Hi Folks,
1) awesome forum. I've learned more about meat here than anywhere else. [I've also learned that meat cooks better when the chef has an ample beer supply. THanks for that.]
2) I have a LSG 48" offset. I can rock this thing for small items: single brisket, 2 pork butts, etc. However, when I have a LOT of meat to cook, I run into trouble. Could use some help. I understand dropping cold meat into the smoker will drop the temp. Normally I target 200 on the Tel-Tru for a 225 temp. I've run a lot of experiments with a zillion thermometers and the "+25" seems to be right for temp. When I have a TON of meat though I run into trouble. Superbowl weekend, I made an 8' pork shoulder, 6 racks of ribs and a billion chicken wings at the same time. I targeted 200 and the bottom of all the ribs were burnt (i.e. destroyed). How do y'all monitor temps with a LOT of meat vs a small amount? I think I put too much fuel on to sustain the "200" range. However, the temp never rose about 225 on the Tel-Tru. Could use some expert advice here....
1) awesome forum. I've learned more about meat here than anywhere else. [I've also learned that meat cooks better when the chef has an ample beer supply. THanks for that.]
2) I have a LSG 48" offset. I can rock this thing for small items: single brisket, 2 pork butts, etc. However, when I have a LOT of meat to cook, I run into trouble. Could use some help. I understand dropping cold meat into the smoker will drop the temp. Normally I target 200 on the Tel-Tru for a 225 temp. I've run a lot of experiments with a zillion thermometers and the "+25" seems to be right for temp. When I have a TON of meat though I run into trouble. Superbowl weekend, I made an 8' pork shoulder, 6 racks of ribs and a billion chicken wings at the same time. I targeted 200 and the bottom of all the ribs were burnt (i.e. destroyed). How do y'all monitor temps with a LOT of meat vs a small amount? I think I put too much fuel on to sustain the "200" range. However, the temp never rose about 225 on the Tel-Tru. Could use some expert advice here....