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Old 05-30-2011, 12:01 AM   #8005
propsync
Knows what a fatty is.
 
Join Date: 01-24-11
Location: Milwaukee, WI
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I just wanted to add that adding an aluminum air bake pizza pan (had been under the stove drawer for years) wrapped in foil as a diffuser works well for me. I set my bolts four inches under the grate, although some use clips. After a couple of butts, I went with the pan. Money. I did my first brisket today. Awesome. Was ten degrees under due to a bad thermo after the fact, but was better than anything I'd done on a kettle to this point. Much juicer.

Also, Otis, I'm with you. I'm up to 260-270 for butts. Next one is going at 300 min. I think the fat will melt better and I think it will go though the stall quicker. We'll see.
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What ever happened to the thick coating for that buoy grill?
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