Received on Weds. Assembled on Weds. Fired up Fri night (no meat) just to see how it handled. Alum in pan (wish they made 30" wide). Used the small charcoal ring from 18". Shot up to 300º in 20 minutes. Held that temp for 5 hours until I went inside at 10PM. Definitely need to remove lower tabs from bottom vents.
Sat AM. Practice cook with pork loin. Same setup as above, but I removed those dang tabs. Much better. Temp took longer to get up to 300º. The Weber thermo is definitely off. Showing 250º while my Taylor candy thermo was 300º. Loin done in a little over 2 hours (put on as soon as I fired her up).
Consensus - (1) love this thing; (2) need to order an 18" fire ring; (3) can't rely on thermo.
We have already named it the R4D4 (do I get naming rights?).
Oh, doing spatchcocked chicken and a friend of mine is bringing over one of them artery clogging bacon fatties this afternoon.
Dan
Sat AM. Practice cook with pork loin. Same setup as above, but I removed those dang tabs. Much better. Temp took longer to get up to 300º. The Weber thermo is definitely off. Showing 250º while my Taylor candy thermo was 300º. Loin done in a little over 2 hours (put on as soon as I fired her up).
Consensus - (1) love this thing; (2) need to order an 18" fire ring; (3) can't rely on thermo.
We have already named it the R4D4 (do I get naming rights?).
Oh, doing spatchcocked chicken and a friend of mine is bringing over one of them artery clogging bacon fatties this afternoon.
Dan