jminion1
Sous Chef
Pig
Your right there are lots of ways to get the job done.
When I give advice it should be kept in mind that I cook a lot of competitions and I look for methods that are very easily repeatable, so I use foil, and thermometers.
For a newbie using a thrmometer is a great tool but as they cook using the feel to test the temp is a good idea. Place your hand on the top of your cooker and count the seconds you can leave your hand on the lid. That will come in real handy knowledge if your therm fails. Same for running a pit without a Guru if it were to fail.
Jim
Your right there are lots of ways to get the job done.
When I give advice it should be kept in mind that I cook a lot of competitions and I look for methods that are very easily repeatable, so I use foil, and thermometers.
For a newbie using a thrmometer is a great tool but as they cook using the feel to test the temp is a good idea. Place your hand on the top of your cooker and count the seconds you can leave your hand on the lid. That will come in real handy knowledge if your therm fails. Same for running a pit without a Guru if it were to fail.
Jim