Porkchop Posted September 6, 2007 Report Posted September 6, 2007 250 works just fine! you wont notice the difference in the product. i'm not terribly particular about it. i just set my fire and drafts, and once i can get the temp gauge to register between 225 and 250 stable for an hour, i load it up. i started at 250, 12 hours later was at 225. after i took out the first shoulder, i snuck the top damper up just a jiggle, and had it at 235 for the next 4 hours for the other 2 shoulders. now that i think about it, i think it might be good to stabilize your cooker at about 250 or so at the beginning of your cook, so that if/when your cooker drops in temps overnite due to burn pattern, weather, whatever, it doesn't drastically effect your cook. starting a black textured cooker after a full afternoon of direct sun in 95 deg weather will be hotter than at night with the same amount of burning fuel. stuff like that. so, starting the cook high-ish is better than starting it low-ish then trying to adjust temps up drastically, imho.
Firemonkey Posted September 6, 2007 Report Posted September 6, 2007 Bobkat doesnt fret such nuances...Dj tipped him off to the joys of a Pro Com. He steers his cooker from his sofa!
Bobkat Posted September 6, 2007 Author Report Posted September 6, 2007 and lovin it! That sucker will keep kk within 2 or 3 degress till the fuel runs out...
Firemonkey Posted September 6, 2007 Report Posted September 6, 2007 I have often considered getting one. If they make the same changes to the procom as they did to the competitor, I will probably go for it.
Bobkat Posted September 7, 2007 Author Report Posted September 7, 2007 DJ turned me on to the pro comm...sure takes all the guess work out Hey PC - What rub do you use for the Butts/Shoulders and I suspect it's posted up here somewhere?
Porkchop Posted September 7, 2007 Report Posted September 7, 2007 depends on what im in the mood for or what i have in my pantry. the base is usually the same. i dont buy rubs, altho i've used tony chacere's stuff on occasion for burgers...
ThreeDJ16 Posted September 7, 2007 Report Posted September 7, 2007 depends on what im in the mood for or what i have in my pantry. the base is usually the same. i dont buy rubs' date=' altho i've used tony chacere's stuff on occasion for burgers...[/quote'] You were close on the spelling. Tony C. RULES!! I use it as the base for most of my seasonings and great on vegetables too! Great on fries mixed with sugar! http://www.tonychachere.com/ -=Jasen=-
