I have a Chargriller Super Pro without the side box and using it as a grill and indirect cooking/smoking for larger cooks. I only grilled steak, hotdogs and hamburgers. Thought I would do a beef roast yesterday. Only going by what I did with the steaks etc. Now I know why you all tell us (especially newbies) to calibrate your grills etc. Going to use the Minion method, to many hot coals. Temp jump to 400F and did not drop. Was scrambling, getting rid of coals, spraying water, closing vents etc. Had to put roast on at 320 because of time (this was for dinner). Tried to get down to 220-240. Roast cooking to fast etc. After an hour 1/2 finally came down to 250. Had a good smoke to it so to salvage the roast I took it off and finished it in the oven at 225 in a pan with water and covered. It turned out ok. Who would have thought that the grill would be that efficient with the heat? Your thinking, you would have dummy if you would have followed the advise on AR. Going to do a calibration so I know what I need for 220 and 320. Like gravity the "laws" of grilling/smoking apply to everyone. Lesson learned.
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Got a video??
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I mentioned in another post my ribs this weekend, was planning a casual 6 hour cook of some SLC's. I'm having a deck put in so I moved my PBC from its usual place and into direct sunlight at noon on a 96ish degree day. It took closing the bottom vent and plugging 3 of the holes to get it under 300. That things was determined to sit at 350.Comment
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Ernest I hear that, every time someone from up north asks me how Texas is I say it feels like someone following you around all day blowing your face with a hair dryer. If you are in West Texas the wind is about 40mph constantly. Can you see your house from here? In Texas you could, doesn't matter that it is 20 miles away, it's flat and there's nothing taller than a mesquite bush.
I know this isn't all of Texas of course. I did meet my first real tumbleweed doing about 80, it's very surprising and not anything like the cartoons portray.
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