Originally Posted by handsareme
As for the temp idea, my thermometer isn't actually all that long, maybe going into the barrel, at most, 4". I thought it was hotter in the middle, so if it's reading 225, wouldn't it be hotter? Or am I completely wrong?
I use a short one. Didn't care for the long turkey thermometers.
I also use a 16" clay pot base from HD as a diffuser, then I cover it with foil to keep it clean and catch any drippings. I didn't like it dripping into the coals. When I am finished smoking I close the vents and let the fire go out. I can then reuse what is left over from the cook.
Performer, UDS, 2011 WSM, Frank-in-Weber, 120 Gallon Offset, IQ-110, ET-732