Thread: clay saucer attempt #1
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Old 01-13-2013, 04:58 PM   #5
1911Ron
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Originally Posted by souroull View Post
any input guys? wont have a chance to test a sealed charcoal bowl until next week, but from the looks of it its nice and round and sitting just fine.

is it viable to control temps with the top vent as this seemed to have worked wonders when the bottom vents were shut and temps were high.
No you should only regulate temps with the bottom vents. If you shut down all of the bottom vents and temps either hold or get higher you have a leak somewhere,try sealing the bottom and see if that helps.

Water in the bowl will use up fuel trying to heat it up, the clay pot bottom will hold heat helping to average out rise and falling temps. Some folks will foil there water bowl(no water) and cook that way. Good luck!
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YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.
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