Not sure if this belongs here or in the fuels thread....
For the 360 owners.
I'm having a hard time getting the temp above 400F. I typically use Weber or B&B briqs and a full chimney well lit. All vents open and banked to one side. Thoughts on how to elevate temp? Is it as simple as going to lump?
The guru fan can maintain 450 but you’ll go through fuel fast and you may be pushing your probes. It’s fairly uneven at 450 so some spots will go over 500. I did a cal test when I first hooked it up. I have to go find it.
au4stree ok if you're going by the Tel-Tru on the indirect side you may need to sprinkle 1/3 basket of unlit lump on top of the lit briqs to ramp it up. And try it without a basket.
au4stree Check out Killer Hogs videos on YouTube. When he needs something grilled he uses the PK360. What he does with it may be what your looking for.
ComfortablyNumb If you set the desired temp on the Fireboard unit there are several pre-configured settings that end at 350 and finally "max speed." However, if you use the mobile app you can set it higher (cables & probes are rated to around 700 degrees.)
The higher you go I'm sure the graph would be more erratic than L&S. I imagine that any 450 degree cook would be pretty short so I wouldn't trouble with setting everything up. If the coals are stubborn you can run the Fireboard off the battery, stick the fan in, set to max then go by the Tel-Tru temp.
I posted before a rock solid 325 cook for 5 hours with 100 KBB. I also use 350 to set the bark with chilled SV meats (shown in image).
Last edited by Larry Grover; January 26, 2019, 02:32 PM.
Thanks for the post, I was just asking to help answer the OP. Interesting, and makes sense, regarding the FB settings. Bottom line is if you want to run hot use the fan only and be prepared to burn through the charcoal. I'm looking forward to outfitting my PK as you have.
Pretty erratic at 475 setting, but it definitely works.
I do drop a full lit chimney and then fill my custom basket (another 1/2 a chimney or so) with briquettes. The fan will get it there, but dropping lit coals starts it there faster.
For low and slow I turn on the fan and light some starter cubes in the corner of a full coal basket.
In your original post you said all vents open. I always leave the non-food side top vent closed. Otherwise much of your hot air is leaving before reaching the food.
I also use use aluminum foil on the charcoal grate on the food side to ensure all the incoming air is routed to the firebox side.
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