laveen1
Knows what a fatty is.
- Joined
- Nov 13, 2011
- Location
- Laveen, AZ
If my target temperature is 220, where do I place the sensor? If the temp at the surface is 210, the temp at the dome will be from 235 - 260. Does this mean the meat is being cooked properly? Do I need to flip the roast every ?? min? Should I try to control the temp at the grill, or at the dome?
Are any of the "devices" (I.E. The Smokenator, iQue 110, etc.) really useful for this purpose? I partitioned off an area for the fire with foil and had pretty good luck using indirect heat with my ham. However, I did a lot of "chasing" the temperatures to maintain something close to my target temp. The iQue 110 sounds like a "set & forget", but I would very much like to see some confirmation that any of the gadgets really work.
Are any of the "devices" (I.E. The Smokenator, iQue 110, etc.) really useful for this purpose? I partitioned off an area for the fire with foil and had pretty good luck using indirect heat with my ham. However, I did a lot of "chasing" the temperatures to maintain something close to my target temp. The iQue 110 sounds like a "set & forget", but I would very much like to see some confirmation that any of the gadgets really work.