Welcome Chris from the northern Virginia burbs of the nation's capital. Looks like folks have already recommended the good way to evaluate hot spots, with bread or biscuits (I'm a bread man myself). This is a great place, have fun!
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Chris, there are three on that stand. The one facing is a Takamine 12 string, on the left is a Telecaster, on the right a Breedlove 6 string. Glad to welcome another guitarist! -
MeyerCinNC
Likeys me some guitfiddles, as well.
Might could have a few. :;
Plenty topics on that abound, here, might could take a search or two...
Would give ya more specifics, but multitaskin, at present. -
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Welcome from Maryland. One quick method to find all the hot and cold spots in your cooker is to cover it with cheap white bread. The degree of toasting will indicate the hot and cold spots.Comment
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Welcome to The Pit from Denver, NC! The NC crowd keeps growing.Comment
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Howdy from Houston Chris and welcome to The Pit!Comment
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Welcome to the Pit from Raleigh!
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Welcome to the pit. I've seen some pit boss owners report 20-50 degrees lower than set point on their grills depending on grate location, once you figure that out you should be able to compensate with set temp and be pretty happy with it.Comment
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Welcome from Georgia!!Comment
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Welcome to the Pit! Be sure to check out Facebook Marketplace or Craigslist for a slightly used kettle.Comment
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Greetings from South Africa.
I see a kettle in your future.Comment
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Hello From the Florida Keys and Crumpler NC! welcome to the board.Comment
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Welcome from White Stone, Va...Comment
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Welcome from the California DeltaComment
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weicome from Angier NCComment
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Welcome from north Texas. Have fun on the Pit. Can’t go wrong with a kettle.Comment
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Welcome to The Pitmaster Club! Thanks for giving us a try with the Free Trial membership and for introducing yourself. We hope you’ll decide to stick around! Don't fret, I too find my renditions of common recipes take longer than written. For instance with ribs I'm usually 5-7hrs pretty consistently. Lots of it depends on the thickness of the meat vs the meat used in recipe development. Thicker meat takes longer for the heat to make it to the center to do its thing, so expect variances.
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