LEarn something new everyday

[Anonymous]

I understand that heat rises, but I would have sworn that the way I have my tuning plates set, the temp in the bottom of my upright would be higher than the top.

NOPE!!

Physics stepped in and set me straight. After installing 4 more thermometers, one at each shelf, I Swillied her out real good and fired up up for a seasonin' session and I'm running about 20 or so degrees lower on my bottom shelf, rising about 5 or so degrees each dial.

I am so glad that this is the case, too. I was worried about burning stuff on the lower shelves.

ROCK ON!!!!

[Fred]

That’s one of the reasons I had 6 gauges put on the General /

If I set my plates right / I have found that I can be cooking in an apx. 1 hour / if I take the time to build my fire (about 4 hours) / place a water pan on the plate by the firebox / it evens out from top to bottom much nicer / giving me the whole pit to cook off of.

In fact / my most even temps / top to bottom / have come at apx. 6-10 hours into the cook / by then it's running like a home temp. set oven

Keep a Q’ing / learning / sharing

TIP / you can use several cheap meat temp gauges inside your barrel / run the probe through a potato leaving the temp end out. The gauge will get blackened but still give accurate temps inside your barrel.