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Uncle Bubba

Executive Chef
Joined
Feb 11, 2005
Messages
2,689
Location
Boardman, Ohio
After a less than enthusiastic first cook last weekend due largely to my wanting to sleep and playing catch up all day, I made a few adjustments on the new Klose and she hummed along really nicely today. It took about 45 minutes of propane to get it up to 300 on the top shelf. There a lot of metal to heat up on this pit. Beforehand, I moved some of the tuning plates to allow for more heat in the main. They set these at the factory at sea level and they need adjusted for Ohio. Threw some St. Louis spares on and closed the intake down to about 1/4 open and the exhaust to 3/4 open. It's kind of funny how much more sensitive this pit is than my other Klose. I would have thought this pit would be a little more forgiving but it's not. It actually reacts faster and more drastic to subtle changes in nose elevation, exhaust, and intake adjustments than the smaller pit. Maybe after it tightens up after a month or so that will change. The pit seemed to settle in around 240 on the middle shelf which is around 220-225 on the bottom. Add 1 stick almost once an hour and it pretty much stayed there all day. Next weekend will be a good cook. Doing a whole case of butts, 2 briskets, spares, and a couple of chickens. I feel much better about it now that I have the pit more under control. Tomorrow I work on the new chicken recipe/method for contest. By the way, ribs were really really good. Sorry, no food porn.
 
sounds like a good learning experience......next time take the pics! of course like the guys say, no pics = no cook! ;) :LOL:
 
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