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columbia1 · 10-12-2012, 11:10 AM

On a reverse flow you can also make temperature adjustments easier by lifting or lowering the tongue to even out temps on both ends, or too even make one end hotter. At comps we start with even temps for pork and brisket(250') across the whole pit, then when chicken is about to be put on we will crank up the tongue and we can hit 300'+ on one end just for chicken, while the other side stays in the 250'ish range for the pork and brisket.

10-12-2012, 11:10 AM	#4
columbia1 is one Smokin' Farker Join Date: 01-15-12 Location: Kalama Wa.	On a reverse flow you can also make temperature adjustments easier by lifting or lowering the tongue to even out temps on both ends, or too even make one end hotter. At comps we start with even temps for pork and brisket(250') across the whole pit, then when chicken is about to be put on we will crank up the tongue and we can hit 300'+ on one end just for chicken, while the other side stays in the 250'ish range for the pork and brisket. __________________ [URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL]