Brickhouse,
1: GMG Jim Bowie with wifi.
2: Yes, but I go and look at the unit on the grill. The wifi app is sketchy at best.
3: No, I used the wired thermometer from the front port into the meat. I put it into the big prt of the meat, which definitely allowed the smaller pend to get over done.
4: No, but after this goat screw, I'm going to.
I'll work on calibrating as soon as I get a chance. I'll post a follow up.
My "225 to 160" just means I set the smoker temp at 225 degrees, and put them brisket in to cook until it reached 160 degrees. I pulled it out, wrapped it in pink paper wrap, and then put it back in, to cook until it hit 195 degrees. I took it out, wrapped it in a towel and then into a cooler for 90 minutes, give or take a few.
I appreciate the insight. I'm gonna figure it out, one way or the other. Too much money to let go to chit!
Floyd T