u/Vegedeth

How important is it for you to have a temperature probe or thermometer at both ends of the cooking grate, or at least in front and back of the protein you are cooking? I usually put a probe at the stack, near the end of the protein and the one just ahead of the protein toward the firebox. I wonder if I am spending too much time worrying about variances between the two? Is there a range of temperature between both probes that would be a cause of concern - like +20 degrees or whatever? Thank you!

Have you ever seen an offset smoker truly benefit from sealing the cooking chamber - observable results with the food and more than just satisfying the need to not see wisps of smoke escaping.

I just added a "Y" cable and a new in-hull Humminbird transducer. I have everything connected and installed. Should the new transducer show up on the list of transducers installed on the boat. Which would be three ( TM, DI/SI transom, In-hull)?

Hello! I have three obesa's (baseball) and they live under a growlight system that other sun-loving succulents thrive. However, they are struggling and their color is meh at best. They are a dull green with hints of what would be sun stress on other succulents. What do you think I should do? Thank you.

Follow-up question to my other transducer question...

For those of you who have both a shoot-thru the hull transducer and a transom mounted transducer and have compared the 2D sonar returns for both, is one noticeably better than the other? If so, by how much?

In the hull of my fiberglass boat is a factory made flat spot on the inside of the hull for a shoot-thru transducer. That spot does have a 20+ year old transducer already in place. I have heard many say you can just add a new transducer to the bottom of the hull and avoid removing the old one. My question is where do you put the new transducer when there is not really another flat area to do so? What should I be looking for in a second location for a new transducer? Thank you

One of the small pins in the end of the SI/DI transducer cable broke for my Xplore unit? What are my options?

When using water muffs to service my Yamaha outboard, the amount of water that comes out of the tell-tale is pretty weak. The water pressure in the hose is good, but it does not seem to work well with the water muffs. Any suggestions?

I damaged the reel handle and start drag on a Lews Speed Spool baitcaster. Lews is now farming out all parts and repairs to third-party repair shops. What are the chances of getting a new star drag for this reel - especially labeled correctly with 6.8:1?? Thank you!

EDIT: Just called Lews back and they are sending me the parts free of charge!

\*Title should say “Whispy Black Smoke…”

Hello. I have owned the same smoker (Brazos) for about 2.5 or 3 years now. I mainly use oak and have cooked a lot of successful dinners on the smoker Yesterday, I smoked a pork shoulder that took 12-hours. The weather was 88-degrees, 60% humidity, and very calm (no wind, except for the fan that was in front of me…). For some reason, I fought the fire quite a bit. Keeping fairy steady temperatures around 275 wasn’t hard, but off and on the fire was a bit dirty. I kept the firebox door open to allow as much oxygen in until the splits really took off, but I noticed the splits were turning black as they burned. Not just the area that was burning, but the offside areas that had not lit yet. Though not much visible smoke was coming out of the stack, there were times the smoke seemed to have a whispy amount of smoke that looked black. This was more pronounced with polarized sunglasses on, but could still be seen with the naked eye. The food turned out good and might be the best shoulder I have done up to this point.

Any idea why this might have happened? Also, the wood was well seasoned and had a low moisture content.

Hello, all! I have two shoulders going on the smoker tomorrow (offset with oak) and I'm going to try an overnight brine. I would like a bit more seasoning flavor this time inside and out. I usually use Killer Hogs rub, but would like your suggestion for maybe a different one to try for the day of seasoning. Also, what about the brine and what can I use to give it a bit of a boost?

I see a few large reservoirs in South Carolina that look like really nice lakes. However, I have no experience on any of them. For those of you who live in the area or have spent some time on the lakes, what is your opinion of the three larger lakes, Lake Murray, Lake Marion, and Lake Moultrie? Thank you.

Hello! First time with 2 Xplore units and a Terrova. On the lake now. The 2D is very fuzzy and I am not sure how to tell the units to use only the Terrova transducer.