Originally Posted by big brother smoke
I will state the obvious - keeping the door closed as much as possible is key. The more meat, the hotter the box will get.
I am not going to get this thread sent to Woodpile.
We have heated up a brick wrapped in tin foil to try and keep some heat in the unit but as above keeping the door shut and fully loaded keeps the hot better.
I have two large Cambros and actually regret not getting one of them smaller when holding smaller amounts. The thought was to go with the largest we could afford as there is never enough space and room for expanding larger orders. Wrong move this time around.
Slappin that bass like some delerious funky preist!!!
UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*
British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009