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Old 09-03-2012, 08:58 AM   #9
toddu
Knows what a fatty is.
 
Join Date: 08-23-12
Location: Charlotte, NC
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Ok, I think everything was a success. A few observations before the pics. I had to use both racks on my WSM for the amount of food I was making. I thought it would be better to put the pit probe on the bottom rack, but I think I should have left it on the top rack. The Guru was think temps were much less than they were, and seemed to struggle to keep the lower rack temp up to ~325 (dome temps were >350). When I wanted to crank things up towards the end, I just removed the guru and opened up all the vents.

Also, I had to move the chicken top to bottom/bottom to top as the top was coming to IT much quicker than the bottom. Quick rotate and everything completed at the same time (assuming this is "normal"???).

Some pics -

I used to make a dip of Rotel, Velveta, cream cheese and sausage. I thought hmmmm.. maybe a good fatty.

WP_000013.jpg

Cooked it up and started some Mac and Cheese.
WP_000015.jpg

Bought whole birds and prep'd them.
WP_000011.jpg

WP_000014.jpg

Almost done!!!
WP_000016.jpg
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