My baby is home... now to tune her.
 

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?

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.

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.

Sweet pit !! Post more pics and of your first cook if you get a chance. Congrats....

Good luck with your new pit

I dont have a super nice pit like the ones you have, but all I did was when I got to my cooking temp at my grate was take a paint pen and make a mark on the edge of the dial on the lid thermo where the pointer was.

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.

nice pit good, luck with it

Nice! I wanna see that thing loaded w/ racks and butts.

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.

My baby is home... now to tune her.
 

You can't calibrate all thermometers. Here's the procedure for those that can be calibrated:

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?

congrats. nice rig

Congrats, nice rig!

What's this?

is the cooking chamber 24x60 or is 60 the total lenght?

It tells you where your hot spots are on your cooker. Take the canned premade biscuits and place them evenly spaced over your grate. Watch how they cook. Hotter areas of the grate will cook the biscuits faster.

awesome lookin smoker, enjoy

Here's a thread that details the biscuit test - the end results reveals your hot/wam/cool zones within your pit.

http://www.bbq-brethren.com/forum/sh...d.php?t=120485

Nice pit enjoy:mrgreen:

24x60 is the main chamber length. 24x24 firebox. JJ did give me tips for plate placement which is why tuning was pretty easy. I was just wondering about the theremometers is all. Ill be giving the biscuit test a try today. Any reason to fire up the pit is good enough for me. :biggrin1:

All of my guests that came over for the party were really impressed. Theyd never seen a pit like that. So then we got into the conversation of cost. Its no secret, so I told them I spent just a lil over $3000 on her. There eyes opened and the comments rolled in. Man thats a lot for a pit. Just go to HEB or Academy and get one from there.:blah: I asked each one something unique to them. How much were your tires, the sound system in their car, how many pits had they gone through? Some of these guys spent more on tires and rims! I told 'em all that sheet you guys bought will have to be replaced in a few years. My pit... ill be dead before having to replace it. "Yeah thats true". I know its true!! Thats why I bought it!!

My baby is home... now to tune her.
 

Baby? I've seen full grown me smaller! Nice pit!

Congrats on the new pit, it looks really nice. Good luck with it!