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I have been using my xl for almost a year and have a real problem with low and slow...open the lower vent approximately 1/8" and can keep it steady at 550 for pizza with the dmft off...with it on and cracked and 1/8" on the lower level it will run about 300...am i doing something wrong?
I threw ribs on today to cook all afternoon, came out to check after an hour and the temp ws 400 steady...hit the Texas crutch to save the ribs and cut the bottom off completely finally dropped to 325 and they were ready after about 2 1/2 hours, let them rest for about 30 min. then put them in the frig for tonite....tasted good but were certainly not my best effort...any ideas
Rockwall Texas, just east of Dallas where the humidity and heat meet! Life is too short to get caught in the fast lane behind somebody slow!
XL, LG, Sm, Mini and Weber for drink holder