grumpy Posted December 29, 2006 Report Share Posted December 29, 2006 Started Saturday with chicken: Sunday was a shoulder rubbed w/ Bad Bryon's Butt Rub: and after 'resting' in foil/towel for an hour or so.... And Monday was rib day w/ Jack Daniels BBQ Rub... If this keeps up, next year santa will have to bring me a by-pass or two..... (not so much a Grumpy Bastah any more either) Quote Link to comment Share on other sites More sharing options...
PaulR Posted December 29, 2006 Report Share Posted December 29, 2006 That looks jummy!! (all of them). What is the "little" thermometer for (in the shoulder picture stuck into the side of the KK?) I'm hungry now! Quote Link to comment Share on other sites More sharing options...
grumpy Posted December 29, 2006 Author Report Share Posted December 29, 2006 That looks jummy!! (all of them). What is the "little" thermometer for (in the shoulder picture stuck into the side of the KK?) I'm hungry now! I haven't had my cooker very long, so I was double checking the thermometer in the lid. The little one actually runs 10-15 deg. higher than the one in the lid. (Wonder which one is correct?) Chris Quote Link to comment Share on other sites More sharing options...
PaulR Posted December 29, 2006 Report Share Posted December 29, 2006 I know that my smoker (Weber Smokey Mountain though, i.e. not a ceramic) runs about 15 degrees hotter on the top level (I read this on the WSM website. I think that the KK ditributes its temperatures more evenly hence only a 10-15 degree difference? Quote Link to comment Share on other sites More sharing options...
Curly Posted December 29, 2006 Report Share Posted December 29, 2006 You probably need to calibrate your thermometers every so often. I have a piece of wood with holes drilled in it to accomadate the thermometers. I sit them in the boiling water to make sure they are at 212 (or close). Quote Link to comment Share on other sites More sharing options...
