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Old 04-29-2013, 04:18 PM   #27
Babbling Farker
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Join Date: 01-16-07
Location: Southern MN

Originally Posted by Untraceable View Post
thats the old backwoods trick of slowly coming up to temp. by the time all the steel is heated up your fire is way bigger than needed to keep your temps.

To keep this from happening, I now start a chimney and empty it into a 1/2 sheet. I just set it in the bottum and let IT heat up the metal with the guru's help. I get the coal basket then loaded with coal and chunks so when the unit is at or close to temp, the cooker doesnt waste the fuel to heat the pit. The result is long burns without overshooting temps. Just one of the things I am working on.

MJH From Backyard Bomber BBQ -- Junior
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22.5 Weber Kettle
Blue Thermopen

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