So learning more about creating exceptional BBQ, I came across something called a "biscuit test". In short, you can find the hot spots on your smoker by smoking uncooked biscuits and looking at the color variations. Here is how mine performed: Loading them up: Notice the even color across the top- that is GREAT!!!! Plus one point for the reverse flow!!! As I was taking them off, I noticed the bottom of the biscuits were significantly more browned than the tops . So I loaded a second round: Then I flipped them and this is what I had: Put closer together for easier color comparison: So my lessons learned: 1) I'm getting really consistent temperature coverage across the top- no real hot spots. YAY! 2) It cooks hotter from the bottom than the top. That means I need to cook my briskets fat side down. 3) It's hotter closer to the firebox as shown by the darker browning... not a lot different,...
So the smoker was working nearly flawlessly now, but you don't often see smoked hamburgers- and it's even more uncommon to see smoked steak. There are simply some things that must be grilled. I knew I wanted the grill to be large. One of my previous (retired) grills let me cook 32 burgers at a time and it was great! I wanted the ability back to cook a LOT of burgers at once. I also knew that controlling temp on a charcoal grill can be harder than a gas grill- but this rig is going to be "a naturale"... No gas here! After hours and hours of research, the best design I could find was a Santa Maria style/Argentine style grill with some tiny modifications/enhancements. This style of grills has a wheel that turns and lifts the grill surface away from the heat source if needed. We planned for a drop front to allow easy access to coals too. This lets me easily move coals from the firebox to the grill, or from the grill to the fi...
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