Hey guys. Long time reader, first time Pit Club joiner!
This site has been invaluable to me and I wish I had read it before I bought my COS. Oddly enough, for little more than I bought that I could have bought the PBC, which is what I just bought after joining this forum.
I live in San Diego 244 ft above sea level. I've smoked pulled pork, tritip, wings, turkey, and steaks. I use a Maverick 732 remote temp sensor to monitor temps, which is the only reason I have any success. I'm constantly babysitting and adjusting the temp because keeping it where I want on my mod'd COS is a real challenge.
I'm really looking forward to doing it all again w/the PBC.
This site has been invaluable to me and I wish I had read it before I bought my COS. Oddly enough, for little more than I bought that I could have bought the PBC, which is what I just bought after joining this forum.
I live in San Diego 244 ft above sea level. I've smoked pulled pork, tritip, wings, turkey, and steaks. I use a Maverick 732 remote temp sensor to monitor temps, which is the only reason I have any success. I'm constantly babysitting and adjusting the temp because keeping it where I want on my mod'd COS is a real challenge.
I'm really looking forward to doing it all again w/the PBC.
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