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Old 11-19-2012, 02:44 PM   #54
Knows what a fatty is.
Join Date: 07-07-12
Location: Red Oak, Tx

I suppose I am lucky. My door temp gauge reads 10deg low from my electronic probes. I have noticed that is is slower to react.

I am doing two racks of ribs right now and my Safe has held steady at 228deg for three hours now with the inlet at 1/2inch and the out vent open about the same.
I started with my charcoal box full of lump and a split of hickory.
Pre heated with a weed burner and added about a large fist of glowing coals in the corner touching the wood and the lump. Takes me about an hour to inch up to my target temp. I use that time to prep the meat.
Getting ready to foil. I have had great success with the 3-2-1 method.
PitMaker Combo - Safe & 30" Grill Meister
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