LarryWolfe
Chef Extraordinaire
bknox said:boar_d_laze said:"tune" your pit to lessen the differential to an acceptable level.
Rich,
Tuning sounds like something I should do immidiately. I would like to know more about making my new grill better tuned(?), in tune(?). I like the thought of having a well tuned grill. The grill manufacturer should tell you this right after the part about seasoning the grates. I will check the temps as you described Friday or Saturday.
Should I do this test with an even layer of coals in the cooking chamber as well as the firebox? Just so I am clear, I am looking for cool spots inside the cooking chamber?
No, only put coals in the fire box, with the damper (exhaust 100% open and the draft (on the firebox) about 50% open. Start with a full lit chimney of charcoal in the firebox. Put the pit probe of the Maverick on one end of the cooker and then insert the meat probe through a potato (until the tip is sticking out) on the opposite end. After about 15-20 minutes your cooker should be close to cooking temps.
Another way to test for hot or cold spots is to use the biscut test. Spread a couple cans of biscuts throughout the cooking chamber, bring your cooker up to temp, wait about 20-30 minutes, open the cooker and check the biscuts. Burnt ones are your hot spots, done ones are your ideal spots and raw ones are your cold spots.