I'm starting to notice one of the most annoying things about competing is all the work involved in trying to kill the temp and get my pit's cool so I can load them up in the back of the truck and cut out.
Anyone have any tips, tricks for this? I'm using a 22.5" WSM and a UDS right now. Basically when the comp's over I have to locate a hose near by and kill the fire then clean it out when I get home because of potential rust problems.
Once i'm done cooking I do kill all the oxygen by closing it all up but my WSM will stay over 200+* with all the vents closed for over 10+ hours! It takes a few hours to kill the fire/temp in the UDS.. but it does seem to do a much better job than the WSM.
I typically don't like sticking around long after i'm done.. especially after i've been out in the hot sun all day cooking. Saturday it was 115* and I was dreaming of the A/C!
Thanks,
Shayne
Anyone have any tips, tricks for this? I'm using a 22.5" WSM and a UDS right now. Basically when the comp's over I have to locate a hose near by and kill the fire then clean it out when I get home because of potential rust problems.
Once i'm done cooking I do kill all the oxygen by closing it all up but my WSM will stay over 200+* with all the vents closed for over 10+ hours! It takes a few hours to kill the fire/temp in the UDS.. but it does seem to do a much better job than the WSM.
I typically don't like sticking around long after i'm done.. especially after i've been out in the hot sun all day cooking. Saturday it was 115* and I was dreaming of the A/C!
Thanks,
Shayne