Got the Call now what gauges do you suggest

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Just an update got the grill in and running my first fire tonight.
 

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Yes I am pleased with it. Cannot wait to cook a brisket with it. I was amazed tonight how much heat that thick steel retains.
Yep. I am getting a great bark at around 250° average temp and about 7-8 hours in the smoke. Finish in the oven about 3-4 more hours.

Pork St. Louis cut spare ribs, done at around 3 hours at the same temperature.

These beasts are serious convection ovens.
 
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So I did my first cook a 5 pound batch of hotdogs from pork loin and brisket trim using cellulose casings and I am amazed at how even the temps stayed at 150 with this thick steel. Homemade chille cheese dogs. I have become addicted to these. I made the bread, pickes, pickled onions, chipotle mayo, Cincinnati hot dog chili, and hot dogs from scratch.
 

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What size splits are you using to run at 150?
I've gotten mine too run down to 200 on the door gauges, but have struggled to keep a fire burning and temps below 200.
Do I just need smaller splits?
Anything special I should be doing with the vents to run this low?
Thanks!
 
Interesting on the vents. When I've mostly closed the vents, I've felt like even the tiniest fire kept it up at 275, but maybe that's when I was using larger splits.
I'm doing plate ribs this weekend, I'll try keeping it at 150 for the first hour to practice.
I need to make bacon soon and would like to have a better handle on lower temps before I do.
 
Interesting on the vents. When I've mostly closed the vents, I've felt like even the tiniest fire kept it up at 275, but maybe that's when I was using larger splits.
I'm doing plate ribs this weekend, I'll try keeping it at 150 for the first hour to practice.
I need to make bacon soon and would like to have a better handle on lower temps before I do.
In spite of what the internet geniuses who constantly make videos for clicks and $, nothing wrong with that, just saying, will tell you, you can run a Bell Fab with the exhaust NOT fully open and still have a good clean burning fire. That will help keep the temps down, if desired.
 
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First brisket was a success. Due to kids running a million miles an hour in different directions. I did not get the 3 hour rest I would normally do, but it was still outstanding. Made home made bread the ones with the black dots are garlic top buns. Made a garlic aoli, as well as pickled onions and home made pickles. Shut yo mouth it was good!! Still licking my eyebrows.
 
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Pics of the meal. I’m going go make another sandwich after looking at the picks!
 

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