I feel like beef is a safer bet - we spent our first few tries with Temps going between 80c and 140c. Its a balance between smoke volume that lowers temp, enough embers to sustain combustion (we dropped down to 60 on our first one… woops) and not going to hot where you can easily hit 150-200.
I feel like beef is a safer bet - we spent our first few tries with Temps going between 80c and 140c. Its a balance between smoke volume that lowers temp, enough embers to sustain combustion (we dropped down to 60 on our first one… woops) and not going to hot where you can easily hit 150-200.
Good tips, thank you! Maybe I’ll try brisket next, then.