383inTheD
Member
I didn't find the appropriate thread already existing on this so here's a new one. This was my first time making jerky on the MAK (have always used charcoal and wood chips in a vertical) so I was interested to see how this was going to work out.
Having experimented a few times with cheese in the warming box, I knew there were temp variations but didn't know how much. So a couple of temperature probes with the Pellet Boss and here's what I found.
Probe 2 was placed on the left side of the box near the venting from the fire pit. Probe 3 was placed on the right side (farthest away from pit) of the warming box. It seems that there is a pretty drastic temperature gradient that you need to be aware of depending on what you have going. I ended up finishing the jerky in the main pit which is perfectly fine.
I'm just wondering if anyone has made any modifications or have suggestions to get a better temperature distribution?
Having experimented a few times with cheese in the warming box, I knew there were temp variations but didn't know how much. So a couple of temperature probes with the Pellet Boss and here's what I found.
Set Point 250 355
Grill temp 240 340
Probe 2 209 294
Probe 3 98 111
Grill temp 240 340
Probe 2 209 294
Probe 3 98 111
Probe 2 was placed on the left side of the box near the venting from the fire pit. Probe 3 was placed on the right side (farthest away from pit) of the warming box. It seems that there is a pretty drastic temperature gradient that you need to be aware of depending on what you have going. I ended up finishing the jerky in the main pit which is perfectly fine.
I'm just wondering if anyone has made any modifications or have suggestions to get a better temperature distribution?