Originally Posted by jkirker
Hey guys (and gals),
I just made an online Meat Smoking Calculator for this. I had an excel spreadsheet which I used that did all the math but I figured I'd create an actual online tool...
I'm curious to get your thoughts.
Now, it's still very much a work in progress but I think it's ready to be shared.
Check it out at http://MeatSmokingCalculator.com
Please give me your feedback - I'm all ears.
Thanks in advance,
Is this using only one temperature ?
XL BGE (#2) & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles