It's been 23.6 days since I last modified something, so I knew I was due up. I wanted to:
a) Get the fan farther from the HEAT, aka the bottom of the barrel. Didn't have any problems, but when the fan went prolong periods without blowing, the pipe did get rather warm.
b) Bring the point of attachment higher up for easier on/off operation. Definite upgrade!
c) Maybe tone down the blast of air entering the barrel. Not much difference, and again, no problems up to this point.
Worked beautifully yesterday on a 3 brisket - 1 butt cook. The briskets were Select and OFF THE CHAIN!! Good Lord they came out awesome, 11 pounds of sliced and burnt ends going to a family reunion today. 4 pounds of chopped for some other folk. I was able to get 44.9215% yield off the briskets. I trim heavy, but get to use 100% of what gets cooked when I chop at least some of it up. Those ultra-fatty point pieces go well with thin dry flat slices.
a) Get the fan farther from the HEAT, aka the bottom of the barrel. Didn't have any problems, but when the fan went prolong periods without blowing, the pipe did get rather warm.
b) Bring the point of attachment higher up for easier on/off operation. Definite upgrade!
c) Maybe tone down the blast of air entering the barrel. Not much difference, and again, no problems up to this point.
Worked beautifully yesterday on a 3 brisket - 1 butt cook. The briskets were Select and OFF THE CHAIN!! Good Lord they came out awesome, 11 pounds of sliced and burnt ends going to a family reunion today. 4 pounds of chopped for some other folk. I was able to get 44.9215% yield off the briskets. I trim heavy, but get to use 100% of what gets cooked when I chop at least some of it up. Those ultra-fatty point pieces go well with thin dry flat slices.
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