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I retired at the VP level of a large company. One of my area of responsibilities was the company restaurant (cafeteria was considered a dirty word for some reason, but that is what it really was.) Our building housed around 2,400 employees, so my customer count was fairly predictable, but still...

Good looking ribs. I like the no wrap method also. How long do you think you had it at the 275 temp? I wouldn’t think it would take long, but it would also avoid the over steaming issue I sometimes get when I do choose to wrap. (I drink beer and forget to check often enough after wrapping.) 😉

I have a Weber Smokey Mountain and a Bradley smoker that I no longer use since I bought my 1250. I was wondering if I could gain some additional smoke, or if anyone has tried using the wood sources for those two products on top of the fire pit. The Bradley uses little pucks of compressed wood...

It is the part where you set the auger speed etc. You access it by hitting the gear symbol.

I fixed it. As it turns out, it was user error. The grill was in set up mode and once I got back to the home screen the probes read correctly. It's all working now. Thanks.

This is my first cook on my new 1250. The two pork butts have been on for about 13 hours. My Thermapen reads about 185° on one butt in 168° on the other. The probes on the other hand are reading 49° and 54°. I must be doing something wrong. Can anyone tell me what to check?