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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...
No seals were use. I emailed char-briol to get their opinion on the seals before I purchased it. They called me the next day and said the seals would negatively affect its design and decrease the airflow it was meant to have. BUT it seems like literally everyone uses them so it must be for a reason
Awesome Find!
Thanks for the advice. I was hopeing after a couple smokes the door would magically seal itself. It did not happened lol. Sounds like I might have to seal it after all
Hello everyone,
I’m new here. I bought my Highland reverse flow a couple weeks ago.
Found at BJs for $279.
I did not use any mods.
Here’s what I’m doing to keep the temps relatively even through out. This keeps temps withen 10-15 degrees.
1. Keep the Door closed! This thing loses heat...
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