I didn't get to cooking until after noon and needed something for both lunch and dinner. Made a pizza in the firebox (on the isolation plate), bacon two ways (some slow smoked in the warmer box to keep seasoning it then finished in the main chamber and some cooked all the way through in the main chamber so it would be ready with the pizza), some beef sausage grilled on the firebox grate and then finished in the main chamber along with a naked fatty (just to splatter the inside of the pit a little and because I was in the mood for a fatty and Slawsa sandwich).
Not bad for a complete guess on temps. I put it on the isolation plate when the main chamber hit 250 and cooked for 15 minutes with the firbox lid closed.
This is the stuff cooked fully in the main chamber.
I am sausage. That is all.
I see leftovers in my future.
Slow smoked (around 175) for a couple of hours in the warmer box and then finished in the main chamber. Much smokier than the other. Yum!
Craving satisfied.
