Hi from Omaha

Impdaddy

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So wife brought home an 820 pit boss. Cooked ribeyes last night with reverse sear-pretty good bacon tonight. Good my newbie question is How do you actually get smoke at a higher temp say 350 or not. Thanks.
 

primeone

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Welcome to the forum @Impdaddy - Normally most of the smoking is done under 250. To get extra smoke cooking at that high of a temp, you might want to consider a smoke tube.
 

Ryguy

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I have had my 700 for a year and a half. It always runs internal at least 25-50 degrees higher. I do not have a chimney stack on it. Should I get one or somehow calibrate the heat?
 

wyo1661

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What are you using for your temp reading, the digital on the controller or the lid thermometer? Lid thermo will almost always be higher due to location in the barrel. I focus on the digital and find it consistent. I added a stack to my 700 about 8 months ago and have not noticed any change to the temps. When I added the stack, I covered the holes in the back with fender washers and bolts/nuts. I did it for cosmetic reasons primarily.
 

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