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chrisinhouston · 01-27-2013, 12:43 PM

I use a Big Green Egg whenever I'm home long enough to cook but also have a steel model similar to yours, a Char Griller. I mainly use the latter when I have more then I can fit on the medium sized BGE.

Best thing I learned is to get a good Polder or other model thermometer with a probe. The kind that tells you the temp in the food as well as the temp in the smoker and has a timer and alarms to warn you if things get out of wack. I typically smoke at 225 to 250. The ones like in your pictures that come from the factory tend to be less accurate.

I also tend to make up my own rubs. I find so many rely on more salt or other spices that I personally find overwhelm the taste of the meat. I also shy away from anything with MSG in it.

01-27-2013, 12:43 PM	#11
chrisinhouston Professor Join Date: Sep 2001 Location: Houston TX Posts: 1,857	I use a Big Green Egg whenever I'm home long enough to cook but also have a steel model similar to yours, a Char Griller. I mainly use the latter when I have more then I can fit on the medium sized BGE. Best thing I learned is to get a good Polder or other model thermometer with a probe. The kind that tells you the temp in the food as well as the temp in the smoker and has a timer and alarms to warn you if things get out of wack. I typically smoke at 225 to 250. The ones like in your pictures that come from the factory tend to be less accurate. I also tend to make up my own rubs. I find so many rely on more salt or other spices that I personally find overwhelm the taste of the meat. I also shy away from anything with MSG in it.