Dennis C
TVWBB Fan
Did my first cook using the LM. I made a Pork Butt. I decided to slice instead of pull it so cooked it to 185. The unit worked great and the fan came on when needed.
The only problem I had is with was controlling the Temperature of the cooker itself. I closed all the vents on the bottom except the one with the fan on it. I used a dog dish bowl that fit over the entire vent pretty tight. Drilled a square and stuck the fan in tightly. The top vent was open. The temp kept going up. The temp was up to 250 before too long and climbing. I started to close the top vent to bring it down. I pretty much had it closed all the way. The temps started to drop slowly. I got it to hover around the 227 range that I had it set to. I didn't want to keep the top vents closed. I read that closing the top vent is not recommended? I opened the vent a little more and the temps started to rapidly climb. It got up to 280 degrees before I decided to close the vent again and this time I removed some coals.
Suggestions?
- I used the minion method. Filled the charcoal ring completely with Kingsford competition and a few blues. I lit 20 coals and dumped them all over. I put 4 chunks of Peach wood and put the cover on and immediately put the meat on.
Next cook is a brisket so want to get the best use out of the LM as possible on it.
The only problem I had is with was controlling the Temperature of the cooker itself. I closed all the vents on the bottom except the one with the fan on it. I used a dog dish bowl that fit over the entire vent pretty tight. Drilled a square and stuck the fan in tightly. The top vent was open. The temp kept going up. The temp was up to 250 before too long and climbing. I started to close the top vent to bring it down. I pretty much had it closed all the way. The temps started to drop slowly. I got it to hover around the 227 range that I had it set to. I didn't want to keep the top vents closed. I read that closing the top vent is not recommended? I opened the vent a little more and the temps started to rapidly climb. It got up to 280 degrees before I decided to close the vent again and this time I removed some coals.
Suggestions?
- I used the minion method. Filled the charcoal ring completely with Kingsford competition and a few blues. I lit 20 coals and dumped them all over. I put 4 chunks of Peach wood and put the cover on and immediately put the meat on.
Next cook is a brisket so want to get the best use out of the LM as possible on it.