The 3-2-1 is a good “guide” all meat cooks different. Like with a brisket they say X time per lb..... sometimes it’s more and sometimes it’s less. The positive thing is that you said better than the last time so it’s progress.... enjoy the small victories. Your though process I feel is correct...
So as promised, had a few uneventful cooks this weekend. No issues grill performed as it should. Food turned out amazing. So just a good news post.
For S&G turned the bull to full and watched it reach 529 in So.Cal! That was impressive.
I use Cotten glove inserts from the big box store with disposable medical nitrile gloves over top. Great for handling meats both cooked and uncooked. They will start to melt at 225, so not ideal moving shelves or grates around.
Ok so finally I feel deserving enough to post as a “member”.
As recently stated by many this is an addiction so with that said, names Shawn I am an addict. I have been clean for less than 3 hours. Have a big family and they all have friends. Just received my 700 and have a pork shoulder on...
They will work....ok. They are not the best but that is very subjective. Some guys I know swear by them some (myself) don’t really care for them. IMO they are inconsistent in cook temp. They will get the job done.
Ps enjoy your bull! And welcome to the family lots of good information here and...
Ordered my bull early Feb arrived on the 17th.
Unloading and unboxing was a nightmare so much over packing and wrapping it was out of control!
Assembly was advertised as about an hour. Yeah took me and my three boys just short of 4 hours! Talk about false advertising.
Initial burn in at...