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Biscuit Test questions

 
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Salt Creek Bar-B-Que
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Joined: 13 May 2008
Posts: 258
Location: Spearville Kansas

PostPosted: Mon Apr 01 13 3:15 am    Post subject: Biscuit Test questions Reply with quote

How do others perform this test? What temp do your run the smoker at? I am doing one at 225 right now as that is the temp I normally cook at. Just want some opinion.... Would the smoker be more likely to show hot spots at a higher temp?

My biscuits at just looking a little to even and I am second guessing that I could build a smoker with that even of heat?
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.

PostPosted: Mon Apr 01 13 5:14 am    Post subject: Reply with quote

Salt Creek Bar-B-Que, wish I could help you but I just use digital thermometers to measure the grates.
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Salt Creek Bar-B-Que
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Joined: 13 May 2008
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Location: Spearville Kansas

PostPosted: Mon Apr 01 13 9:51 am    Post subject: Reply with quote

Thanks KAM..... Do you use one of those laser/IR therm guns? Always thought about getting one.
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1MoreFord
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Joined: 28 Jun 2005
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Location: N. Little Rock & Hot Springs, Arkansas

PostPosted: Mon Apr 01 13 11:05 am    Post subject: Reply with quote

Salt Creek,

Watch the forums for someone to post that Thermoworks is having an open box sale. I just picked up an IR thermo that reads from below 0° to over 1000° with a laser pointer and it runs on easy to find AAA batteries for $35. I've been having fun finding out a lot of temps around the house. Embarassed

I remember the first one of these thermos I bought for the company I worked for cost $750-800 and didn't cover near this range and was far larger and used more and larger batteries. Amazing how some things come down in cost and others rise. Crazy.

Crap!! Embarassed Let me answer your Q. Run your rig at the temp you cook at. Scatter the biscuits around and watch and see which ones cook fastest. KISS principle.
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k.a.m.
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PostPosted: Mon Apr 01 13 7:14 pm    Post subject: Reply with quote

Salt Creek Bar-B-Que, I have a Fluke IR but never use it for grate temp checking. We use inexpensive digital oven meat thermometers. I built some stand offs out of SS strapping like the ones you get with Maverick therms to mount hem on the grates. They give me real time grate temps and react fast to changes.
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crb478
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PostPosted: Mon Apr 08 13 8:56 am    Post subject: Reply with quote

get your pit up to temp and give it time to even out. Put out several rows of biscuits across your cooking grate. I put them about 9" apart and usually cover at least the bottom rack front to back and side to side. I put them out as quickly as possible and then close the door. Then check them in about 10 minutes to see which ones are more done and which ones are less. I would then make adjustments in the tuning plates and add more biscuits until they were all cooking at about the same rate. I would leave the tuning plates loose until I had it all even and then lock them down
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