Recent content by P Scott

ug.com/BBQ/i-VrtHWkd/A][/url] Thanks Bob that helped.

Got a late start but got up to temp around 10 A.M. Going to do a butt for later and some ribs for today. I'll post some pics if I figure out how ??

Thanks Matthew, I looked at the video again and I had the top vent way to open. Set it properly and temps have been rock solid since. I think I am going to love this thing.

Just got a IQ120, taped off 3 of the 4 bottoms 4th wide open with the 120 attached, top wide open. Two chimmeys minon method with 12 lite in the middle 350 degrees can not bring it down. Blower on 3, doing sumpin wrong. ??????????????? Thanks

Thanks Len, sometimes the obvious eludes me.

Dumb question I'm sure, but how do your print a recipe.

both very accurate at 212 and 32.

Next long cook I am going to start with a full ring unlit and 12 lit on top, see how that works. Course the smoker is new maybe a little more smoke and grease will help.

250 250 250 sry

I was cooking an 8 lb. butt, started with full ring unlit then distributed 20 lit evenly on top. Pretty day mid 80s a little windy. 22"

How are some of you getting 15 - 18 and more hrs. out of a ring ? 10.5 at 150 degrees seems to be my limit, with regular Kingsford. You using a different fuel or what ? Did a butt yesterday and had to add a little fuel toward the end. Appreciate any help

RF Sounds to me your cooking to hot. The lid thermometer supposedly reads about 15 degrees hotter than the cooking surface. If that's true than you are cooking at about 210 -235 which would account for the shorter time. Best to purchase a dual probe thermometer, 1 for the cooking surface and...

Sorry Guys, with 12 hungry mouths to feed I totally forgot to take pics, well maybe a few adult beverages had something to do with it as well. Pulled the but at 5:30 after 10.5 hours and at 187 degrees let her rest foiled and in a cooler for an hour. Bark was perfect, que was moist and melt in...

This cook has been going so well I have not burped the lid ( no chicken after all ) ,I take some of the finished product. Temp control has been amazing much better this time, I am at 176 now so maybe 1.5 - 2hrs more. Thanks for the help.

Thanks JR thanks exactly what I did and the smw is perking along at 256 as we speak. Butt went on at 7AM, didn't get any pics of the prep but I try post a few as the cook goes along.