Anyone do biscuit test in KBQ?

[jjdbike]

I've seen several people talk about and demonstrate the biscuit test on various pits. For those who may not be familiar with it, one lays out a grid of biscuits covering much of the cooking space. As they cook, you can tell where the hot spots are by how crisp the biscuits get in different locations on the cooker. I'd be interested in what this test might show in the KBQ as far as difference between lower and higher in the cook chamber as well as front to back. The only hesitation I have is it's a waste of good wood which is not cheap in my neck of the SoCal woods.
You thoughts & experiences?
JD

[realdocBBQ]

Doesn't have to be biscuits - a loaf of white bread will work the same, just not take long to toast them.

[RonB]

As stated above, bread will work, and why not do it during a cook? You could place the bread around the meat and on all llevels. Just don't put the bread directly under the meat - unless ya want a snack.

[HawkerXP]

A rubbbber biscuit? Bow, Bow, Bow!

[jjdbike]

Hum hum hum hum….. do that again!

[Huskee]

Max & the rest of us who do reviews for AR do something similar, but with bread, fittingly called the bread test. However, I don't believe it was done with the KBQ since there's convection which all but eliminates hot spots seen in more passive flow smokers & grills.

[TheCountofQ]

I think a chicken wing test is in order....

[lostclusters]

Yes, I agree with Huskee. The KBQ's cookbox has a convection air flow and should eliminate any hot spots. However I found the bottom to be warmer than the top or middle.

[Spinaker]

The bottom is hotter than the rest of the cook chamber. Across the KBQ the temp varies very little.

I never really bothered with testing it, I just noticed when I was cooking that the bottom is hotter.