The first two cooks were high temp. Set out to do two chuck roasts on Sat AM. Again used the 18" fire ring and aluminum in pan. With vents full open (meat was on) came up to 150º in about 15 minutes. Outside temp was about 25º with little wind. Closed the back two vents and left front open 50%. Settled in at 250º after another 15 minutes. Closed remining vent to just a crack. Stayed at the 250º (with minor fluctuations with opening the lid) for the full 8 hour cook. Left running after I pulled the meat and three hours later still had useable lump.
Getting used to the Weber thermo (just have to add 40º to it). At least it is consistent. The 18" fire ring is the way to go even for long cooks. Certainly saves on fuel. Aluminum in pan works great except make sure to double foil as the seam down the center (the fold to connect two pieces) will leak grease to the next layer.
Dan
Getting used to the Weber thermo (just have to add 40º to it). At least it is consistent. The 18" fire ring is the way to go even for long cooks. Certainly saves on fuel. Aluminum in pan works great except make sure to double foil as the seam down the center (the fold to connect two pieces) will leak grease to the next layer.
Dan