Hey guys check this out and give me some feefback
Started with top vent open to tab stops and bottom vents closed to tab stops.
70 DEGREES - LOW HUMIDITY - NO WIND
Started with top vent open to tab stops and bottom vents closed to tab stops.
70 DEGREES - LOW HUMIDITY - NO WIND
Top Grate #1 | Grate #2 | Grate #3 | Bottom Grate #4 | |
Started with burner on high with water and wood but no food | ||||
253 | 231 | 200 | 233 | 5 minutes |
300 | 268 | 230 | 263 | 10 minutes |
Opened door and turned burner to low | ||||
226 | 213 | 192 | 204 | 20 minutes |
Turned burner halfway between medium and low | ||||
223 | 215 | 194 | 206 | 30 minutes |
Turned burner to medium | ||||
291 | 267 | 237 | 255 | 40 minutes |
Opened door and turned burner to ¼ belowmedium, wood starting to smoke | ||||
254 | 244 | 221 | 234 | 60 minutes |
256 | 240 | 222 | 233 | 90 minutes |
240 | 220 | 227 | 243 | 100 minutes |
Turned burner to High fully opened bottom vents | ||||
387 | 352 | 327 | 348 | 110 minutes |
381 | 342 | 325 | 342 | 120 minutes |
387 | 354 | 334 | 349 | 125 minutes |
Closed bottom vents to tab stops | ||||
386 | 352 | 337 | 349 | 135 minutes |
Opened door checked water and wood 3 minutes | ||||
377 | 350 | 326 | 339 | 145 minutes |
turned burner to ¼ belowmedium | ||||
277 | 266 | 260 | 256 | 155 minutes |
Opened door and added ribs to to grate #1 and #2 about 4 minutes | ||||
248 | 275 | 293 | 264 | 165 minutes |
220 | 292 | 258 | 244 | 210 minutes |
Added Chili to Grate #3 | ||||
231 | 215 | 275 | 228 | 240 minutes |
After I added the food, especially the chili, the temps were all over; at this point I stopped taking notes. With no food and the burner on high temps are #1, #2, #4 and then #3, #1 being the hottest. The best settings I came up with was, 1/4 below medium on this setting the highest temp was 256 and the lowest was 220 in a 40 minute span…I think this is my sweet spot |
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