I need some advice on how to use my Backyard Classic Chef. It is a 20" x 40" horizontal with a single door. It also has a 1/2" x 20" x 20" square firebox. It has 5 tuning plates that start at the firebox end with the last one just inside the vertical part of the pit. The firebox has gas assist.
I seasoned the pit yesterday but had some issues with fire management. I must be missing something. I added wood every 35 - 45 minutes. With a 1/2" firebox I did not think I would be adding wood that often. Both air intakes are fully opened. I am using wood that I bought with my new pit. The split logs are about 9 1/2" inches long and vary in width. When new wood is added I keep the door open until the new wood starts to burn then I close the door. Any ideas on how to improve this?
Setting the tuning plates has also been a challenge. I have tried different setting and none give me the results I want. There are two gauges on the horizontal and one on the upright. The first attempt at adjusting tuning plates starting at FB end: closed, 1/8, 1/4, 1/2, and 1. The result was temperatures of 250 at FB end, 240 on opposite end and 190 in upright. Second Attempt: First three plates closed, 1/8 and 1/4. Temperatures were: 250 at FB end, 230 on opposite end and 200 in upright. Any ideas on making all three temperatures equal?
