I put a pork shoulder in my smoker for 135'@200°
then I made a crude bowl out of foil and put it under the basket in my SRG
I wanted to "baste" "mop" the roast while it was in the SRG and I wanted the fluids I added to add moisture back to the roast as it evaporated in the bottom
When I hooked up the remote thermometer, I also put the chamber sensor in it's clip on the bottom of the basket.
I was very curious what temp the SRG was on the bottom when it was turned down to Low.
I also wanted you to see how I hang my remote thermometer's transmitter.
I put it in a cut-down beer can with a split key ring.
The can protects the transmitter from the radiant heat from the side of SRG, etc..
now to my "basting/mop" sause
I was cooking the shoulder as a roast so I took it to an IT of 170°
The roast took 75' to get to 170° in the bottom of the SRG
I thought the bottom temperature of the SRG was very interesting
it runs hotter than I thought it did.
this is how much rendered fat & beer were left in the foil bowl in the bottom
While I was thinking about how I wanted to catch the fluids in the bottom of the SRG
I came up with the idea of putting it in the bottom of the basket
it's just a square piece of foil with the corners folded over the ring above the bottom to hold it's shape
but in the end I decided I wanted to cook in the bottom of the basket
the coolest spot in the SRG