This is a very instructive video. I pretty much intuitively figured the same technique ( I don’t have a torch so I remove a shelf and put my charcoal chimney in the cooking chamber to heat it up. I didn’t close my grease trap though so I’m going to try that next My issue is that I like to cook hot and fast 275-300. And when I reach temp 275 , I open the door to put the meat on the racks ( a shoulder, couple of ribs and chicken legs, and what happens is the temp goes way down and takes a while to recover but barely gets to 270 even with the door cracked open and the ball valve open. Any suggestions?
That sounds like it goes down because of the colder temp in the meat density. What therm are you using and where is it placed. The door gauge will drive you crazy. lol
This is a very instructive video. I pretty much intuitively figured the same technique ( I don’t have a torch so I remove a shelf and put my charcoal chimney in the cooking chamber to heat it up. I didn’t close my grease trap though so I’m going to try that next
My issue is that I like to cook hot and fast 275-300. And when I reach temp 275 , I open the door to put the meat on the racks ( a shoulder, couple of ribs and chicken legs, and what happens is the temp goes way down and takes a while to recover but barely gets to 270 even with the door cracked open and the ball valve open. Any suggestions?
That sounds like it goes down because of the colder temp in the meat density. What therm are you using and where is it placed. The door gauge will drive you crazy. lol
Also burns crusty(s) off the food grates with torch..........
Yes