I just picked up the Classic 2 and I did a brisket as well as some burgers/chicken/etc. While I am definitely still a novice I had a few questions about temperature. I calibrated my thermometer (I am going to again when the grill cools) and I decided to use an old oven one inside the grill as well to test. I did a quick cook of two chicken breasts, the grill showed 400 as its temp and the oven thermometer showed 475. The chicken finished up in about 14 minutes (165 internal) which makes me think it was closer to 475 than 400.
Any ideas on how to confirm if my thermometer needs to be replaced if the second calibration doesn't take? My brisket came up to temp much more quickly than the standard times listed as well.
I've had a feeling that my Pit Boss temp probe was a bit out so I tested it tonight in boiling water and it taps out at around 180f (my Thermopen read 211.6f). It doesn't look like you can calibrate it - I had a look at the end and although there's a ridge that a screwdriver can go in it doesn't move.
I've seen a few people replace their gauge and Tell Tru brand pops up a lot, is there a particular model everyone recommends and where would I get it online? I'm in Australia so online is likely the only option.
Hi guys, does anyone have dramas with their temp control while using a Kick Ash Basket in their Pit Boss Kamados? I recently got one and since then i've been struggling to keep the temp below 300f. The picture here is the bottom vent when the Pit Boss is at 300f, I can barely shut it any further. I don't have any leaks through the gasket or top air vent so I don't think much air could be getting in there (I leave the bottom plate in too), and I don't have any dramas closing it all off to starve the charcoal. I light with a single fire lighter in the centre and #### down the vents about 50-100f before the target temp. Any ideas on what I can do to get it under control? Cheers in advance.