I used a Brinkmann thermometer stuck in the factory hole (about halfway up the lid). Is this anywhere near accurate?
This section is a summary of a thread begun by Tom and answered by Harry, Ed, Bear, Kurt, Mike, Rodney, Pat and Jim. Answer: Nope. The temperature in the lid could run anywhere from 25-75F higher than meat rack temperature. Q: 2. I had lots of smoke escaping from both the firebox lid (at the hinge seam) and at the cooking lid (mostly at either end but some along the bottom). Is there a gasket material that would work well? If I do nothing, is it a big loss? A: My SnP Pro does the same thing. I’ve never bothered to mess with it. Doesn’t seem to be a problem except maybe in the winter. Q: 3. Temperature control was iffy. I started up with a small charcoal fire and the inlet damper open 1/4 or so (same for the outlet). It held 225F for a good 30 minutes and then it started to drop a bit. I threw in some more charcoal and opened the inlet and it took a good while to get back up. Overshot (hit 325 – 350F). Closed down on the damper from 3/4 to about 1/2 and the temperature dropped to 220F i
Related Questions
- I used a Brinkmann thermometer stuck in the factory hole (about halfway up the lid). Is this anywhere near accurate?
- Can the headspace injection technique be used for the accurate and precise quantitative analysis of my sample?
- Can Orgunique™ plant foods be used near water (ocean, lakes, ponds, rivers, streams and brooks)?
