Cliff H.
Master Chef
Well, I am off today and with all mods in place I am going to have my first official slow burn in over five years. YAHOOOO. Start time was at 6:30 am. Doing a brisket ( 11 1/2lbs) using Allison's method. Digital reads 230deg, Chargriller stock thermo temp is 150deg and the fish fry thermo that I have been depending on reads 170 down at the far end. I think I will go with the digital