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Old 12-27-2012, 11:25 AM   #5
Jason TQ
somebody shut me the fark up.

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Join Date: 01-10-11
Location: Lawrenceville, GA

Meat went on at 11am. Once in there the temp dropped to 230 so I opened the vents a little and got it back around 250 without issue. So far I really like how easy it seems to be to control the air.

Here is the meat right as it went in.
SF 30x70
3 Hunsaker Drums
Weber 18.5 Kettle
Big Green Egg XL
"Tenacious Q" Competition Team, Head Idiot
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