dslunceford
Newbie
- Feb 4, 2012
- 20
- 10
For those that prefer a dry cook (empty or sand filled water pan), are you using a regulator to get the heat down? Just put some halfed chickens on and wanted to keep it around 275 for a couple of hours, as I'll be taking to a party and finishing off on the grill. At 10:30 a.m. it was already 100 degrees outside and inside of smoker was 106.
Took it up to 350 before putting the birds in to get smoke going. Was at 250 when I closed her up. At the lowest level of gas, it was still climbing to 320+, so I added some water to the pan (using 20x12 disposable catering pans) and was able to get it where I needed. I wasn't planning to mess with the valve, but wonder if I'm going to have to, or go with some water in the pan when outside temps are higher.
Took it up to 350 before putting the birds in to get smoke going. Was at 250 when I closed her up. At the lowest level of gas, it was still climbing to 320+, so I added some water to the pan (using 20x12 disposable catering pans) and was able to get it where I needed. I wasn't planning to mess with the valve, but wonder if I'm going to have to, or go with some water in the pan when outside temps are higher.