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Guest
Guest
Hello,
First and second cookouts remarks:
1st: "Chicken Skins" on 16/3 (at 300*F) came out awesome according to the original procedure. Knocked out my freinds.The WORD is out.
2nd: On 23/3 (over)loaded the Bullet with 2 whole chickens (butterflied) at bottom grate, 3 1" sirloin steaks and sausages at top grate, and 3lb of sliced potatoes in the water pan lined with Al foil. All this after the Bullet was running at 350*F. Aimed to cook at 300*F for 1hr, but the temp. stuck at 200-210 and reached only 250 after 2hrs (with all vents open, and a 3/4 full charcoals ring).
The result: (after 2hrs) Awesome steaks, chicken breasts and potatoes. Slightley undercooked chicken thighs and a little overcooked sausages.
I think I over did it this time, even though lucked out on the result.
Can anyone comment on the reason why the Bullet could not rise in temp. for so long? I think the potatoes are the main cause, but not sure.
In short- how much meat will the Bullet hold in the 300*F range?
Thanks,
Yehuda.
First and second cookouts remarks:
1st: "Chicken Skins" on 16/3 (at 300*F) came out awesome according to the original procedure. Knocked out my freinds.The WORD is out.
2nd: On 23/3 (over)loaded the Bullet with 2 whole chickens (butterflied) at bottom grate, 3 1" sirloin steaks and sausages at top grate, and 3lb of sliced potatoes in the water pan lined with Al foil. All this after the Bullet was running at 350*F. Aimed to cook at 300*F for 1hr, but the temp. stuck at 200-210 and reached only 250 after 2hrs (with all vents open, and a 3/4 full charcoals ring).
The result: (after 2hrs) Awesome steaks, chicken breasts and potatoes. Slightley undercooked chicken thighs and a little overcooked sausages.
I think I over did it this time, even though lucked out on the result.
Can anyone comment on the reason why the Bullet could not rise in temp. for so long? I think the potatoes are the main cause, but not sure.
In short- how much meat will the Bullet hold in the 300*F range?
Thanks,
Yehuda.