Have you ever done a biscuit test on the 1959? I’m really interested in learning more about this pit before I place my order. Thumbs up on your videos and channel!
Not yet! There are hot spots near the firebox due to radiant heat entering through the port. There is second hot-spot where the hot gasses descend down to collection duct for the stack. The sweet spot is downstream of center. Additionally, the top grate is noticeably hotter than on the main grill level. While there is a large amount of mixing and turbulence, hot air rises until it is forced down to exit. In my case, I use the hot-spot knowledge to adjust my cooking temperatures for when I need more heat on an area.
Have you ever done a biscuit test on the 1959? I’m really interested in learning more about this pit before I place my order. Thumbs up on your videos and channel!
Perhaps this maxq vid will help
th-cam.com/video/XM6XghyeI1c/w-d-xo.htmlsi=PTA40FdIIT8jqDeH
Perhaps this maxq vid will help
th-cam.com/video/XM6XghyeI1c/w-d-xo.htmlsi=PTA40FdIIT8jqDeH
Not yet! There are hot spots near the firebox due to radiant heat entering through the port. There is second hot-spot where the hot gasses descend down to collection duct for the stack. The sweet spot is downstream of center. Additionally, the top grate is noticeably hotter than on the main grill level. While there is a large amount of mixing and turbulence, hot air rises until it is forced down to exit. In my case, I use the hot-spot knowledge to adjust my cooking temperatures for when I need more heat on an area.