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, 22.5 WSM, Backwoods Chubby, UDS, 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
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!