[lodwick]

You've also got a GOOD thermometer on your smoker/grill...that is what so many folks do not have installed, and then wonder why things turn out less than devine.

If anyone is using a cooker with one of those lame, Cold, Warm, Hot type thermometers - please, replace it immediately with a "real" gauge of the heat that is being generated.

You can pick one up at the local hardware store for less than twenty bones...you will want to bbq you ass for not having done it years ago. Promise you.

Cheers all.

[LasVegasMac]

If anyone is using a cooker with one of those lame, Cold, Warm, Hot type thermometers - please, replace it immediately with a "real" gauge of the heat that is being generated.

You are on the right path, young padawon.

Unfortunately, there is a difference - as much as 20 - 40 degrees, or larger depending on the the type of your grill - between where your cooking object sits (on the cooking grate) and the probe of your thermometer (usually way above the cooking grate).

The "final" solution is an external temp probe stuck into the "cooking object". Not expensive - $20 - $40, depends on what you want - but very much worth the price. The brand name of Polder is a good start.

No question, no doubt as to what the actual temp of your meal is.

LVM