Excellent content. A take away is that using a Meater where smoking, say a rack of ribs at 225° for 3 hours or a butt at 225° for 12 hours, where staying close to 225° consistently is the goal vs. internal temperature, the Meater is not very useful vs. a separate probe plus the lid gauge being a better measure over time.
thank you, glad you enjoyed the video. For low and slow, the Meater's reading, a separate thermometer, and the lid temp should all be used to provide "data" to best hone in the temps wanted. It's all data sets at different points in space to help adjust and fine tune the cooking temperatures. Cheers!
