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Bill Ross

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  1. I’ve just started using my kamado and definitely will be purchasing a temp controller for long roasts/smokes. I did my first brisket and found I was having to make small vent adjustments continuously through the eight hours to maintain 250 plus minus 10 degrees. Maybe there’s a “pile pattern” I don’t know about or some other nuances only learned through experience but why struggle? Maybe I’m trying to be too precise on the temperature but that’s just my nature. Having to go make adjustments all day long doesn’t make me want to use the grill, it makes me want to use the oven. My two cents,,,
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