[RJ]

Originally Posted by Bill Lundberg

Thanks for the advice. One backwards thing about the smoker.. It doesn't have a thermometer, I have no idea how hot it gets. Anyone have any experience with these?

http://www.basspro.com/webapp/wcs/st...ite=image_link

Any pointers?

My charcoal smoker has vent holes on top. I put a regular old oven thermometer in one of the holes. It's not NASA, but I think it's close enough.

Like cd has been saying, so much of this is just practice. Over time you get an idea of how the meat should feel and look.