Quote Originally Posted by Wannabe... View Post
DD, This pains me. OK, so I see references to getting meat to a certain temp. Question is, how do you measure that and still keep from opening the smoker so often which completely hoses your cooking temp?

They say it's 1/4", but I think it's more like 3/16. Still, it's a heavy dood. If you go up on the second floor of BPS and check out the 1400 and the 900 job, that's the same weight as this one.

Wannabe...
Gotta be really quick. :p