scrub puller
Knows what a fatty is.
Yair . . .
So when is someone going to show us a brisket cook on the 007 ? (big grin)
Cheers.
So when is someone going to show us a brisket cook on the 007 ? (big grin)
Cheers.
With the 4" gap between the top of the drum and the cooking grate, you pretty much eliminate burning your food. As long as your paying attention. With the lid on top of the cooking grate w/4" gap, the top side of the meat browns/cooks more than you'd think. I use my intakes to help regulate the temps I want to cook at. More air = more fire. When doing the roto, you don't really need the intakes once your fire is up and running. The draft of in/out air works quite well. But again, if you want higher temps. Use intakes. Hope that makes sense.Good work . . . and I like the idea of the side pivoting cook grate. Would you close the gap up a bit for long cooks if cooking on a grate and not the roti? I see that roti drum has no air inlets down the bottom, is that standard for the concept? Cheers.