Recent content by quarks

I'm resurrecting this thread because I have one new and one "should have mentioned earlier" data point. I finally got a third party temp probe (ThermPro Tempspike) and tested it out cooking a steak yesterday. At first the ambient temp for Tempspike was pretty close to the built in ambient...

Not disagreeing per se, but I'll say that when I have tried to go to 600+ on a 380X the fire has gone out of control to the point that I couldn't safely open the grill and had to turn it off. I've had this happen on two separate grills. One of them had not been used for many cooks, so I don't...

Thanks for all the comments and advice. It sounds like I just need to be willing to turn the heat up to 250 or 275 earlier in the cook. I do like all the smoke I get at 225 so I think I'll continue to start there for the overnight part of the cook.

I used the IR thermometer because that's what I have. I assumed the grate temp would be a reasonable proxy for the air temp. I will consider investing in an air proble. A detail I left out that seems relevant now that we are talking about the way heat is transferred. I usually keep an aluminum...

I just ran it for about an hour at 225. Two different different infrared thermometers measured the temp on the grate to be around 210-215. So maybe a little low, but not that much.

I've had a 380X since November and am really enjoying it. I've never had a bad result on it, but I have found that low and slow cooks of things like Boston butts and briskets are far slower than I have been led to expect by recipes and guides. I'll use the cook I did yesterday as an example...

I have a grill - I think it's a 1250 but it may be a 2500 - that I need to move from my parents' house to mine. When I get it here I will need to get it onto my deck, which will involve a tight 90 degree turn and going through a doorway. Any suggestions on the best way to break it down to make...