What to put in the smoker this weekend?

[Great-Kazoo]

OH NOOOOOOOO a fair weather smoker.

[Irving]

I've had mine sitting outside for about two hours now and the water isn't even boiling. I've just been using a laser thermometer to check temps. Water is 202-210 and the inside of the walls are any where from 170-202. Lava rocks are 450ish, heating element is over 600. Would I be getting a more accurate reading with an ambient thermometer? I'm under the impression that the water should be boiling.

[Great-Kazoo]

I've had mine sitting outside for about two hours now and the water isn't even boiling. I've just been using a laser thermometer to check temps. Water is 202-210 and the inside of the walls are any where from 170-202. Lava rocks are 450ish, heating element is over 600. Would I be getting a more accurate reading with an ambient thermometer? I'm under the impression that the water should be boiling.

#1 STOP OPENING THE DOORS AND TOP!! Every time you do. You lose 20+ deg.

#2 install thermometers on top & side of smoker.

#3 open the smoker up so we can see what's happening

[Irving]

I only opened it the one time. Well, I let it sit and opened it a second time and it seemed to be hotter (till all the heat went out), then I just shut it down for the night.

[Dave]

King Soopers ad has pork shoulders 0.99/lb this week.

[Great-Kazoo]

King Soopers ad has pork shoulders 0.99/lb this week.

DAY LATE and a DUPE short
https://www.ar-15.co/threads/153997-...t-King-Soopers

[KS63]

Picked up 10lbs of Prime Grade brisket from Costco last week. Got 4lbs for corned beef and another 4lbs that I'm trying my hand at Pastrami. Could be a potential disaster. Any of you make Pastrami? What wood do you use?

[Irving]

What wood should I use for Lobster?

[KS63]

What wood should I use for Lobster?

Maple, maybe? I'd use something very mild. Now answer my question...

[Irving]

http://amazingribs.com/recipes/beef/..._pastrami.html

Pick your wood. I don't think it makes a huge difference with all the other flavors banging around in there. My best batch was with cherry wood.

http://www.deejayssmokepit.net/pastrami.htm

We’re almost there!I can almost taste it!Bring your smoker up to about 200^o Fand once stable add the meat and slowly smoke the meat between200^o Fto 225 ^o F with hickory, apple or your favorite wood. Spray every hour or so with apple juice or 50-50 mix of apple juice and white wine or apple juice and unflavored brandy. It should take about 1.5 hours per pound – but temperature is the key!

http://bbq.about.com/od/beef/ss/aa051109a.htm

Use a mild wood for smoke. Anything too strong will overpower the pastrami flavor. I recommend fruit woods like apple or cherry or other mild woods like maple or oak.

Now I'll go Google the answer to my own question.