On Sat, 21 Mar 2009 14:35:47 -0700, Denny Wheeler
> wrote:

>On Sat, 21 Mar 2009 01:51:07 -0400, TFM®
> wrote:
>
>>> My experience--limited compared to most here--is 5-7 hours for a butt
>>> at around 235-250. (based on my highly-likely-to-be-incorrect
>>> built-in thermometer. Maybe this is the year I put one in the side of
>>> the cover.
>>
>>
>>You don't need a thermometer for pork. You need a thermometer for fish.
>
>But I would really like to know the actual temperature at the grate
>level.

Then I think you should put on a thermometer so you know it (and I'll
remind you).

Desideria