I'm sure this has been discussed, buuuuuuut. School me on smokers

I put like 3 big chunks in at the bottom and some smaller bits near the top and it's gone 12+ hours with no problems.

AND I still have over half my charcoal load still there

Where do you get new probes? I need a couple.

 

that would explain it... I try and do a lot of cooks overnight, even if it's not raining they'll get wet with dew.

 

Well you get your green egg up to about 5 gazillion degrees and then drop the Velveeta directly on the coals. The resulting fireball will likely burn those worthless sensors you pretend are taste buds. Get another box of Velveeta and much away. You won't be able to taste the difference.

 

Yeah, whatever

 

Need a recipe?

 

i acquired a Weber Smoky Mountain last year. Charcoal. Throw in a few chunks of hardwood and let her sit. If i want a pain in the ass, i can keep the temp at around 220. If i want to drink a beer and all that comes with that, itll maintain 230-270 on its own till it needs some more charcoal. can fit 2 racks of ribs easily, 4 if you get creative, or 2 big shoulders/butts. does a damn good brisket too. and great wings. the first few smokes are a learning curve, but once you have a sense for where the vents need to be set at, it pretty much light and forget.

however all smokers need a good temp probe. i got one of these (http://www.maverickhousewares.com/d...eters/#/et-733-wireless-food-thermometer-set/) when i found it on sale. seems good. monitors meat and smoker temperature. OK range.

 

I have 2 Mavericks and 2 cheapos from Lowes and Walmart. The cheapos actually seem to have better range and more robust probes, just less fancy displays.

 

You sound like you are too busy to BBQ, at least for a cheaper setup. Save your money and just use your oven. My grandma makes a pretty good brisket but she always cuts it with the grain.

 

I have had the wifi Flame Boss for a few years and it has been great. My Egg is under a very small covered porch, so if it rains it gets wet.
I have left the Flame boss outside over night many times without issue.

 

This is the one I have and it works great for my needs. I have to split the flat and point on a 20lb brisket to fit but I can do 2 pork butts and all kinds of other things. I thought I wanted one with a window but they fog up anyway and become useless.

https://www.amazon.com/Masterbuilt-20070910-30-Inch-Electric-Controller/dp/B00104WRCY?th=1

I've used this thermometer with good results, I like that it has two probes and you can set the target temps individually.

https://www.amazon.com/Weber-6741-S...r=1-4-catcorr&keywords=weber+meat+thermometer

 

That is good to know. I have never run my wires in through the top, always the side but the felt ring on the egg I guess allows for that.
I do always wrap the wire up to the end of the probe with foil. I do a couple layers and this always helps to avoid hurting it during flare ups or anything over 450 degrees. I have found the wire/probe connection to be the vulnerable area.

 

is that the leanest brisket flat ever or what is it?

 

Tri-tip