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[Bentley]

I am going to say we are coming to the end.  I know there are a couple of "tests" that may not have gotten done?  FMT, did you see what you needed?  I never got you to define (or we deleted the post where you did) what you wanted on the 250°?

I apologize for not remembering the Members name who wanted the separate water pan placed on a shelf and then temps taken?  Did you get to see all you wanted?

Does anyone want to see more testing?

I am going to do the Ribs, the Sausage (both defrosting today, cook tomorrow),  Chicken thighs (probably same time as ribs at 275°), the water is in the freezer for the Cold Smoked Cheese (will be Saturday) and then I will do one more bacon cheeseburger on unit.

Do you all still want to see biscuits?  If so, where?  I have no issues doing it, but I will tell you right now, it is going to be just a flour, fat, baking soda/powder and water dough...I am not wasting Southern Biscuit Mix Formula L on that test! 

Jerky
Whole Chicken(gonna count the Turkey)/Thighs
Ribs
Pork Belly
Sausage
Trail Bologna
Wings
Biscuits
Cheese (if possible) Looks like this will be possible!

What is still left to perform?

[Free Mr. Tony]

I've seen plenty on the temp testing. Thanks. I'm good.

[Bar-B-Lew]

I didn't realize you cooked the burger on the unit.  What rack did you place it on and what temp did you cook it at?

[Bentley]

No, I did not cook burger on Vertical.  I had no idea it would get hot enough to do, and I did not want to wait 20 minutes for the burger and just lazy last night. 

Now that I know the bottom grate will do 500°, I just want to show you all how/if it will "grill"?   Will add some aluminum foil to water tray, as not sure we wil get that 500° with water in it.

There really is no grease in this unit.  Jerky and belly did not get hot enough to produce any, what little came off the Trail Bologna went into water pan.  In an effort to keep it fairly clean, I am going to add water to pan for rib, sausage & chicken cook, and try and keep those meats over the water pan.  The new owner will have the pleasure of getting it greasy!

Window is the only thing that is real dirty, and that cleans up nicely with vinegar, baking soda and a chore girl!

Question now is, do I want chicken fat on pork and sausage or other way around?

[Bar-B-Lew]

I would think better to have pork on the chicken than other way around.

[pmillen]

Got to 400° in about 11 minutes, pretty impressive...although, how often are folks going to be running this thing at 500°?

This weekend I'll be smoke-roasting a prime rib at 225° and then cranking the pit to 500° for a four-sided sear.  If I had the Pit Boss you're testing I'd probably use it rather than the PG500.

But you're right, it isn't a common setting for me.

[pmillen]

Question now is, do I want chicken fat on pork and sausage or other way around?

My rule that remains inviolate, "Never let chicken drip on anything else in the pit."

[Bentley]

That is a rule, but it all comes down to temperatures more then anything else.  I still remember a 60 Minutes, must have been 25 or 30 yeas ago. Meat supplier in NY city, was delivering meat from the back of just a regular cargo Van, no refrigeration.  They followed him around, warm day, did all kinds of deliveries, had a whole pig in the back.  Was the last thing delivered, so several hors of not being cooled.  Everyone up in arms, how could this be, think of the bacteria and what it could do if someone eats it.  And I can't exactly remember how the subject came up, but it was mentioned that when roasted, if it got above X temperature for Y time would it be OK...would it still present a problem for bacteria and illness...and the NY health inspector had to hum and haw and say no, that that would reduce greatly, if not completely eliminate that issue!

But he was quick to point out and they all seemed to jump on this, and rightly so, that the greatest fear would be if any of the pig juice had gotten on something and it was not cooked properly!

I really don't want chicken juice on anything but my gravy...I was just seeing if the class was paying attention!  Come to think of it, I don't want pig or sausage juice on my chicken...but that can't be avoided!

[fryfour]

i say we fill every rack up with biscuits .... see what happens ?

[glitchy]

I normally avoid letting chicken drip on anything, but doesn't the expected order of finish play a factor as well? If you put the chicken on at same time and it gets done well before ribs, does it hurt the ribs to catch some chicken juice in the first 1/2 to 2/3rds of their cook?

[Osborn Cox]

Forgive my ignorance, but going back to the convection fan discussion, what would a convection fan add to the equation that the already installed draft fan doesn’t?    Is it just a matter of additional air flow/circulation?    In an oven I can understand the concept, but with an exhaust chimney it seems increasing the air flow is just hurrying the heat to the exit and out of the chamber.

[Kristin Meredith]

i say we fill every rack up with biscuits .... see what happens ?

Well, let's see -- we waste about $10 worth of my baking supplies, so I say "Let's not and say we did".   

[LowSlowJoe]

Forgive my ignorance, but going back to 6 convection fan discussion, what would a convection fan add to the equation that the already installed draft fan doesn’t?    Is it just a matter of additional air flow/circulation?    In an oven I can understand the concept, but with an exhaust chimney it seems increasing the air flow is just hurrying the heat to the exit and out of the chamber.

I've always felt that it would repeatedly circulate the smokey hot air and cause more even temperature as a result. So rather than having the heat simply flow up once and out the chimney,  it'd get blown around the cooking chamber much more.

[LowSlowJoe]

If I win it, I'll promise to cook at least six biscuits on each shelf and report the results.

[Bentley]

My point was, as was the comment regarding 60 minutes...If all meat is cooked to bacterial killing temperatures, is does not what drips on what...at least from a safety standpoint.   Now religious beliefs, personal aversions, tastes...that may be a factor!

I normally avoid letting chicken drip on anything, but doesn't the expected order of finish play a factor as well? If you put the chicken on at same time and it gets done well before ribs, does it hurt the ribs to catch some chicken juice in the first 1/2 to 2/3rds of their cook?