Quote:
Originally Posted by Bovvaboy
looks awesome cookie. Does the method you are using call for the wood chips to be soaked in water? I believe this causes the wood to smolder for a while and adds more smoke ring and flavor. I have a WSM and always soak the wood. I also use a Polder thermometer to monitor internal meat temp. Also do you use a water pan as that helps keep the meat nice and moist. If you do use a water pan then replenish it with hot water so it doesn't drop the temp too much. Also basting with a spray bottle of apple juice is good.... ok I will STFU now... sorry but i just love Q , makes me all gooey!
I was rushed this morning, so that'll be the excuse for everything that is wrong.
Didnt soak chips, probably should have.
I should have used a water pan, but didnt have any.
Was was told core temp of meat should be between 95 to 98 C.
I was told on another forum to keep temp between 130 and 140 celsius when I only have 7-8 hours. Its sitting nicely between the 2, at is very easy to control the temp with airflow.
2 to 3 hours to eating time.