I've been cooking on the grill for nearly 2 years now... and for the most part it has been utterly amazing in almost every way. That said, I did find 2 issues I needed/wanted addressed. Issue #1 - I ran out of wood during my long cooks. Fortunately, I had more in my pickup, but I needed a bigger wood box on the trailer. To accomplish this, we squared off the front and added more room for firewood on the trailer. Issue #2 - there wasn't enough work space on the trailer itself. To improve this, we added an 8 ft stainless steel counter with double sinks. Since I had the sinks, I added a 10 gallon freshwater tank and 10 gallon gray water tank and a battery powered rv water pump. Now, I simply turn the faucet and I get water on demand... and I have lots of great workspace that is reasonably easy to keep clean. Enough talk... here are the pictures:
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,...
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