BBQ_MAFIA
somebody shut me the fark up.
- Joined
- Jul 10, 2005
- Location
- NORTH BERGEN, NEW JERSEY
Great set up.......
get it seasoned?
thats the old backwoods trick of slowly coming up to temp. by the time all the steel is heated up your fire is way bigger than needed to keep your temps.
thats the old backwoods trick of slowly coming up to temp. by the time all the steel is heated up your fire is way bigger than needed to keep your temps.
I am sure you'll do much better with Charcoal vs Lump. Once you get to temp with the coal, I like to close the draft on the fan at least to close it one line. Also, you dont have to fill it with briquettes. A little goes a long way with these cookers.
To keep this from happening, I now start a chimney and empty it into a 1/2 sheet. I just set it in the bottum and let IT heat up the metal with the guru's help. I get the coal basket then loaded with coal and chunks so when the unit is at or close to temp, the cooker doesnt waste the fuel to heat the pit. The result is long burns without overshooting temps. Just one of the things I am working on.
Sounds like a weed burner to preheat the chamber would be the ticket
you guys both using 25cfm fans with your gurus?
Think the 25cfm may be overkill?