Great question sir! I've considered that.. When the wood is on the first level, it's easier to put the wood in the corners then pour the charcoal in. It's tricky to balance them in the center and stack charcoal around them. On the second level I was concerned the wood would hang up on the lip and could be prone to bridging. It's easier to balance them on the second level. Lining them up in the middle would probably work just as well. It'd just take more effort and you might need a third hand to get it done easily.
@@crashcopter6000 Thanks. I figure 1x1 are sort of small but my main wood will be Oak so I did 2x2 and maybe cherry I will just double with 1x1. I mean two instead of one per level.
How are your temps during your cooks with these sticks ? Just curious cuz I just ordered a box for myself, of the hickory variety. I’ve had an issue where I put too many wood Chunks in the ash pan and I also put chunks in the hopper and my cooker temps spiked way high during my cook and scorched my pork butt. I also had to do the fan flapper replacement mod with the copper mat.
I'd say, more stable than adding chunks, but I keep a pretty close eye on it. Last weekend I cooked an overnight brisket. It was set to 210. It stayed solid on 210 from 10:30 PM until about 3:45 AM. High temp alarm on my signals woke me up when the temp hit 225. Normally at low temps I have one fan blocked and the rear vent closed halfway, but I'd forgotten. I blocked one fan, closed the vent to 50%, and it came back down to 210. Stayed there until around 8:00 when I kicked to 225. Held there until 3:00 PM. If you're using the stock fan - wire the fan door so it's only about an inch open and close the rear vent to half. Fully open, the 980 can pretty much sustain 225 or even 250 once it gets rolling. If you don't reduce the airflow, it can definitely spike if the added wood catches. Good cookin to ya!
@@crashcopter6000 thank you for the tips!!! I have another question. Did you do the mod where you plug up the hole on the left side of the heat tube with aluminum foil?
Very knowledgeable!
Hello. I just bought one of these and want to but arp wood but it looks like the link is down. What is the length of the 2 x 2 sticks?
Bummer - I wonder if they went out of business... I can't get to them right now to measure, but they're 7" or 8" max
@@crashcopter6000 Thanks so much for the quick response. Awesome channel!
Thank you!
Thanks for the lead. I ordered my favorite, hickory...
Nice! By all means, please let me know what you think ~ I'd love to hear a second opinion!
Have you just tried lining them up in the middle all the way up?
Great question sir! I've considered that.. When the wood is on the first level, it's easier to put the wood in the corners then pour the charcoal in. It's tricky to balance them in the center and stack charcoal around them. On the second level I was concerned the wood would hang up on the lip and could be prone to bridging. It's easier to balance them on the second level. Lining them up in the middle would probably work just as well. It'd just take more effort and you might need a third hand to get it done easily.
@@crashcopter6000 well ,a third hand seems pretty logical. Too bad we can’t grow one. Maybe one day?
@@glxbt1987 You don't have one?? How strange... 🙂
lol
are those 2 x 2 inches or 1 x 1 inches? They sell both kind. I ordered Post Oak in 2x2 and Cherry in 1x1. Thanks.
Those are the 2X2. I've used the 1X1. In fact, these were kind of an "accident" when I ordered but I think I like them better.
@@crashcopter6000 Thanks. I figure 1x1 are sort of small but my main wood will be Oak so I did 2x2 and maybe cherry I will just double with 1x1. I mean two instead of one per level.
@@jamesgibson3242 Should work. Best of luck and please let me know if you are happy with the results!
How are your temps during your cooks with these sticks ? Just curious cuz I just ordered a box for myself, of the hickory variety. I’ve had an issue where I put too many wood
Chunks in the ash pan and I also put chunks in the hopper and my cooker temps spiked way high during my cook and scorched my pork butt. I also had to do the fan flapper replacement mod with the copper mat.
I'd say, more stable than adding chunks, but I keep a pretty close eye on it. Last weekend I cooked an overnight brisket. It was set to 210. It stayed solid on 210 from 10:30 PM until about 3:45 AM. High temp alarm on my signals woke me up when the temp hit 225. Normally at low temps I have one fan blocked and the rear vent closed halfway, but I'd forgotten. I blocked one fan, closed the vent to 50%, and it came back down to 210. Stayed there until around 8:00 when I kicked to 225. Held there until 3:00 PM. If you're using the stock fan - wire the fan door so it's only about an inch open and close the rear vent to half. Fully open, the 980 can pretty much sustain 225 or even 250 once it gets rolling. If you don't reduce the airflow, it can definitely spike if the added wood catches. Good cookin to ya!
@@crashcopter6000 thank you for the tips!!! I have another question. Did you do the mod where you plug up the hole on the left side of the heat tube with aluminum foil?
@@TrinDawg37 I haven't, but lots of people swear by it. My 980 is actually hotter on the right at grate level so I've never bothered...
When's dinner?