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Unread 02-03-2013, 11:14 PM   #12
El Ropo
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Join Date: 10-06-10
Location: Austin, TX
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Originally Posted by swamprb View Post
Anyone figger out how big that intake hole is yet?
That's classified information :)

And on the question of cooking temps, many people will start out at a lower temp, like 225-250 to get some smoke flavor and enhance smoke ring development. But after first hour, they will want to crank up the heat to 275-325 to power through rest of cook. This works great, and having a fixed intake doesn't help the process.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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