Bravo, I was wondering about heat regulation with the big pan. Briquettes or lump? And total cook time? Thanks again you have inspired me to try this, I needed a push. Was gonna do it on my WSM but this looks great.
I have used both briquettes and lump and have found lump to be the easiest to regulate the heat. Briquettes get super excited about any contact with air and seem to just take off. As for total cook time, with prep it’s probably about two hours, but once the lid is on after putting everything together, if I keep it at a solid 300 it’s probably about 30 mins for first stage and then 10 or 15 with whatever seafood one puts on top if one is adding that to the mix. Can’t wait to see how it goes for you!
Bravo, I was wondering about heat regulation with the big pan. Briquettes or lump? And total cook time? Thanks again you have inspired me to try this, I needed a push. Was gonna do it on my WSM but this looks great.
I have used both briquettes and lump and have found lump to be the easiest to regulate the heat. Briquettes get super excited about any contact with air and seem to just take off. As for total cook time, with prep it’s probably about two hours, but once the lid is on after putting everything together, if I keep it at a solid 300 it’s probably about 30 mins for first stage and then 10 or 15 with whatever seafood one puts on top if one is adding that to the mix. Can’t wait to see how it goes for you!