I've posted a few times now and was informed I should come here to properly introduce myself. Pardon the SNAFU. I live near Huntsville Alabama, retired Army, and have an el chepo side-by-side smoker that I have modified (charcoal basket, exhaust tube to grate level, diffuser baffle) - but it still leaks like a sieve; a gas grill; and a Weber kettle (one "fan blade" ash cleaning paddle removed so I can blast some steaks with them wide open or close them and hook up the stoker fan for low and slow).
I normally use Kingsford Competion but have experimented with lump and a couple other brands of natural briquettes. I have been going with Stubbs lately (I like the idea of no coal and 100% natural). I normally go with a few pieces of Hickory chunk for my wood but have been known to use Mesquite for beef. With 2/3 of the charcoal grate covered with heavy duty alum foil, I can get about a 6 hour burn (perfect for 3-2-1 ribs).
I recently received a Pitmaster iQ 110 as a birthday gift and have been playing with it for a few weeks now. I have noticed that the Maverick thermometer and the Pitmaster seem to be slightly different: with the top vented barely open maybe 1/4", the Pitmaster set at 225, the light is green and the fan kicks on and off slightly maintaining the temp, the Maverick says the temp is about 210. So...I ever so slightly increased the Pitmaster to between 225 and 250 and it seems to do the trick - maintaining a steady 225 plus or mins 5 degrees or so.
I've learned a lot of the others on the smokingmeatforum as well as the recipes from Smoking-Meat.com. Thanks for having me!
I normally use Kingsford Competion but have experimented with lump and a couple other brands of natural briquettes. I have been going with Stubbs lately (I like the idea of no coal and 100% natural). I normally go with a few pieces of Hickory chunk for my wood but have been known to use Mesquite for beef. With 2/3 of the charcoal grate covered with heavy duty alum foil, I can get about a 6 hour burn (perfect for 3-2-1 ribs).
I recently received a Pitmaster iQ 110 as a birthday gift and have been playing with it for a few weeks now. I have noticed that the Maverick thermometer and the Pitmaster seem to be slightly different: with the top vented barely open maybe 1/4", the Pitmaster set at 225, the light is green and the fan kicks on and off slightly maintaining the temp, the Maverick says the temp is about 210. So...I ever so slightly increased the Pitmaster to between 225 and 250 and it seems to do the trick - maintaining a steady 225 plus or mins 5 degrees or so.
I've learned a lot of the others on the smokingmeatforum as well as the recipes from Smoking-Meat.com. Thanks for having me!
