Originally Posted by Andy M.
I have several remote thermometers. They don't help much, just tell you you're off and need to do something.
I have a spare thermometer that goes into the lid of my Weber gas grill.
I insert it into one of the exhaust holes on the top of my Weber kettle to keep an eye on temp.
I only concern myself with grill or smoker temp. Since I am cooking meats for several hours, there is no concern for meat temp.
I also use Craig's method of smoking in the weber. Same principle, except I line up the coals on one side and cook with the grill covered on the opposite side of the grill.
This gives me much more cooking room.
When i use my smoker, I snake the pile of charcoal around so it burns like a wick. I just light one end and allow the coals to ignite as they burn.
This allows for low temp and long lasting cooking.
Its already very hot here. We have cooked out most every weekend since middle April.
Yesterday they said it reached 91. It said 92 in my truck.