Originally Posted by glocksrock
I only swept out the firebox and cleaned the grates with a grill brush, and occasionally cleaned out the inside of the pit where everything drains. It definitely won't hurt to crank up the temp to kill stuff off of there, but I never did it and never had any problems. I found my thermometer to be terribly innacurate, and it was the ones that Academy sold. I even swapped it out for another one and it was just as off. My buddy got one as well for his wranger it it wasn't accurate either. I guess if you want an accurate one you need to get a good one like a tel-tru, or just stick with a good digital one like a Maverick.
interesting - i also have a old country thermo (the big 4 incher) and it seems to be pretty accurate also when stabilized. I use the maverick ET-733 for precise measurements though.
I really have a problem with wind blowing down the stack and cooling that side at grate level. Of course, the 2 days I have used it, started off great then about 3-4PM is when the wind picked up (one day pretty strong gusts - id put it at 10-20mph) that cooled off that side 100*+. I was thinking about fabricating a cap for it that would still allow good air movement - something like the caps on vents on the top of your house, or screening the opening to act as a windbreak. Unless someone here has a better idea/solution?
I grill exclusively on the wrangler also. Ive got it down pretty good and results are outstanding. takes a bit to get it going but it is worth it - i usually prep the meat while it gets going. I just make a fire teepee with 1" sticks, let it burn down and get some coals, then throw on 3 sticks at a time spread out on the bottom. The flames dont reach the meat, but cook beautifully.
MickHLR - thanks for the links. Great results and good documentation. I love getting ideas for next meals like this, I'm going to have to take the leap of faith and try one of those briskets. WOW! looks great. I spatchcocked a chicken brined in orange juice last friday, everyone couldnt believe how melt in your mouth it was. Definitely a keeper. Didnt document anything I cooked, which is a shame! I will have my iPad close by next time.