I'm a little slow at getting up and running, as I ruptured a Bicep Tendon - but finally made the hurdle here in KC.
Had a group over, and wow - we did some Russian Sish Kabobs - believe it or not - from a Pork Shoulder. Everyone was impressed.
I'm sure that Yoder has a few more customers headed there way. Arm is still in a sling, but I have to go for a slab of ribs next.
I think I'm close to the point of holding a temp at 250, we will see after the snow goes away. Any hints are appreciated tho - always looking for a better way to do things. I'm still shooting for a completion of a complete meal for 8. I should be ready be this spring.
Hope that arm get healed up soon.
Couple of questions for you. Are you running a pit probe inside the charcoal grill? I assume that you are building a small fire on one side and cooking indirectly on the other? Are you running lump charcoal or briquettes?
Maintain temp is about controlling the size of the fire and the air into the pit. The flat top will need a really small amount of fuel to produce this temperature for a extended amount of time.
Yes, using lump charcoal and building on the left side, with just the left side air vent open a small amount.
Using one chimney starter, I am able to get it down to 270 (then the wife wanted me to start the burgers), I believe that I can master it - but like everything else - I need to work on it.
I'm curious if starting with a 1/2 chimney of lump and then adding just one stick of oak would get me down and still hold for a couple of hours.
Any thoughts appreciated.
Thanks,
PS - using a Maverick Redi Check on the cooking grate for temp reads. Right side about middle of right grate.
I would start with about 2/3 of a chimney. Spread it evenly on one side. Don't let it pile up. Cut the air back and you should be good.
Thanks for the heads up. I'm sure that will take me down the road.
You might want to rename these "One's Outdoor Dream Machine".
Thanks,
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