What Temps do you like?

[backyardchef]

I hear ya, Woodman. Sometimes, I don't even use the thermos, or check them very often anyway. I haven't really checked to see if the Klose thermos need to be calibrated....I can usually tell what's happening by the look of the fire, feel of the pit, sounds, color of the food and the smoke, smells, etc.....

 

[ggeilman]

I try and keep it to 225-250. Heck, I am doing good just to try and keep it within that range! Still working on fire control here on the Bandera even with Spicewine's firebasket.

 

[BrooklynQ]

I can usually tell what's happening by the look of the fire, feel of the pit, sounds, color of the food and the smoke, smells, etc.....

Well La Di Da

 

[Arlin_MacRae]

I hear ya, Woodman. Sometimes, I don't even use the thermos, or check them very often anyway. I haven't really checked to see if the Klose thermos need to be calibrated....I can usually tell what's happening by the look of the fire, feel of the pit, sounds, color of the food and the smoke, smells, etc.....

Psychic Chef Mod

 

[billm]

I like to stay in the 225-230 range but if it climbs higher i dont really care. Dont start messing with dampers and such unless it gets in the 260-270 range

 

[backyardchef]

Well La Di Da

Spoken like a man who don't cook no que.....

By the way, your pork at the contest was fantastic. What kind of wood did you use? :twisted: