killian
Well-Known Member
i bought a side firebox smoker and so far I have smoked a meatloaf, pork butt, sausage and ribs. every one of them has been good, except the pork butt it came out to tough to pull.
do you use the same thermometer for smoking that you are using for brewing? Are you leaving the probe in the meat while it is in the smoker Or are you measuring the temp near the meat?
do you use the same thermometer for smoking that you are using for brewing? Are you leaving the probe in the meat while it is in the smoker Or are you measuring the temp near the meat?