Low temps using a kamado style smoker
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Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon thank you I appreciate that. I have prob a silly questions but is the spot where it shows like rules for posting I. Forums? I’ve seen a couple times where people have posted a external link and then it’s removed. Just kind of wondering as I am pretty new here and when I posted pics I wasn’t sure if having the pic with my controller was ok. I’m probably overthinking this but I thought I would ask. Thanks
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Jonathon thank you I appreciate that. I have prob a silly questions but is the spot where it shows like rules for posting I. Forums? I’ve seen a couple times where people have posted a external link and then it’s removed. Just kind of wondering as I am pretty new here and when I posted pics I wasn’t sure if having the pic with my controller was ok. I’m probably overthinking this but I thought I would ask. Thanks
Stats77 Just don’t post links to the competition’s websites and you should be in the clear for the most part.
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Stats77 Yeah, in general, if it is bad it will be removed but there isn’t anything like a penalty if you post something that gets removed.
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Well i finally got a chance to use my Fireboard Drive Fan on Primo XL today, i think it will work great once i get it tuned in, but cooking a pork loin was really too short of a cook to play with it much.
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Well got to use my Firedboard Fan today, and I couldn’t be happier with it! Had it set at 225 and over the course of about 8 hours it held an average temp of 225.
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I’ll also add I think the key to the fan doing what you want us to have your grill/smoker basically tuned in to the temp you want it to hold at before putting the fan on.
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Tex_77 That is pretty awesome man! How much fuel did you go through during that process? 8 hours is a long time for it to hold that steady and I see one drop that could possibly be adding more wood or whatever you were using but other than that one drop halfway through it is remarkably steady!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 That is pretty awesome man! How much fuel did you go through during that process? 8 hours is a long time for it to hold that steady and I see one drop that could possibly be adding more wood or whatever you were using but other than that one drop halfway through it is remarkably steady!
Jonathon I just had it loaded by 3/4 full with charcoal, the big drop is when I opened the lid to take the chicken off. I haven’t checked to see how much fuel is left yet, but I’m thinking it probably ran through a good portion of it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonathon I just had it loaded by 3/4 full with charcoal, the big drop is when I opened the lid to take the chicken off. I haven’t checked to see how much fuel is left yet, but I’m thinking it probably ran through a good portion of it.
Jonathon i refueled the Primo today and still had half a load of charcoal left over from the last 8 hour plus cook.
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