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Unread 07-23-2013, 02:32 PM   #31
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are you saying that you have about a few degress temp difference across the grates ?
I never said that.

I only concern myself with the temp in the center of the pit where the center of the meat sits. You start measuring termps all over the place and it will only drive you crazy. This is what my pit looked like before my cook on Sunday. I did a pork butt that took about 11 hours. You can see where the temp probe is.
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Unread 07-23-2013, 02:38 PM   #32
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cool thank Sorry i was asking the OP about it. But that does make sense
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Unread 07-23-2013, 02:47 PM   #33
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are you saying that you have about a few degress temp difference across the grates ?
It seems to be running 20-40° from one end to the other. the middle is reading a little higher. Right now from left to right (hot to cold) firebox to stack I have 244°, 283°, 268°. When I add fuel it pushes the hot end up and as it drops, the temperatures get closer.
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Unread 07-23-2013, 02:52 PM   #34
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It seems to be running 20-40° from one end to the other. the middle is reading a little higher. Right now from left to right (hot to cold) firebox to stack I have 244°, 283°, 268°. When I add fuel it pushes the hot end up and as it drops, the temperatures get closer.
sounds like you are doing fine.

maybe just bigger sticks for a longer interval between adding them is all you need

are you supplementing with charcoal?
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Unread 07-23-2013, 03:03 PM   #35
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Sweet build Down Home how would you check if the baffle is working properly? would you just take temp readings across the grates?
Yep..
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Unread 07-23-2013, 03:06 PM   #36
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Thanks Hank
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Unread 07-23-2013, 03:19 PM   #37
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thanks down
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Unread 07-23-2013, 03:44 PM   #38
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Could also place Biscuits accross the grates.. all over the cooker.. you will be able to tell the hotspots by how fast the biscuits cook
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Unread 07-23-2013, 03:47 PM   #39
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sounds like you are doing fine.

maybe just bigger sticks for a longer interval between adding them is all you need

are you supplementing with charcoal?
I'm trying bigger sticks now. They don't light as easy so I've added some smaller sticks as well. I'm not using any charcoal beyond what I used to get the fire going. For this cook I'm determined to stick with sticks but I'll keep charcoal as a future option.

Like Bill said near the end of the movie, "You didn't think it was gonna be that easy, did you?" I expect a learning curve and don't expect everything to be perfect on my very first cook. I'll be happy if I get some decent 'Q out of this and hope to learn something from the effort that makes things easier/better on the next go 'round.
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Unread 07-23-2013, 03:49 PM   #40
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I'm trying bigger sticks now. They don't light as easy so I've added some smaller sticks as well. I'm not using any charcoal beyond what I used to get the fire going. For this cook I'm determined to stick with sticks but I'll keep charcoal as a future option.

Like Bill said near the end of the movie, "You didn't think it was gonna be that easy, did you?" I expect a learning curve and don't expect everything to be perfect on my very first cook. I'll be happy if I get some decent 'Q out of this and hope to learn something from the effort that makes things easier/better on the next go 'round.
you gotta get those sticks really hot before adding them and give them a lot of air at first

no sin in using a handful of charcoal now and again. Lots of people do... I do and I sleep at night just fine ;)
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Unread 07-23-2013, 04:25 PM   #41
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nothing wrong with a little helper charcoal.. about 5-6 pieces to help maintain your fire..
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Unread 07-23-2013, 04:28 PM   #42
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Could also place Biscuits accross the grates.. all over the cooker.. you will be able to tell the hotspots by how fast the biscuits cook
And now you post this I spent half the day with the Maverick moving probes around.. Idea is brilliant..
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Unread 07-23-2013, 04:31 PM   #43
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While I, uh... learned more about fire management, the meat probe held at 195° for over an hour. I opened up the cooker to poke the brisket and asses doneness. I found that the big (point) end was pretty tender but the small end was still pretty firm. I swapped the brisket end for end and moved the probe. The small end was reading 180°.

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Unread 07-23-2013, 04:34 PM   #44
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But don't eat them, they will taste like chit!
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Could also place Biscuits accross the grates.. all over the cooker.. you will be able to tell the hotspots by how fast the biscuits cook
Quote:
Originally Posted by ICDEDTURKES View Post
And now you post this I spent half the day with the Maverick moving probes around.. Idea is brilliant..
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Unread 07-23-2013, 04:35 PM   #45
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looks good! probe the thickest part of the flat to test for final doneness.. Fark a Temp.. slide probe in and out.. you will know by how easily this happens when its done
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