Dry run new SNS

[txrpls]

Just had a chance to try out my SNS on a dry run. I am able to get to a steady 250, but not dropping to 225°. Too much charcoal? Use Kingsford Blue. Bottom vent closed and top closed. My guess is that I need to drill a hole for my temp probe.

[Reds Fan 5]

If you followed the SnS directions and are using KBB the higher temp is likely due to a leak in the kettle. Leaks are common in kettles. Try using a couple of binder clips around the lid. Even with binder clips my kettle likes to run hot--240-250 is the easiest temp for me to maintain. I wouldn't sweat not being able to hold 225. Many of us here go low and slow in the 240/265 range with good results.

[DWCowles]

Welcome txrpls I just run my probe through the top vent

[fuzzydaddy]

Welcome txrpls! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thank-you!

[Jon Solberg]

If he introduces himself will you help answer his question? ; )

[Jon Solberg]

Hey man 250 is really good IMO. You don't need 225 to bbq. 250 works GREAT. IM going to foreword this the the SnS guy that can help you a lot more than me.
David Parrish

[Huskee]

How many lit coals did you start with? Try starting with 12. If you used 12, try 10. You get the idea. Then let's figure out where the leak is. If both your vents are closed and you're running 250, something is drastically wrong. When both vents are closed you should be stifling the burn completely and the fire should die w/i 20-30 minutes. Never should closed vents get you 250 degrees.

Another question- are you using a digital probe thermometer on the grate, indirect side, or using the kettle's lid dial thermometer?

[txrpls]

Started with 12 like the instructions. Going to cut a slot on edge of cover for probe or run trough top vent. Pretty sure leak on cover is the issue.

[txrpls]

It settled down and is almost dead on now. I forgot to mention that I am using a flame boss as well. It has been going for over four hours now and it is staying within 10° to 20°. This is almost as good as my Memphis pellet grill. Going to cook a small pork butt tomorrow.

[Huskee]

Ok that key piece of info helps us understand what's going on immensely.
Sounds like you started with too many lit coals, and the Boss can't lower temps.

Great to hear you're on track. Pics!

[David Parrish]

Glad to hear you got it figured out txrpls, and welcome to The Pit!

[Danjohnston949]

txrpls, Welcome to The Pit! You are Now Enrolled in the BBQ Univ! Attendance and Participation are Mandatory! For you info, Every Time? I raise the Lid on my Weber to Check ...., My Attention Deficit Disorder kicks in and I don't get the Lid Seated Properly! Temps go Wild Immediately! Congrats on Your S 'n S and Weber!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[txrpls]

This thing with the Flame Boss is amazing. Temp has been staying within a degree or two for over an hour. The meat has been on for a while. Really looking forward to tasting. I'm really wanting to see if I get more of a smoke taste than the Memphis.

[txrpls]

Results:

[David Parrish]

Well?!?! Was it good? You can't just post a pic without letting us know if it was good

[txrpls]

I'm stuffed. Wife made a killer spicy rub. I have designated her my official rub master.

[fuzzydaddy]

Great bark txrpls and we want to know how it was. Thanks for the photos!

[txrpls]

Probably the best pulled pork I have eaten. Not because of my cooking, but my wife's rub. It was plenty spicy with Hatch green chilies and habanero peppers in the mix.

[fuzzydaddy]

Awesome! Great to hear.