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The Perfect Draft BBQ Blower 2.0 is a temperature controller for offset and reverse flow smokers and large charcoal grills. It has a thermostat with a variable speed fan that can automatically control your smokerโs temperature. You set the desired temperature and it controls the amount of air reaching the fuel which controls the temperature, even after you add fuel. It can also be set to a steady rate of airflow, which comes in handy when lighting your fire.
Perfect Draft consists of a blower unit, an adapter that attaches to your cooker, a flexible hose attachment, mounting hardware, a temperature probe that goes into the cooking chamber and connects to the blower with a cable, and a carry/storage bag. It has an on board re-chargeable 12 volt battery with a run time of over 17 hours on a single charge. Version 2.0 features a newly designed circuit board and a new probe with grill clip on an 8 foot braided wire cover. The unit comes with a one-year warranty.ย
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You need to be thoughtful about where you place the temperature probe, especially if you have upper and lower cooking racks.ย The temperature can be different on each rack, so choose a spot that captures the best overall temperature in your cooking chamber. For an accurate reading, be sure the probe does not touch the food.
I have used Perfect Draft many times on my Lang 36 reverse flow offset smoker, and it has performed as advertised each time. The fan cycles on and off, maintaining a steady temperature in the cooker and making long cooks much easier.ย I would like to see a more permanent mounting option, so when you find the temperature sweet spot in your cooker, you could stick the temperature probe right there and be done with it.ย Other than that, I’ve been very happy with the construction and performance of this unit.
Do you absolutely need the Perfect Draft to run your off-set or big charcoal cooker? Of course not! Is it a nice item to have to help with burn efficiency and allow you a little more freedom to roam in between adding fuel and checking on the cooker? Definitely yes! Personally, I think it is worth the buy.
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Published On: 11/29/2018
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called โdry brining,โ the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty โbarkโ on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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