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Appreciation post: the old guy at the Lockhart joint who taught me to stop chasing temps
I was at a small place outside Lockhart last spring and got to talking with the pitmaster, a guy named Ray who's been running stick burners for 30 odd years. I kept asking him about his temp range and he laughed and said "son, I don't own a thermometer, I go by the color of the smoke." Blew my mind, because I'd been fussing over 225 vs 250 for two years like it was rocket science. Since then I've cooked my last 10 briskets without a probe in the chamber and they've been better than anything I did with gadgets. Any of you old school folks go strictly by feel and sight, or am I just getting lazy?
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