Recent content by smokindad
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Temp control problem
Did check the guages. Leaned the hard way a couple of months ago about temp guages (sizzled some ribs). Was thinking about cutting the chimney back also might be starting with to much lump in the basket. Thought I shouldbe able to get a long burn by using the intake. I will just keep asking...- smokindad
- Post #7
- Forum: General Discussion
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Temp control problem
Having a problem holding the temp at 225-240. IT will run in the 250-260 range for several hours with the intake completly closed. i have a CG with a SFB. I modified it by dropping the chimmey down to just above grate level. I use lump charcoal either Wicked or Green Egg. The butts and shoulders...- smokindad
- Thread
- Replies: 10
- Forum: General Discussion
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new from Ashby Ma.
Did the chimney extension and flipped the charcoal tray. For temp guages I use a digital with the prob laying on the grate..Is that a good idea or not to have the probe on the grate????? Mike -
new from Ashby Ma.
Learned the hard way about the guage that came with it.. Heard the $20.00 rack of ribs sizzling when the temp said 220 on chamber guage..Put oven thermometer in and it was over 300 inside...To the store I went. Now have two digitals. Live and learn... -
new from Ashby Ma.
I have been reading for awhile and thought it was time to join. My daughter got me a CG with a SFB for fathers day. Been doing ok chickens, turkey and a shoulder all turned out good. Ribs well that's a different story dry dry dry..Even doing 3-2-1 still dry..???? Will keep tring tho.. Next on...
