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Unread 10-24-2011, 04:44 PM   #8777
morgaj1
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Quote:
Originally Posted by smokindave74 View Post
I was also going to add that another trick I have learned is to get everything setup on the cooker, grates in, lid on, and no meat until the cooker reaches its equilibrium. Mine seems to love about 230 degrees on an average 70-75 degree day. I let is sit there and just heat up for a good 15-30 minutes before doing any cooking. Putting cold meat in there on a cold grate will act like a big heat sink, and can give you false readings on your thermo. The fire is still the same, but the thermo makes you think you need to "stoke" everything up, and you will end up with lots of thick smoke and yo-yoing temps.
Great tip.
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