johnnyboy wrote:Yea, stoker seems very cool; wish I could expand the logs so I can read them a little clearer. Let me guess what I'm reading; Is that 3 probe readings on the chart? Oven temp probe (red line across top), meat 1 probe (black line), and meat 2 probe (black line), target meat temp (blue line)?
LarryR I'm impressed with your analysis but how the heck does one come up with 18lbs 4oz of charcoal to start your test with? Was that the amount remaining in the bag or what?
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