It's probably a few degrees difference in the height of a pork butt, but it'll be negligible.Will the heat only flow across the top of meat looks like with rising heat your hole is vented all above the racks none below?? Thanks
Sounds good appreciate the knowledge!It's probably a few degrees difference in the height of a pork butt, but it'll be negligible.
The centerline, of both the exhaust and the throat, is dead level with the top of the grates. There will also be so much air moving through the pit that it will basically be a convection oven with smoke, and that will keep the temps fairly even across the entire cooking surface. The best smokers in the world will be within 5 degrees from end to end on a 1000 gallon pit. This one probably won't be that good, but it'll be a helluva lot better than what I've been cooking on
Bout 12:30They could’ve stood a little more time but we were hongry Did 9 racks, 3 kinds of sausage and some beans.What time we eating?