This week Team Tappecue tested out the Cruise Control System on the Weber Smokey Mountain. Maintaining constant temperatures is crucial for a successful bone broth.
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We played with the control by bumping up the temps from 225, to 250, to 225, to 275, and back to 250 for a constant during the simmer. Chicken was cooked at 225 for about 4 hours. The chamber probe on the top rack was a constant 25 degrees hotter. You can also tell that around 8:30 we ran out of charcoal and had to restart the fire. We got a constant 6 hours of smoke from a full cartridge.
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When we took the chicken out, I also took out the top rack chamber probe. I believe because of the poorly insulated barrel, the chamber temperature fluctuated more than it would’ve if it were sealed tight.
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We used the Long Probe to monitor the temp of the simmer! The bone broth was tasty! And perfect for Fall meals. The Long Probe is on sale if you’re interested!