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Old 07-23-2013, 02:32 PM   #31
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

Originally Posted by tx_hellraiser View Post
are you saying that you have about a few degress temp difference across the grates ?
I never said that.

I only concern myself with the temp in the center of the pit where the center of the meat sits. You start measuring termps all over the place and it will only drive you crazy. This is what my pit looked like before my cook on Sunday. I did a pork butt that took about 11 hours. You can see where the temp probe is.
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified

Last edited by ButtBurner; 12-24-2015 at 10:44 AM..
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