DownHomeQue
is Blowin Smoke!
nothing wrong with a little helper charcoal.. about 5-6 pieces to help maintain your fire..
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
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 :tsk: I spent half the day with the Maverick moving probes around.. Idea is brilliant..
And now you post this :tsk: I spent half the day with the Maverick moving probes around.. Idea is brilliant..
^ agreed, thats gonna be tasty:clap2: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
SWMBO???
sorry I am not up on this stuff
what is it in English?
lol
She Who Must Be Obeyed
I haven't tried it myself but the seller called it a charcoal grill. This is not nearly as tight as a Weber smoker so rather than control air to control temperature, you might need to control fuel.Could I get temps hot enough with just charcoal and lump? Seems like wood sticks burn too quickly and too hot at times. I wonder if I make a fire basket and use lump and charcoal with some wood chunks if that would get temps in the 250 range.
Final thoughts? Whew! That's a lot of work. Contrast that with the butts I did on my WSM yesterday. I got it started and didn't need to touch the cooker for 5 1/2 hours. The NBBD seemed like it was a near constant balancing act between a fire that was going out vs. a fire big enough to spike the temperature. The wood I used was pretty dry and that may have contributed to this. Once lit, it would burn fast. I also might have split the wood into too small pieces. I'll keep the splits larger next time.