Set it up for a test run. I wanted to find out what was going to be needed to maintain proper heat and smoke.
Didn't seem to be a problem keeping temp around 250-255 for the past 3-4 hours. I kept a digital temp probe on the cooking grate, the whole time.
Attachment 335810
Attachment 335811
Attachment 335812
As of right now.
Attachment 335813
So I think I got this part, down. Tomorrow I'll be under live fire, with a pork tenderloin.
For now, I've got burger patties made up, and Thinkin I might put some smoke to um for a bit, then finish them in the grill. :shrug: