temperature stabilization

Unknown

Do you let the temperature establish itself before putting the meat on? How do you time it as far as fuel use, do you let the whole egg heat up first? Do you allow the temperature to climb above the target and allow for loss when you open to put on the turkey? Teach me Obe wan!

Ryan

green giant,
It kinda depends on what you are cooking. If you follow Elder Ward's directions for pork butts, you "cold smoke" it. Meaning put the meat on when there is fistful size of glowing coals. The dome temp. shouldn't be near the target temp. For other things like steaks or burgers, I wait for the top of the coals to be glowing. But for pizza, the temp. has to be right before you throw it on. I hope that was a little helpful.
Ryan

grill'nMike

green giant,[p]Yes, I let the temp stabilize before I add smoking woods and then the food. This usually takes only about 5 minutes or so and fuel usage in minimal. Remember to catch it early if you want to hold the cooking temp down as the ceramics will hold heat a long time if they get hot. Good luck![p]grill'nMike