I bought a Cotton Gin late last summer here in MI. Was really hoping to see a rib-hangin' cook without the baffle plate. I understand the heat got away from you... maybe too many coals, or perhaps too many out of the chimney to begin with (?), but I'm planning to do a cook without the baffle to get that flavor that I hear is winning the comps. I also have a flame boss 500 rigged-up now (a bit of a process) and it works like a champ with temp dial-in. Cheers, Smokey Tire BBQ.
Honestly, I keep the baffle plate clean. I usually clean it before each use and scrap off the grease. But I also cook at lower temps and no higher than 300 deg. This reduces the flare ups as well. Although you can cook at higher temps, I have cooked at 350 and still had no flare ups.
I bought a Cotton Gin late last summer here in MI. Was really hoping to see a rib-hangin' cook without the baffle plate. I understand the heat got away from you... maybe too many coals, or perhaps too many out of the chimney to begin with (?), but I'm planning to do a cook without the baffle to get that flavor that I hear is winning the comps. I also have a flame boss 500 rigged-up now (a bit of a process) and it works like a champ with temp dial-in. Cheers, Smokey Tire BBQ.
Wish you had showed more activities inside the cooker.
I didn’t see anything informative on here
I know right? What a useless tutorial.
How do you prevent grease flare ups?
Honestly, I keep the baffle plate clean. I usually clean it before each use and scrap off the grease. But I also cook at lower temps and no higher than 300 deg. This reduces the flare ups as well. Although you can cook at higher temps, I have cooked at 350 and still had no flare ups.
@@smokeytirebbq yes sir. Thank you.