I noticed that meat was cooking much faster on the upper rack than on the lower racks, and that the end of a slab of ribs closest to the firebox on the bottom racks was overdone. So, I used two ThermoWorks Chef Alarms to measure temperature differences. Here are my results when the smoker's dial thermometer, which is made for Lang by Tel-Tru, was 250 degrees F. All temperatures are degrees F.
Bottom Racks
Firebox End: 332
Middle: 271
Front End: 252
Top Rack
Firebox End: 320
Middle: 320
Front End: 323
Note: End temperatures are 3.5†away from the respective end of the cooking rack (second diamond in)
Bottom Racks
Firebox End: 332
Middle: 271
Front End: 252
Top Rack
Firebox End: 320
Middle: 320
Front End: 323
Note: End temperatures are 3.5†away from the respective end of the cooking rack (second diamond in)
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