Rockwood Charcoal

Nanook

Ok. I'll bite. What's wrong with the thermo clip?

theyolksonyou

Nanook said:

Ok. I'll bite. What's wrong with the thermo clip?

1. Not needed
2. If you turn the thermo so that desired temp is at 12 o'clock you run the risk of losing calibration 

Jeepster47

@Nanook ...

3. When you put a LARGE piece of protein on the grill, you can pull the thermo, lower the lid, and then slide the thermo in carefully to see if it clears.  With the clip, you'll skip this step and most likely bend the stem if the protein interfers.

biggin74

When I smoke at low temps, throw in around 4 -5 chunks of wood?

MaC122

biggin74 said:

When I smoke at low temps, throw in around 4 -5 chunks of wood?

no.. I usually layer large chunks of wood throughout the lump and then just let it smoke naturally.

biggin74

So when you smoke how many chunks would you layer throughout?

Scottborasjr

Depending on what I'm  cooking depends on how many chunks I use. Poultry and fish I only use one or two. Pork 2-3, beef 3-5. As far as layering them through out the lump I'll put one in about 2/3 of the way through filling the egg one 3/4 of the way, and 1-2 right under the top layer of lump. Unless you are cooking really hot you aren't going to do anything but add that wood to your next cook if you bury them much further then that.

Plus most food will stop taking on smoke flavor once the bark/crust forms on the meat.

biggin74

@Scottborasjr thanks! That helps a ton.