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Originally Posted by DropTheTop
They look pretty nice, I'd never heard of them. 
I'm not sure I can offer any tips for that rig. All I'm using is a Chargriller with the Texas Smoker attached to the side. I use lump charcoal and assorted wood chips.
One thing I can't stress enough, is getting one of those remote thermometers with the dual probes. I was never able to trust any grill thermometer when it came to the task of smoking.
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Remote thermometer is definitely on my list. It's a pain to keep lifting the lid to check internal temperatures.
Quote:
Originally Posted by Cybercowboy
You don't have to buy that exact brand remote probe unit, I have a Polder dual-probe, among others, and they are fine. The trick is to never let your probes experience direct heat. 400 or below and they will last for a very long time. If they see direct heat, maybe twice.
The pros use an actual thermocouple. I haven't sprung for one of them yet but ThermoWorks is the Rolls Royce of food thermometers. I have one of their instant-read models and love it.
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Thanks for the advice. I was hoping you would post in this thread. Any other tips, tricks or recipes you care to share? What's your favorite cut of meat / wood choice combination?