Originally Posted by BobBrisket
So 275 was with the vent left at the manufacture's setting? By chance did you open it up a bit more to see if it would get hotter? I'm sure it would. As for ambient temp, that's a big factor too.
Here's another situation that crossed my mind. I'm not a Q Comp person. I grill/smoke for friends, neighbors, and my family. Being that chicken is that one category that gives Comp folks the fits, anyone here have a PBS that could justify, etc using in a Comp?
I closely read Patio's write up on his blog about the PBC. From the packaging to the the overall attention to detail that I could get from the pics, it looks to be worth the money. Course, pics are one thing. I'd really like to hear more about the performance and quality from those of you that have purchased one.
Don't forget John's an engineer so I imagine he's pretty picky about the details of things. I'd take his review at face value.
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus