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Old 11-17-2011, 11:45 AM   #5
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Biscuits that have been in a smoker don't taste so good. Don't ask me how I know this.

Looks about the same as my BYC - the therm is pretty much in the cooler part of the cooker. When you go all the way to the right, the temp can be 50-75 degrees hotter.

I like to use the temp differences to my advantage - like the way you have the poultry in the hotter part.

That vertical chamber is great for warming, cooking sausages, smoking bacon, etc.

You're gonna love that cooker - it's a party machine
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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