CaseT
TVWBB Platinum Member
A quick blurb on performance. I ran the smoker like I do all my smokers with no water in the water pan. I used KBB and cherry. I used the side light method.
It took 10 minutes for me to get the pit up to temp. It took about 20 minutes for the smoke to clear up. Some of this may have been due to the unit being new and not seasoned yet. It will be nice when the lid gets gooped up enough to seal.
It was easy for me to maintain an average temp of 225°-230° with minimal adjustment.
Summary of temps.
As we all know, stock therms are never very accurate. It would be very hard to test this therm as the it goes from 100°-150° in 5° increments. So I didn't test it. What I did do was use my tested iGrill2 therms. If I'd been thinking I would have monitored the lower grate during the entire cook, but I didn't think to do that until after I pulled the meat. The Weber therm read 20° higher than the upper grate, during the initial warm up until the smoker hit about 180°. After 180° the Weber therm was 30° below the upper grate temp. The lower and upper grates were within ten degrees of each other. Max temperature was 425°+ when I last looked at it and unplugged it. That was about hour 5. I went to bed and have no idea how long it went. So there's the temp scoop.
Here is what the basket looked like after 4 hours. 3 hours at 230°, 1 hour @ 380°-425°
It took 10 minutes for me to get the pit up to temp. It took about 20 minutes for the smoke to clear up. Some of this may have been due to the unit being new and not seasoned yet. It will be nice when the lid gets gooped up enough to seal.
It was easy for me to maintain an average temp of 225°-230° with minimal adjustment.
Summary of temps.
As we all know, stock therms are never very accurate. It would be very hard to test this therm as the it goes from 100°-150° in 5° increments. So I didn't test it. What I did do was use my tested iGrill2 therms. If I'd been thinking I would have monitored the lower grate during the entire cook, but I didn't think to do that until after I pulled the meat. The Weber therm read 20° higher than the upper grate, during the initial warm up until the smoker hit about 180°. After 180° the Weber therm was 30° below the upper grate temp. The lower and upper grates were within ten degrees of each other. Max temperature was 425°+ when I last looked at it and unplugged it. That was about hour 5. I went to bed and have no idea how long it went. So there's the temp scoop.
Here is what the basket looked like after 4 hours. 3 hours at 230°, 1 hour @ 380°-425°