nweave2614
Knows what a fatty is.
So my mini was just delivered today, as everyone else mentioned its a tank and the build quality is extremely high. It took 3 guys to get it up on my deck, but once it was up there I sprayed her down with pam and started the seasoning run using Harleykids method to start the fire and my fireboard drive.
Couple things I noticed.
1. The fireboard fan was basically on at 100% all the way up to 220 degrees then it dropped to 60%, which lead to a 20 degree overshoot, set point was 225 and it ended up settling in at 245. No big deal but something I will have to plan for if the fireboard does not "learn" to shut the fan down earlier.
2. Once the fireboard fan shut down it never came back on, not once, had the ball valve set at 1/3 and stack at 1/3 and the temp held rock solid for 4 hours at 240 (it dropped from 245 when I added my fatties).
3. At hour 4 right now, and the temp is starting to creep up, its sitting at 253 right now, the only thing I could think is I stoked the fire when I opened the door to take the fatties out.
4. The fatties tasted amazing, I just used KBB and some cherry wood I have had sitting around forever for the seasoning run, I have high hopes when I start using my 100% hardwood chefs select and the better seasoned wood I picked up. The wood taste was very clean compared to my PBC.
Couple things I noticed.
1. The fireboard fan was basically on at 100% all the way up to 220 degrees then it dropped to 60%, which lead to a 20 degree overshoot, set point was 225 and it ended up settling in at 245. No big deal but something I will have to plan for if the fireboard does not "learn" to shut the fan down earlier.
2. Once the fireboard fan shut down it never came back on, not once, had the ball valve set at 1/3 and stack at 1/3 and the temp held rock solid for 4 hours at 240 (it dropped from 245 when I added my fatties).
3. At hour 4 right now, and the temp is starting to creep up, its sitting at 253 right now, the only thing I could think is I stoked the fire when I opened the door to take the fatties out.
4. The fatties tasted amazing, I just used KBB and some cherry wood I have had sitting around forever for the seasoning run, I have high hopes when I start using my 100% hardwood chefs select and the better seasoned wood I picked up. The wood taste was very clean compared to my PBC.
