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Old 11-14-2012, 10:00 AM   #16
is one Smokin' Farker
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Join Date: 03-15-12
Location: Flushing, Queens NYC

Originally Posted by chickenchoker View Post
With water in the pan I am able to keep solid at 230-250 degrees for the length of the cook with very little tweaking but cannot get any higher temp than 250. With the foil lined saucer I can vary my cooking temps from 230-300 degrees with very minor tweaking of the vents all the way up to full open.
Ah so that would explain why it's such a pain to get it real hot with the water. I've been trying to get her up past 270 for a while and it was a royal pain. I guess I'm gonna try it without the water this week.
Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC
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