(10-10-2017, 08:19 PM)K. L McReynolds Wrote: Yes, I understood that. My point was, given the inconsistency in the control panel temp versus the actual in grill temp(which you were trying to measure), knowing that amount makes little difference for me.I do similar with an initial cook time of 2 1/2 hours (until the ribs bones start pulling out and the rib ends are out of the meat) at 250. Wrap in foil 1 1/2. open up and place back in smoker for 5 - 10 min then BBQ sauce for 20 min. Let rest for 20 min. Cut and Eat!
I don't use their recipes, so don't deal with that problem---which I agree is a problem.
In experimenting, I have found the optimum method for my style. Apply dry rub of choice, then smoke for a period(depending on outside temp and meat temp) usually about 1&1/2 to 2 hours, then wrap in foil with apple juice and cook at 325 until the internal meat temp is at least 180°-220°(depending on the type/cut of the meat). Then let rest (still covered) for 20-30 minutes.
My smoker is natural gas with a chip box and water tray.
Al
I turn, therefore I am!