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Re: Why not always....
What!? And loose all that wonderful powerful IR coming off the lump. More energy into the food by maybe a factor of 4 than the air temp alone. Loose all the fast browning and crisping that leaves the…1 · -
Re: Fire went out overnight - Help!
As I mentioned, try starting w. a somewhat higher temp. And what Charlie tuna says is right. Half an hour is not enough time. I give mine an hour. The dome temp usually does drop after loading in the…1 · -
Re: Fire went out overnight - Help!
The butt should be fine. 1st, way too many people have reported fires going out over nite when cooking at 225 dome. Go to at least 250 - 275F. The hazard should be negligible, if any. Pathogens can&#…2 · -
Re: Lighting: all the coals or just the center?
As far as I know, anything cooked over lump charcoal will have some smoke flavor. There are people who simply don't like smoke flavor, despite a couple of million years of humans cooking over sm…3 · -
Re: help with getting consistent blue smoke during longer cooks.
As you said, 8 chunks is way too much. Myself, I rarely use no more than 2 of hickory or oak, or 2 medium handfuls of chips. If I'm doing a big butt, and I want a strong flavored bark to mix thr…1 ·
