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Old 09-28-2011, 10:13 AM   #29
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD

Originally Posted by CarolinaQue View Post
Guamaque, that is why my tuning plates in my cooker are 3/8" thick cold rolled plate. Same reason why I "pre-heat" my cooker for a good 2 hours before I put the meat on. Once all that steel is equalized, it chugs along at a much more even and stable temp. I don't have any scientific data to back up my claim though, just years of cooking experience with my pit.
I think you're correct.
Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School
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