Received an early birthday present Saturday.
Fired it up today...
I’m pleased with the outcome. Chicken hung under steaks. 1hr 45min on the chicken and 45min on those sirloins. Brussels sprouts too. All right around 300°-325°F (Gateway technique I guess) and sprinkled hickory chips over to coals. The bird could’ve been pulled off 15 minutes earlier. Steak was money, didn’t even need a knife.
Lulu’s poultry rub on the bird
Lulu’s steak and burger rub on one steak
Lulu’s chipotle bbq rub on the other steak
Zero issues maintaining even temps in the wind. A storm blew through and it didn’t change the temp at all. That intake system is key. Adding and removing things would change temps and I’d have to adjust the intakes. Babysitting was more me not knowing what I was doing and figuring it all out, plus seasoning the unit initially.
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Fired it up today...
I’m pleased with the outcome. Chicken hung under steaks. 1hr 45min on the chicken and 45min on those sirloins. Brussels sprouts too. All right around 300°-325°F (Gateway technique I guess) and sprinkled hickory chips over to coals. The bird could’ve been pulled off 15 minutes earlier. Steak was money, didn’t even need a knife.
Lulu’s poultry rub on the bird
Lulu’s steak and burger rub on one steak
Lulu’s chipotle bbq rub on the other steak
Zero issues maintaining even temps in the wind. A storm blew through and it didn’t change the temp at all. That intake system is key. Adding and removing things would change temps and I’d have to adjust the intakes. Babysitting was more me not knowing what I was doing and figuring it all out, plus seasoning the unit initially.
Sent from my iPhone using Tapatalk