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I have to say that using these formulas, plus input and guidance from Dave, Len and Rib, you can't go wrong if you do the math correctly. Considering I didn't know what I was doing and what I had to work with in materials and budget, I'm happy mine turned out as good as it did.
From my experience, running my Chargriller at 250 and using the 2-45min-30min time frame my babybacks turn out near perfect. As others have said, they may need more cook time.
It is said that when a baby is born in Alabama the doc smacks them and says Alabama or Auburn. I love my tide but will pull for auburn in their bowl game.
Thanks. I used to have a wireless thermometer but it died and I was thinking the same as far as the difference in temps. They were on for 10 1/2 hours but a couple weren't as tender as the should've been. I asked the wife for the igrill for Christmas do we will see how that goes.
Custom lid handle made from the carrying handle of an Iraqi anti aircraft gun barrel that found its way into my bag after we took over an air field in Al Kut, Iraq, 2003.
That's what I've been doing since the right side is running hotter. Right now there's only 20 degrees difference. Maybe I finally figured out my air intake adjustment.
I thought it may be a little short even though it's a bit longer than the formulas suggested. It's stovepipe so it's easy to lengthen. Should I have made it closer to the top of the lid?
Gave it a good burn to get rid if any residual contamination. Hopefully the temps will even out.
Left side
Right side.
I did notice after a couple of hours that the right was running 75-100 hotter than the right. I expected a difference but not that much. Any idea why?
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