Originally Posted by BigButzBBQ
Just a quick update, had someone make some Shigen on an offset this last weekend dialed in at 230. Said the bacon was on the chewy side w/out hardly any crisp after he had them on for an hour. It's looking like 240-250 is going to be the best range. I did a vid on these for those who are severely bored and want to kill time. here
I must admit that I was a little skeptical that those three different types of meat would finish at the same time, especially the bacon, but seeing is believing. Very nice video.
18.5" WSM, 22.5" Weber Kettle, Weber Sprint 210, (2) UDS , KCBS, CBJ, orange Thermapen