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New guy from the "other" Wyoming

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    #16
    Welcome from Winnipeg. I have a Napoleon grill too and it is a great unit, very similar to a standard Weber 22 inch kettle. If you decide to get the slow and sear, which I highly recommend, the standard size for the 22 inch kettle will fit your Napoleon. As others have said, definitely get the thermometers.

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      #17
      Welcome from south Texas. Ditto on all the two probe thermometer advice here. And...maybe you should get your wife to join so we can learn from her too!

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        #18
        Ditto on everything! Just make sure yer meat is red! Chicken, sorta white/pinkish, pork, pinkish/grey/red combined. Moose, a very dark red, venison pretty dark also. Turkey? Depends. Peanut butter, you want brown, yessir. Eat good and have fun!

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          #19
          Welcome from the mountains of NC. That is a fine grill you have. Very similar to a Weber 22. First buy a ThermPro Mk4 instant read watch there site and sign up for there email you can get one for 40-50% off. Then buy a two probe Maverick ET 72. Lots of people are going to the Fireboard but unless you are cell phone literate no need for it. The Smoke is a nice unit but why pay an extra $30-40 for it my Maverick has lasted 6 years.

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            #20
            Welcome from Illinois, we have a Wyoming here too.

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            • FireMan
              FireMan commented
              Editing a comment
              Interesting, we have on in WI also, they’re everywhere.

            #21
            Welcome from Oregon! I second learning with pulled pork, it's forgiving, cheap, and still tastes great even when you mess up

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              #22
              Welcome from Wisconsin. Glad you could join us!

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                #23
                Welcome from Massachusetts!

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                  #24
                  Welcome from South Louisiana!

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                    #25
                    Welcome to the Pit from Dallas, Texas, USA!

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                      #26
                      Welcome to the Pitmaster Club!

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                        #27
                        You'll definitely need to know your kettle temp as well as being able to monitor the temps of your food. There's a 'cool zone' about an inch around big meats as liquids evaporate while cooking, do make sure your surface temp probe is outside that zone so you have an accurate idea of cook temp.

                        I think pork roasts and thick pork rib cuts are more forgiving than beef, so don't forget about other meats.

                        That's a nice looking grate and interesting diffuser. Keep in mind the dome temp is all but useless. You can hack an SnS before you get one like this:

                        Click image for larger version

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                        I do this Chuckie cook a lot, slice thin and pack away for luchmeat, a value-add to scrambled eggs, and adding to burritos. You can also see where I put the two probes from this pic. HAVE FUN! And let us know how your cooks come along.

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