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Found 2 results

  1. Question, fairly new to the Pit Boss - finding it tough to control the temperature on longer smokes. First off, we are instructed to wait until the charcoal is covered is ash color before cooking...so what happens when you add black charcoal to an existing fire? My concern is I see black smoke coming out of my grill? Another question is how do i get the pit boss to stay at 225 for long periods of time - like 4-8 hours? It jumps up to 350 and slowly drops and lands about 150. This is with the Bottom vent open an inch and the top vent closed.
  2. Hi. Last weekend (prior to this Memorial Day weekend) I was invited to a friends ranch for his employee party. 200 acres is a pretty good parcel of land. Did some 4X4 Kawasaki exploring on his (partially flooded) back wooded acres and had a lot of fun shooting. He had a cook using seasoned oak logs in a 'store bought' decent quality wood burning square stove and a custom made 32" firebrick lined/stone façade iron grated grill setup. Nice looking but something was wrong. This (re)sparked my interest in grilling, so much so, that after watching the cook pull of strips of pork and beef that were either burned or too dried out, I got youtube happy. Hate it when that happens, because I tend to learn stuff, purchase stuff, and spend money trying to copy stuff. Normally results in a small spending spree with acquired goods. Purchased an Akorn on sale at Lowes. After landing on this forum, and seeing many members posting on YouTube (Setz, etc.), I signed up. Seasoned it at ~400º+ for an hour. Had a cooked steak in the fridge from a couple days ago. Using the upper swing-away rack, warmed that cut back up and enjoyed my first Kamado treat. I have a garden and know that torn bags at a box store are half price...if you ask. Got a big bag of RO lump 1/2 off. First low & slow on the Akorn was almost perfection. Second time using a water pan on the chipotle ribs turned out great. Amazed at how little lump you go through on low and slows... God Bless Our Troops
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