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Grill marks on bottom, I never flip chicken.
Why is that?
Grill marks on bottom, I never flip chicken.
Exactly what Masshole said. I never flip brisket, chicken, or my ribs.Why is that?
The flat is generally thinner once it "points out", so you need to either wrap that part alone sooner, or mop more often. Or you can always make burnt ends with it!
How about doing an insulation wrap?
Yeah, the vent is a problem when I'm using green wood. I got duped on that deal... I feel pretty stupid for just trusting this schmuck. With the green hickory the first 10 minutes in the fire the wood doesn't burn... it just steams and bubbles until most of the moisture escapes. So I need a pretty aggressive fire to keep the wood burning, and closing off the vents just kills the fire, even in high winds. Just seems unreal to me... frustrating as all hell.it'll still help insulate the meat chamber though. Even if it's only putting off 175* of heat, that adds up in an enclosed space.
You can also keep your vent nearly shut.
So buy more wood, and let this wood season![]()
It's not super expensive, just a PITA to stack. You could also use a firepit to start the fire, get the green out, and then transfer some over. Dunno how feasible that is, but ya never know.
One of those saucer pits on racks would work, and you could use some heat gloves to just dump the whole thing in when ready. Think "Ov Glove" or similar - I have two thick leather gloves that go down mid-forearm for my grilling needs that may work for that. The fire won't be huge anyway.