temp

I am making skinless, boneless chicken breasts and will be smoking them on my Traeger. I am using a homemade rub and cut the breasts in half. Most of them are 5 inches long and about one inch thick. What temp should I cook them at? Time? Internal temp when finished? Any help is appreciated...

I was thinking about doing a brisket this weekend, but I don't really need a whole 14 lb brisket, so I was thinking about doing just a point... I've done some research and can't really find posts - on this site or others - about what temp to cook a standalone point to... Go for 200-205? Less...

Hey guys, just wondering if anyone has experience or has heard any feedback about the Fireboard -- wifi based temperature monitoring. https://fireboard.io/home It seems pretty nice, but I'm a little nervous about forking over the money without any real world feedback. I need something that...

Hi, everybody.. First time here.. Thanx in advance for the advices that I hope to come.. It's all about the brisket tenderness that I want to achieve. I made my last brisket on my wsm and it was OK.. But I want to get the best from it. Please find any mistake. Trimmed, injected with beef...

Always see these on CL. I've heard they are designed to run 230 240 out of the box. My question is on the science behind it. Could I regulate the temp. Say I do similar mods as people have done with gourmet charcoal. Would opening up vents on the charcoal pan warm or cool the smoker. Would a...

Hey guys. I've had a little trouble with meat temps lately. Here are a few of my questions. 1. What meat thermometer would you recommend? 2. Where do you take temps on butts, brisket and ribs? 3. I've had a couple of times lately where I get different readings in different parts of a meat...

who cooks ribs (specifically baby backs or St. Louis) 275° or hotter? what are your results? how much does it cut down on your cook time? how long straight on the grate and how long in foil (if...you foil..)? and...just as tender as lower and slower cooks around the 200° - 225° range? i've...

Hi guys, I'm new to the smoking world, but very motivated. I just finished making a UDS. I think it looks pretty good. I'm using a Weber lid because I couldn't find a barrel with a lid. It was a half inch small so I bent the flange out so that I could fit it to the barrel better. It still leaks...

Hey guys- We are preparing for our first competition in September. I was curious as to how each of you have tested the hot spots on your smoker. Other than moving the meat around and seeing how it turns out, what are some good methods for checking this? Would purchasing several oven...

Hi all, Im new to the forum and looking to start things off right with a great post about my first UDS build and first three smokes. I've had this thing going for two days straigt since I build it. First, I want to say its great to be a new member of the community here. UDS: Ran into mimimal...