a few tips

FlCracker said:

1. keeep a notebook,list what you cook,outside temps,fuel,anything you can think of
2.themometers.Use the cheap oven themometers( $3.44 @ Walmart) use them to track temps in your pit,then make a diagram and put that in you notes


William
Woodhouse Grill

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scottm4300 said:

Can't we just write software for this stuff. Stick half a dozen thermometers in your smoker, a couple in the meat you are cooking, and have it all fed wirelessly to a piece of sofware that knows your smoker and the meat and can tell you what to do when. One of those ridiculous computer voices could coach you through it:
"the chamber is now at two hundred and twenty six degrees"
"your brisket is now at one hundred and sixty seven degrees."
"if you believe in foil, press 1 for wrapping instructions. If you don't believe in foil, continue drinking"

If I've got a choice between thinking or simply following directions after some bourbon, I'll pass on the thinking every time!!

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smokincracker said:

FlCracker said:

1. keeep a notebook,list what you cook,outside temps,fuel,anything you can think of
2.themometers.Use the cheap oven themometers( $3.44 @ Walmart) use them to track temps in your pit,then make a diagram and put that in you notes


William
Woodhouse Grill

Click to expand...

Do this before or after the Burbon.

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scottm4300 said:

Can't we just write software for this stuff. Stick half a dozen thermometers in your smoker, a couple in the meat you are cooking, and have it all fed wirelessly to a piece of sofware that knows your smoker and the meat and can tell you what to do when. One of those ridiculous computer voices could coach you through it:
"the chamber is now at two hundred and twenty six degrees"
"your brisket is now at one hundred and sixty seven degrees."
"if you believe in foil, press 1 for wrapping instructions. If you don't believe in foil, continue drinking"

Click to expand...