G
Guest
Guest
Let's say I have a brisket on the top that's been Q'n for 4 hours. /infopop/emoticons/icon_biggrin.gif Then, I want to add a butt that should take about 4 hours to the lower grate so they are both roughly done at the same time (yeah, right)
The question is, do I crank up the heat prior to all the work in question due to anticipating the cold(er) meat, or do I add the meat and do my basting etc...close the hood and then open the vents to get the heat back? /infopop/emoticons/icon_confused.gif
I suppose that either way, I'm taking the hood off and adding fresh meat to the bottom, thus maybe it really doesn't matter.
However, in the spirit of "staying in front of the curve" should I get the heat up first?
The question is, do I crank up the heat prior to all the work in question due to anticipating the cold(er) meat, or do I add the meat and do my basting etc...close the hood and then open the vents to get the heat back? /infopop/emoticons/icon_confused.gif
I suppose that either way, I'm taking the hood off and adding fresh meat to the bottom, thus maybe it really doesn't matter.
However, in the spirit of "staying in front of the curve" should I get the heat up first?