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Old 05-01-2012, 12:43 AM   #10
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca

i came up with the foil thing after some cooks and thinking how things worked in the kettle. also watched my remote temp senders jump around. just made no sense to me to have hot and cooler air mixing. bricks was someone elses idea. just gotta go out there and practice till whatever you are doing works for you. my setup works great for me. i also never foil the meat.
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