07-25-2021, 12:52pm
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#10
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Moderatrix
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Quote:
Originally Posted by NotSlo
I have a gizmo called BBQube, it's a temp controller and temp monitor, has 3 probes, a flexible hose that connects to my smoker and a fan on the device. Controls the airflow to maintain the temp. App will notify when I hit my target temp.
I just dry rub overnight, get my lump charcoal going in a chimney, then dump it on top of my smoking chunks (hickory today), let it settle for 15 minutes and put the meat in. I have a Vision Kamado grill ( like an Egg) and it has a double rack. I put a tray with Guinness on top of a foil covered pizza stone on the first rack. Stone acts as a heat deflector, meat goes on top rack. Shooting for 185 or so, then remove and wrap to sit in a cooler with towels around it for an hour or 2. It's been going since 8:30 am.
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I’ll do a practice run. Maybe two. 
I may have to look at the BBQube monitor. I currently have the Weber iGrill with four probes but one of the probes is going wonky (I’ve had it for a few years). Plus, it doesn’t have the extras that the BBQube has.
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