When using the SnS, do you put the food on the grill before you start adjusting the vents, or do you add it after it has reached the target temp?
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When do I add the food to the grill?
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Charter Member
- Dec 2014
- 1351
- Morrill, Nebraska
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Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
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Dr ROK let's say I'm cooking a chicken, my preferred cooking temp is a range, 300 to 375. Once I get good smoke I don't bother too much with cooking temp, I get the chicken on. I wouldn't put ribs on if my temp was at 300 with clean smoke. I'll stabilize at 215 -240 then put the ribs on.
If I'm baking a peach cobbler I'll stabilize at 350 before I start cooking. Or pizza, I'll get it to 550 degrees and
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I usually stabilize my temp a little first but then maybe my assumption that that was the efficient way to do it is not the preferred method? Only a couple months owning a SnS
I place my wood chunks just behind the lit stuff so I can have it all situated without catching a face full of smoke.
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Club Member
- Sep 2015
- 260
- Woodlake
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Smokers / Grills- Weber 22" Original Kettle (black) modified for Party-Q
- Weber 22" Original Kettle (black) unmodified
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Thermometers- Maverick ET-732: Black
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Location: Ft Meade, Maryland
Occupation:- USAF
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Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
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- Slow 'N Sear Kamado
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