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Unread 01-15-2012, 04:24 PM   #23
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
Originally Posted by BarbequeKansasCity View Post
Yes I have to store it outside. I am toying with the idea of putting on a competition trailer...
Thanks guys I have under 1000 in it and 40 hours of build time in it.

There is a 10 20 degree difference between the top and bottom before you put meat on it then it will even out to a 5 degree difference. Not enough to worry about. Since I put butts on the bottom and briskets one up. It makes them cook for the same amount of time.
Wow. I would have expected more than 10 to 20 degree. That is truly great!
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Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
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