busmania
Knows what a fatty is.
I’ve been smoking about 8 years. First on a Weber Smokey Mountain, then a big green egg then a home made stick burner. I upgraded to a Yoder whichita this past summer. I usually monitor my grate temps (in 3-4 locations with the inkbird thermometers) but I’m starting to think they are driving me crazy. They are so sensitive to temp changes that I’m constantly trying to figure out minor changes. The few times I’ve been lazy and not hooked them up I feel cooks are less stressful but I also think the dome thermometers run hotter than the grate temps. I’m thinking about ditching the inkbird grate thermometers. Do y’all monitor grate temps on your stick burners?