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Old 06-17-2011, 07:44 PM   #31
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Fattie looks good....All ya needed was some biscuits, and grits..maybe some cane syrup

If you don't own a dual probe remote thermometer consider investing in one...It will prove invaluable when cooking Birds, Briskets, and Butts...Monitor internal meat temperature, as well as temperature at grate level for fire control.....

At this point in your journey, I would start my fires with a known quantity of charcoal...Say 15 briquettes. or whatever. Get the cooker stabilized at cooking temperatures..Bottom vents at 1/4...Cover on, exhaust/lid vents fully open and opposite the charcoal.... Then add the meat, and a wood chunk through the hinged gate. Monitor temperature and add charcoal and/or adjust air intake vents as needed to maintain...,

Personally I would use wood chunks for long cooking items, and chips for fast (grilling) items...A hand full when grilling rib-eyes/chicken breast/p-chops etc is all you need...

Make very detailed notes (temperatures, rub recipes etc, etc) of what you did..and how the cooker responded to what you did each time you cook...Critique yourself. The more you write down the more valuable your notes will be moving forward. HTH

Have Fun!

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Old 06-17-2011, 07:47 PM   #32
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Thanks, Uncle Bob. Great advice.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 06-18-2011, 07:12 AM   #33
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Try put'n foil over one or two of the bottom vents, like a drip pan(somewhat). Sounds like your get'n plenty of air, maybe too much? Just an idea.

Great look'n fattie.

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