Gary,
I enjoyed the book immensely, I'm looking forward to starting the courses. While I've been using my smoker a few times, and owned other types of smokers in the past, I'm going to accept that "what I know about barbecue is wrong" and start from scratch and follow your methodology to see how it fares.
Two questions came up while reading your book.
First, even though you generally shun the use of thermometers, your book indicates that the KISS system will produce a fire in the 250-275 range. This is a tad higher than the usual temps I've seen for barbecuing....why have you decided on these temps?
Second, the lessons indicate different positions for the top vent. What is accomplished by moving the lid to change the position of the vent? (I don't mean closing the vent, I mean whether the top vent faces at 2:00, 6:00, etc.)
Thanks
I enjoyed the book immensely, I'm looking forward to starting the courses. While I've been using my smoker a few times, and owned other types of smokers in the past, I'm going to accept that "what I know about barbecue is wrong" and start from scratch and follow your methodology to see how it fares.
Two questions came up while reading your book.
First, even though you generally shun the use of thermometers, your book indicates that the KISS system will produce a fire in the 250-275 range. This is a tad higher than the usual temps I've seen for barbecuing....why have you decided on these temps?
Second, the lessons indicate different positions for the top vent. What is accomplished by moving the lid to change the position of the vent? (I don't mean closing the vent, I mean whether the top vent faces at 2:00, 6:00, etc.)
Thanks