Quote from: effinUker on September 18, 2015, 05:10:39 PMQuote from: TheDude on September 18, 2015, 05:07:04 PMQuote from: effinUker on September 18, 2015, 04:05:05 PMI agree with @TheDude - snake all the way. According to @1buckie, run your burn counterclockwise for pork, clockwise for beef. I've done it that way ever since I saw it and haven't had a klinker yet. Can keep a steady temp all day without even trying.I heard that said here before. What is the reason? Or is it superstition? @effinUker @1buckiedon't know for sure - @1buckie said it, I followed it. when i see someone doing shit better than me, i listen to what they got to say. Fair enough.
Quote from: TheDude on September 18, 2015, 05:07:04 PMQuote from: effinUker on September 18, 2015, 04:05:05 PMI agree with @TheDude - snake all the way. According to @1buckie, run your burn counterclockwise for pork, clockwise for beef. I've done it that way ever since I saw it and haven't had a klinker yet. Can keep a steady temp all day without even trying.I heard that said here before. What is the reason? Or is it superstition? @effinUker @1buckiedon't know for sure - @1buckie said it, I followed it. when i see someone doing shit better than me, i listen to what they got to say.
Quote from: effinUker on September 18, 2015, 04:05:05 PMI agree with @TheDude - snake all the way. According to @1buckie, run your burn counterclockwise for pork, clockwise for beef. I've done it that way ever since I saw it and haven't had a klinker yet. Can keep a steady temp all day without even trying.I heard that said here before. What is the reason? Or is it superstition? @effinUker @1buckie
I agree with @TheDude - snake all the way. According to @1buckie, run your burn counterclockwise for pork, clockwise for beef. I've done it that way ever since I saw it and haven't had a klinker yet. Can keep a steady temp all day without even trying.
It works the other way around in Australia. Due to the Coriolis effect.
The above pics ^^^^ by HFG are what inspired me to do something similar. Works great!I use a ring of expanded metal. I prefer briquets for a more consistent burn, with very small pieces of lump scattered throughout for burn assurance.Start the fuse …. This particular time I got 11+ hours, and could have gone at least 2 more.
I've tried using a hot side and bringing charcoal in, but it was too much effort.I prefer the snake method.I start the fire 11pm the night before, put my slab of meat on 11:30 and leave it over night.First three cooks I woke up every 3 hours to check, but now get some sleep and pull off 11:30am, wrap it in tinfoil and place in a cooler until my guests arrive.We eat a lot of meat in South Africa so I then push the coals together, add a couple more and cook rashers or boerewors for snacks.Boerewors literally translates from afrikaans to "farmers sausage". It's the most delicious beef sausage I've ever eaten.
Where'd you guys get that ring???[emoji106]
For smoking, I'd recommend the Maverick 732.