Originally Posted by Oink Oink
I hope this isn't hijacking the thread... If it is I would be happy to start a new one.
I watched the the pit boys video and I noticed that he doesn't wait for the smoke to clean up before he put the meat on. I usually use the 'snake' when doing longer cooks and wait until I see only 'thin blue' smoke to put the meat on... This takes an hour sometimes. I was wondering how long ya'al usually wait when using a kettle (if you wait at all). Does it really matter? I had convinced myself it matters.
are those dome temps? I have noticed a pretty significant difference between dome and grate on the kettle. Thanks for the insights. btw I enjoy your brew-n-que.