HouseHomey Thanks for the insights! On a side note: The Steak was Chuck EYE....not Chuck ROAST. Big difference. Chuck Eye Steaks may not be available in your area. So you may not be familiar with them. They are cut from the 5th rib on a Steer. And they are also NOT the same as Chuck Steaks. There are only about 2-4 of these cuts per Steer depending on thickness. But they truly are Poor Man's Ribeye......Cheers!
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Wanted to thank you guys for helping me get my temp issues resolved. Last night I cooked bone-in chicken thighs. Set up my kettle with SNS for an "extended" Hot N Fast cook. Filled the SNS with KBB. Then removed about 40 coals and lit them in my chimney. About 10 minutes later I had pure heat waves emanating from the top of the chimney. So I added the coals to the bed of unlit coals in the SNS. Set my SMOKE pit probe at grate level and closed the lid. Bottom and top vents were wide open. As the temp approached 300 I closed the bottom vent to about 1/4 and the top to about 1/3 per the instructions. My pit temp actually dropped and settled in at 290 degrees f. So this time I opened the bottom vent fully and moved the top vent to about 1/2 open. In about 10 minutes my pit temp settled in at 335 degrees f. PERFECT! I think what I've learned is that each grill performs differently. And it was a matter of finding out what vent adjustments were needed to feed the fuel. And making sure I had enough fuel. Now after this cook I have some partially spent coals. I will try and re-use them next time.Comment
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