Rick Thanks for the info, nut the temp I was wondering about was the smoker temp when you had them in. And I take mine Med to Med rare any more done and you might as well eat chicken.Rick wrote:I've learned to step lightly when it comes to cooking steaks - I like medium rare so it don't take much. I don't even know how to probe a 1/2 inch thick steak so it's all guess work and practice... heavy on the practice since I'm still getting to know this discada ... If you can probe it then 145 is about right for me ...
and Harry I couldn't tell anything about the bar oil doing anything to the flavor or the burn on the chainsawdust but I am pondering ideas like paraffin added to the chainsawdust to get it to propagate the burn on it's own - I know deasel fuel works but I couldn't eat the last deasel steak I tried
and I can't spell deasel for some reason ...