Originally Posted by Unfathomable Bastid
Thanks a ton, Southern. I was thinking the same but since I'm the newb on the block, I thought I'd ask rather assume anything. I did my "test burn" last night and held 225 perfectly (measured by a side gauge at cooking rack level) for several hours. But that's without FOOD. We'll see what it does with a 10lb brisket I have planned for this weekend. I'm thinking about punching a hole in the lid for a second thermometer. I'm assuming this will show me roughly 50 degrees cooler temps. Thoughts?
Do you have a flat lid or domed lid?
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