Another test on the Apollo yesterday. So far, I had great cooks with the pit running steady in the 230-250 range for hours. I wanted to try to run it at a steady 300-315 range.
So I replaced my foil lined empty water pan with a foil wrapped pizza stone, that is a just a bit smaller than the bottom rack. Played with the vents a bit and success!
Tested it out with my take on Malcom Reed’s boneless and skinless chicken thighs stuffed with a jalapeño and cream cheese, and then wrapped in bacon. ðŸ˜
So I replaced my foil lined empty water pan with a foil wrapped pizza stone, that is a just a bit smaller than the bottom rack. Played with the vents a bit and success!
Tested it out with my take on Malcom Reed’s boneless and skinless chicken thighs stuffed with a jalapeño and cream cheese, and then wrapped in bacon. ðŸ˜
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