Quote:
Originally Posted by JohnVI
Nice, between the gloves and popcorn machine, we may be related...
But anyway, how can you hold 250 or better yet 230 with so much lump?
I tried to hold 250 for my first cook, used the weber baskets and a lit coal on top of each basket of coal and still had issues with temp hitting 265...
I tried with my top vent open, closed with a tiny half moon, etc and same thing..
I have sealed this thing up, so doubt it that..
Any advice
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Haha. I just got the gloves from amazon. They're a lil slippery but much better than pullin without ;)
The popcorn machine was a gift that is used frequently
Once the pizzas were done Sat night, I all but closed the vents on top & bottom. She was barely puffin'. When i was ready to open her back up, I filled it up to the bottom of my weber grate and added 3 wood chunks. One in the middle & two on the sides. One of the chunks didnt even get burned. Having used a side smoker before & being used to using nearly a 20lb bag of kingsford per butt, I didn't want to run out of fuel while sleeping. Once it got up to 200 I all but closed the vents again until it made it to 250. I then opened the bottom just a hair & almost closed the top all the way. Maybe I am lucky and my gaskets are holding up better than others but I know the mod is inevitable. What really impressed me with this cook was how most of the fat rendered in the cooker and not in my cooler while resting. I typically end up with 1-2" of "butter" in the bottom of my cooler after resting from my old smoker. Not sure if this is the way it's supposed to be but this pork was so juicy & tender with hardly any fat left. I couldnt pick it up off the grill without it wanting to fall completely apart. The gloves came in handy here too as my spatula couldnt handle it. I cant wait to try ribs & a whole chicken. I find myself thinking about this grill maybe a little too much
i think I have a Kamado Krush
