM   #5
Smokin' D
is One Chatty Farker
 
Join Date: 12-11-07
Location: N. Andover, MA
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When I first started doing the low and slow, I knew nothing. Good food bad food. I was cooking with a cheap propane vertical thing. As I moved along got a cheap offset and became all crazed with thermometers and fixating on grate temperature side to side in the chamber. Gigantic differences. Remote thermometers. Probes through blocks of wood taking up more space on the grate than the meat did. There was no joy. Started to mellow over time and now pay attention to pit temps with just 1 thermo in the top or side depending on what I'm using. Best Brisket EVER was one done on the offset. No thermo in the meat. No flipping. No foil. No clock, even though I was never a slave to one. I probed it Funk Style and it was one of the most rewarding and relaxing cooks I've had. Thanks Donnie.
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