How is temp control on this unit in terms of management and efficiency? I've watched s few of your videos and I really like what I'm seeing. Thank you for taking the time to post.
Temp control is pretty easy, has firebox dampers on each side but I actually use the firebox clean outs that are located on the bottom of the firebox as the dampers, I find that this really helps to regulate the temperature. Creates a strong draft from the bottom of the firebox. As far as efficiency, I use chunk charcoal and one bag will easily push through a 12 hour cook. I add wood as needed, depending on how much smoke I want. It does not have an insulated firebox, but for cooking quality and flavor that might actually be a good thing. I am hearing a lot of guys in the barbecue world finally starting to understand that they’re not supposed to be ‘oven’ cooking their food with a hyper efficient fire, sometimes this results in no flavor, certainly very little smoke. Yeah three years in with this particular pit and I’m very satisfied. The market puts on the briskets is amazing. Ribs and chicken are amazing. I think it’s because of the even cooking effect of the rotisserie.
How is temp control on this unit in terms of management and efficiency? I've watched s few of your videos and I really like what I'm seeing. Thank you for taking the time to post.
Temp control is pretty easy, has firebox dampers on each side but I actually use the firebox clean outs that are located on the bottom of the firebox as the dampers, I find that this really helps to regulate the temperature. Creates a strong draft from the bottom of the firebox. As far as efficiency, I use chunk charcoal and one bag will easily push through a 12 hour cook. I add wood as needed, depending on how much smoke I want. It does not have an insulated firebox, but for cooking quality and flavor that might actually be a good thing. I am hearing a lot of guys in the barbecue world finally starting to understand that they’re not supposed to be ‘oven’ cooking their food with a hyper efficient fire, sometimes this results in no flavor, certainly very little smoke. Yeah three years in with this particular pit and I’m very satisfied. The market puts on the briskets is amazing. Ribs and chicken are amazing. I think it’s because of the even cooking effect of the rotisserie.