Received my new Bell Fab 24" x 48" Thursday night. Spent yesterday seasoning and breaking it in. Did 20 lbs of skinless chicken thighs. Wanted to do something like a biscuit test, but my wife is gluten free, so no cheep store bought biscuits for me.
Ran it at 375 for about 3 hours before letting it drop down to 250.
Left the chicken at 200-250 for about 1 hour before flipping. There is a definite hot spot right where the baffle ends. Chicken there was 175, while 140 everywhere else.
Glazed some with some homemade KC style sauce and returned to the smoker for 30 minutes. Served with kale salad and rice. The chicken was a little over, was focused on figuring out the temp distribution, not so much on cooking perfect thighs. But the smoker flavor was just right.
Sealed and froze the rest.
I'm pretty sure I want to take the baffle out. To me all it does is push the hot spot right to the middle so there is no large even area. Trying to decide whether to try a pork butt cook and see how that goes, or just pull it out. I'll be doing bacon and ham next weekend, they are so long, they won't really fit on either side of the hot spot.
Ran it at 375 for about 3 hours before letting it drop down to 250.
Left the chicken at 200-250 for about 1 hour before flipping. There is a definite hot spot right where the baffle ends. Chicken there was 175, while 140 everywhere else.
Glazed some with some homemade KC style sauce and returned to the smoker for 30 minutes. Served with kale salad and rice. The chicken was a little over, was focused on figuring out the temp distribution, not so much on cooking perfect thighs. But the smoker flavor was just right.
Sealed and froze the rest.
I'm pretty sure I want to take the baffle out. To me all it does is push the hot spot right to the middle so there is no large even area. Trying to decide whether to try a pork butt cook and see how that goes, or just pull it out. I'll be doing bacon and ham next weekend, they are so long, they won't really fit on either side of the hot spot.