Mark In The Pit
Knows what a fatty is.
- Joined
- Jul 13, 2017
- Location
- York, PA
Boom!
I cut out the entire bottom of the stock pot, using the disk as the heat deflector, have a drip pan under the cooking grate. So far so good, holding rock steady at 250 for the past hour. Will kick it up to 350 for another few hours to burn off any coatings etc... than prolly toss some wings in there later this evening.
I cut out the entire bottom of the stock pot, using the disk as the heat deflector, have a drip pan under the cooking grate. So far so good, holding rock steady at 250 for the past hour. Will kick it up to 350 for another few hours to burn off any coatings etc... than prolly toss some wings in there later this evening.
