My baby is home... now to tune her.
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Just picked up my 24x60 smoker from pits by jj. I got it tuned pretty good. But im going off the three thermometers i have on the pit. Should I use more inside? I have read about putting some of those cheap ones they sell at HEB...Thoughts?
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IMO the only temp that matters is on the grate I would check the grate temp and compare it to the door thermos. then either re-calibrate them or remember the difference.
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Speaking of calibrating - anyone have a good link to a good video on calibrating the thermometers?
BTW - NICE PIT! |
Would love to see a pic of where the chimney stack is on the inside of the pit.
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Sweet pit !! Post more pics and of your first cook if you get a chance. Congrats....
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Good luck with your new pit
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Close enough to glance at and know I am in the ballpark |
No doubt one side will be hotter than the other, I would put a thermo on the grate at both ends, and on in the middle just for fun, make the difference in temp work to your advantage. As meat cooks you can move it around.
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nice pit good, luck with it
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Nice! I wanna see that thing loaded w/ racks and butts.
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could do a biscuit test and use temp gauges. Didn't JJ tell or give instructions on how it should be set it up? You would think they should know what the best settings are for it they built it.
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My baby is home... now to tune her.
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Put thermometer in something with a known temperature (boiling water). Allow plenty of time for things to stabilize. Turn the nut on the back of the gauge until dial is pointing to correct temperature. |
what's a biscuit test?
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congrats. nice rig
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Congrats, nice rig!
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