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Hello from the SoCal Coast

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    Hello from the SoCal Coast

    Hi All,
    Kids didn't want to go to college so I decided to use some of it to redo the backyard. New patio, shower enclosure, landscaping AND a beautiful built in Blaze 32" four burner w/infrared rotisserie burner of which I know very little about. Bbq'd with charcoal mostly on Webers. Just the basics----chicken, steak and a turkey once or twice during the holidays. Would like to learn to bbq/grill different items with this new gas grill. Bought Meatheads book and the Maverick ET-732 Therm. set. Followed all the directions in the book and fired up the grill after washing all the innards. My first question is How in the heck do you get the temp to stay halfway stable? I set up the Maverick temp set and used the method described in the book to figure out the burner settings. Once the temps were reached (225 & 325) they would fluctuate 10 to 20 degrees no matter how many times I readjusted the burners. Is this normal for a gas grill? Then the BBQ temp probe quit on me. Kind of a rocky start huh? Hopefully with a bit more education and some help from you seasoned pit masters things will smooth out

    #2
    Welcome to The Pit Mark. Most here would be satisfied with a 25* swing in either direction so I wouldn't worry about it. Did you use two burners so that you could have a hot and indirect side? To do long cooks at low temps, you will need to learn how to control the temps for a two zone setup. Once you are satisfied you can do that, try smokin' either a pork butt or a chuck roast. Both are forgiving and will turn out great smoked anywhere between 225* and 275*. Some here even cook at higher temps.

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      #3
      Welcome MarkRees

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        #4
        Welcome from Colorado! Spent 5 or 6 years in the Sacramento area ... good times ... great memories!

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          #5
          Welcome from Indiana

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            #6
            Welcome from the Florida panhandle!

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              #7
              Welcome to the pit from Southern Illinois

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                #8
                Welcome to the pit MarkRees! Yes, I wouldn't worry about 10-20 degree temp swings. Keep going, you'll be fine. Now to the "rules": starting a post about kids not going to college, instead remodeling the backyard and not posting pictures, what up with dat? Photos please, don't leave us hanging!

                Since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

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                  #9
                  Welcome from Winnipeg. Sounds like a great new space to cook. Have fun.

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                    #10
                    Welcome to the Pit!

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                      #11
                      Howdy from Kansas Territory, Welcome to th' Pit!
                      Glad to have ya' here with us!
                      Enjoy yer newly remodeled back yard...
                      Please, show us pics...
                      Tell yer kids I said to enjoy a long an' happy life of bein' Blue Collar wage slaves, as well
                      Goodness knows, I have/am!

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                        #12
                        Welcome From Clay, Ny.

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                          #13
                          Yo So Cal, Welcome to the Pit from Neptune Beach, FL!

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                            #14
                            Welcome to the Pit!

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                              #15
                              Hey SoCal, Huntington Beach welcomes you. What sand do you call home? Still got your kettle? I got nothing for you on the gasser.

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