Originally Posted by Perfect Rack BBQ
We did our first cook in the Assassin this past weekend and our results were all over the place. Finding alot of hotspots, cooking times are much, much shorter. Everything was getting over cooked. Any tips from anyone ????
First off, calibrate the door therm with a maverick or something to the center grate, then know how each rack cooks. Door temps on verticals are not the same as grate temp. My vault used to burn food in the back, that's because I had the rack all the way back touching the false wall. I pulled em out 1" and fixed that. Alot of people use the fuse burn, I do not. Just know your pit.