Originally Posted by Funky D
Have you tried a water pan on the diffuser? That'll help keep temps stable, and absorb some of that powerful heat.
Got mine today, assembled, and am seasoning right now. Ribs tomorrow!
If this is anything like the broil king keg (which it probably is) DO NOT USE WATER
in the pan fill it with play sand and cover with foil if you feel the need to use water but it will only hinder the cook as the steam from the water snuffs the fire i know by experience. on the other hand there is no need for liquid in these style cookers want more moister? add more meat!