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In Reply to: Weekend Smoking issues. posted by CowboyCliff on July 18, 2011 at 10:00:45:
Here is an area that has not been touched on yet...accurate temps. Learning how to cook on a new pit is can be both a frustrating and exciting experience. Often times cookers will rely on the temp guage that comes with the pit and forget that the shelf temps may be totally different. Here is how I test pits that are new to me.I use 2-3 polders at grate level in different locations to monitor temps for the first burn. At the same time I spread about 1-2 dozen biscuits (the kind that come in a tube) evenly spaced on the grate then check them about every 10 minutes to see how they are browning. You will see a pattern that duplicates your hot/cooler points. Compare the Polder temps to the one on your pit and adjust accordingly for future cooks.
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