Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Hey all,
I’m planning a BBQ for next week and will need 3-4 Boston Butts. Anyone out there feel that’s too much for the Highland?
What about ribs and chicken? Feel free to share how far you’ve pushed the highland and how it turned out.
Thanks!
Ok so I got the Temps fairly steady 10 degrees throughout the chamber.
I saw someone do this on YouTube on their regular highland (not reverse flow)
I added two stainless clips in the cook chamber just above the opening by the fire box. (Youtube guy didn’t do this, didn’t need to on the...
I’m getting the same problem in the heighland reverse flow especially the first hour. The smoke stack comes done to the grate. The longer the cook the closer the top temp matches the bottom. I have to remind myself no peeking or that throws everything off again.
Just a theory here. And please step in with your thoughts.
My firebox has big gaps where the top and bottom are bolted together. You can easily slip a quarter through it.
If I close the fire box damper air will still enter these gaps as long as the chimney is open. The majority of the air goes...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.