Originally Posted by Norcoredneck
I have temp sensors that I put on my grill and it is @ 30-50 degree delta between gauge and closer to center (directly over fire). I think this is why a lot of people say the drums cook faster. I shoot for about 200 on my gauge when I cook.
That's good to know. I did a butt and a CAB last night/this morning and it was done in 10 hours. That's with it being 30 degrees out. I have a 16 inch grate with 5 inch sides and it cooked even and good the whole time. 85% charcaol and 15% apple and cherry.
With what happened last month and everything I learned from everyone's posts about fire control it's changed the way I burn. Before it was the opposite ratio.
My remotes were 12.99 Woot.com specials and already broke. I'm going to start investing in better ones, one at a time so I can do the same.