Will it hurt to run the SnPP at a higher temperature, say 325 to 350? I have a
butt half, bone-in, ready to cook ham and a bone-in turkey breast. I have
heard that both of these cook best at 325 degrees. I really don't want to
build the fire in the cooking section as the manual suggests. BTW, mods have
been made including sealing the doors.

TIA for any advice.


Larry Noah

On 17 Oct 2003 14:07:49 GMT, ospam (Larry Noah)
wrote:

>Will it hurt to run the SnPP at a higher temperature, say 325 to 350? I have a
>butt half, bone-in, ready to cook ham and a bone-in turkey breast. I have
>heard that both of these cook best at 325 degrees. I really don't want to
>build the fire in the cooking section as the manual suggests. BTW, mods have
>been made including sealing the doors.
>
I wouldn't think the higher temps would do any damage at all. Just
build a bigger, hotter fire than usual.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

"Larry Noah" wrote

> Will it hurt to run the SnPP at a higher temperature, say 325 to
350? I have a
> butt half, bone-in, ready to cook ham and a bone-in turkey breast.
I have
> heard that both of these cook best at 325 degrees. I really don't
want to
> build the fire in the cooking section as the manual suggests. BTW,
mods have
> been made including sealing the doors.
>
> TIA for any advice.
>
>
> Larry Noah
>

It's an iron can Larry. It won't care. I run my NB Silver at temps
like that a
lot. BTW, I purposely have not made some of the mods to my cook
chamber. I build a fire in it and grill pretty often. You really have
a dual purpose
cooker. Why not use it? I grill at temps way above anything that I can
measure.

Brick

In article >, "Brick" >
writes:

>
>It's an iron can Larry. It won't care. I run my NB Silver at temps
>like that a
>lot. BTW, I purposely have not made some of the mods to my cook
>chamber. I build a fire in it and grill pretty often. You really have
>a dual purpose
>cooker. Why not use it? I grill at temps way above anything that I can
>measure.
>
>Brick

Thank you, I really don't want to have to move 15 pounds of meat and their two
drip trays to tend the fire. It would be so much easier in the offset.

Larry Noah

On 17 Oct 2003 14:07:49 GMT, ospam (Larry Noah)
wrote:

>Will it hurt to run the SnPP at a higher temperature, say 325 to 350? I have a
>butt half, bone-in, ready to cook ham and a bone-in turkey breast. I have
>heard that both of these cook best at 325 degrees. I really don't want to
>build the fire in the cooking section as the manual suggests. BTW, mods have
>been made including sealing the doors.

I usually roast chicken and turkey on there at about 325-350. As
others have said, you just need a bigger fire in the firebox. The mods
won't make a difference.

One note...the minion method (in my experience) will not work well for
the higher temps...stick with stoking a hotter fire.

Oh, the mods...because I do use mine in dual purpose (though not
as often as I thought I would), the sheet metal covering the top half
of the opening between the firebox and cooking chamber is actually
rigged to be removeable...though that's not always necessary either.

Bob

"Larry Noah" > writes:
<snip>


> Thank you, I really don't want to have to move 15 pounds of meat and
their two
> drip trays to tend the fire. It would be so much easier in the
offset.
>
> Larry Noah
>

I never have to tend the fire when I'm grilling. Also, I use no drip
pans. My
cooker has a drain with a little bucket under it. However I can cook
for
extended periods at temps up to about 375° using the offset firebox.
Long
cooks definetely need fire tending.

Brick (and his fuel hungry NBS)

In article >, "Brick" >
writes:

>I never have to tend the fire when I'm grilling. Also, I use no drip
>pans. My
>cooker has a drain with a little bucket under it. However I can cook
>for
>extended periods at temps up to about 375° using the offset firebox.
>Long
>cooks definetely need fire tending.
>
>Brick (and his fuel hungry NBS)
>

I am not sure I want to try a 2 hours plus cook with the fire in the food
chamber.

Mine also has the hole with the bucket, but SWMBO wants the drippings in
separate pans (for gravy?).


Larry Noah

<snip >

Larry Noah said;
>
> I am not sure I want to try a 2 hours plus cook with the fire in the
food
> chamber.
>
I never grill that long. I'm feeding only SWMBO and myself. I usually
brown the product quickly over direct heat and then move it to
indirect
to finish in 350° to 425° heat. I'm always finished before the heat
gets
too low.

> Mine also has the hole with the bucket, but SWMBO wants the
drippings in
> separate pans (for gravy?).
>
I do that once in awhile also. But of course I can't catch drippings
when
grilling direct and it's a PITA to manage drip pans in the NBS same as
tending fire. I have to remove a cooking grate to get at it. I catch
drippings
when cooking offset by leaving one of the cooking grates out entirely.
Obviously you can't do that and cook for an army at the same time.

Again, 375° in the cook chamber while cooking offset takes some of
the finish off the outside of the firebox, but that's why they are
called
rust buckets. I don't think you can avoid it at any rate. Sooner or
later
your firebox is going to get hot enough to damage the powder coating.
If it bothers you, touch it up once in awhile with stove paint.(Never,
never paint the inside of a cooker!!) That warning is for anybody
lurking out there who doesn't already know better.

Brick (happily married to a NBS)