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I'm not new to cooking or having more than one poker in the fire but I've never "smoked" meat before. Lessons learned from a basic charcoal/water smoker, a decent temp probe and a very cheap piece of meat.

I'm not new to cooking or having more than one poker in the fire but I've never "smoked" meat before. Lessons learned from a basic charcoal/water smoker, a decent temp probe and a very cheap piece of meat.

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[–] [deleted] • 1 pt

Thank you. The hardest part is going to get that cheap smoker to get a slab of meat to 205. I dug out and used an old 5v USB desk fan and a USB power bank to help get the loin up to temp.

[–] • 1 pt

Passing the The Stall can be accomplished with steady temp and the patience of a saint. Once the meat temp bust through to the other side of shred, it's an occasion for praise and wonder. Love the USB fan! BBQ tinkering methodologies 101.