Yeah for me,
I started today with my upgraded SnP doing a "dry run" but later I decided it was wrong not to have some sort of meat on it.
I noticed that my temps on the left (240°) were about 40° higher than on the right side (about 200°), I need to close off my baffle more, either way, I couldn't let all that good heat go to waste.
I made 2 BCC (fryers) with lemon slices covered in pepper and put between the skin and the meat on each one, then covered in olive oil, and a crushed garlic clove in the beer can. It took about 5 hours to complete but they turned out awesome!!
As you can see one of them didn't last long, it never made it to the table.
but my girlfriend did a great job making some kick butt chicken salad from the scraps.
Even though the temps on each side were off, I still had no problem maintaining a constent heat. Once I fix the baffle I think I'll be ready to go.
I started today with my upgraded SnP doing a "dry run" but later I decided it was wrong not to have some sort of meat on it.
I noticed that my temps on the left (240°) were about 40° higher than on the right side (about 200°), I need to close off my baffle more, either way, I couldn't let all that good heat go to waste.
I made 2 BCC (fryers) with lemon slices covered in pepper and put between the skin and the meat on each one, then covered in olive oil, and a crushed garlic clove in the beer can. It took about 5 hours to complete but they turned out awesome!!
As you can see one of them didn't last long, it never made it to the table.
Even though the temps on each side were off, I still had no problem maintaining a constent heat. Once I fix the baffle I think I'll be ready to go.
