Idk about you but when I set up my WSM and get the temp locked in ~30 mins later, it doesn’t take much if any monitoring or tweaking for the rest of the cooking time.
I feel like I am reloading the charcoal four or five times over an 8 hour smoke. It’s possible I am not doing it right. I am constantly fussing with the air flow valves, more if the weather is windy outside. The digiq looks interesting. I would like to be able to do a 14 hour brisket and not worry about it.
On an unrelated note, I did a tri tip, beef ribs and a pastrami yesterday. First time trying a pastrami and it turned out great.
Yeah idk. I fill up the charcoal basket to the top and never refill it through at least a 12 hr smoke. Wind is a big factor, I hope it’s not this windy tomorrow. I fiddle with the vents every now and then, but usually just glance out the window every hour or so to make sure it’s about in the range.
Did you use the virtual Weber bullet recipe for pastrami? I think I posted about that on here before but that has to be my favorite thing I’ve made on the smoker. I actually had some of that for lunch today from the freezer - the virus has had me taking stock of freezer contents from top to bottom and happened to find some pastrami at the bottom. Small win.
I used a recipe from Amazingribs.com. Took the leftovers today and made a giant pastrami melt. It was awesome.
Idk about you but when I set up my WSM and get the temp locked in ~30 mins later, it doesn’t take much if any monitoring or tweaking for the rest of the cooking time.
I picked up my first BGE on Saturday. After assembly, I did ribs on Sunday that turned out fine, burgers tonight that were phenomenal, and a whole chicken that’s already butterflied and dry brining for tomorrow. I wanted to cook the burgers at about 500, but only got the egg up to 400 with the bottom vent wide open. What am I missing? I thought the charcoal was filled to where it should be, used a couple squares of the BGE starters, and let it get hot with the lid up. Didn’t think I’d be having trouble getting this thing hot.