The Legacy came through again.
I was shooting for 250 to 275 ambient.
My ChefTemp Pro S1 had me at 255, then slowly climbed to 290. I shut the airflow vents to a crack, exhaust vents to 1/4 open.
It settled @270 mark, then eventually stayed at 250.
I started at 9am and ended at 3pm. Only using 90 to 100 briquettes and 3 wood chunks.
I did one using honey and the other with maple syrup, 1/2 stick butter each, sprinkled on brown sugar, and 1/2 bottle of Honey Moonshine bbq sauce on each.
Covered for 1 hour on the honey, then an hour uncovered.
The maple syrup had the bigger chunks, so 2 hours covered and 1 hour uncovered.
We preferred the maple syrup ones over the honey, but would not say no to either.
I used the heat deflector, what a difference.
I am getting confident to do a brisket in here in the near future.
That was my temp at 3pm.
I was shooting for 250 to 275 ambient.
My ChefTemp Pro S1 had me at 255, then slowly climbed to 290. I shut the airflow vents to a crack, exhaust vents to 1/4 open.
It settled @270 mark, then eventually stayed at 250.
I started at 9am and ended at 3pm. Only using 90 to 100 briquettes and 3 wood chunks.
I did one using honey and the other with maple syrup, 1/2 stick butter each, sprinkled on brown sugar, and 1/2 bottle of Honey Moonshine bbq sauce on each.
Covered for 1 hour on the honey, then an hour uncovered.
The maple syrup had the bigger chunks, so 2 hours covered and 1 hour uncovered.
We preferred the maple syrup ones over the honey, but would not say no to either.
I used the heat deflector, what a difference.
I am getting confident to do a brisket in here in the near future.
That was my temp at 3pm.
Comment