So, even though I've already got a couple of cooks under my belt with the new Pecos, I decided to use the little bit of wood and lump I had left sitting around to run a biscuit test so I could see where my hot spots are in the cook chamber. I'm running the factory firebox plate as a makeshift convection plate in the cook chamber. It's all but flush with the deflection plate coming in from the firebox.
I'd have liked to run the test a bit longer, but I was down to just enough lump to fill a chimney starter, a half-bag of hickory chunks and no logs of any kind. But, you work with what you have, so I fired her up and ran the temp up to 300-310, after which time it settled down to right at 275. I was able to hold it at 275 for close to 45 minutes before I was out of fuel.
I have to admit the results, while encouraging, weren't what I was expected.
I was surprised to see the majority of the cooking grate baking at a relatively even rate. There was a small but undeniable hot spot in the center, running diagonally toward the firebox. And, there was a very noticeable cooler spot at the stack end of the chamber. This cool spot is exactly where I cooked my last pork butt, and it turned out fine. But, this gives me better information with which to conduct future cooks.
Planning a couple of chickens for the weekend, I'm looking forward to seeing how they turn out!
I'd have liked to run the test a bit longer, but I was down to just enough lump to fill a chimney starter, a half-bag of hickory chunks and no logs of any kind. But, you work with what you have, so I fired her up and ran the temp up to 300-310, after which time it settled down to right at 275. I was able to hold it at 275 for close to 45 minutes before I was out of fuel.
I have to admit the results, while encouraging, weren't what I was expected.
I was surprised to see the majority of the cooking grate baking at a relatively even rate. There was a small but undeniable hot spot in the center, running diagonally toward the firebox. And, there was a very noticeable cooler spot at the stack end of the chamber. This cool spot is exactly where I cooked my last pork butt, and it turned out fine. But, this gives me better information with which to conduct future cooks.
Planning a couple of chickens for the weekend, I'm looking forward to seeing how they turn out!