All mods are in, (check)
Grass in back yard is cut down to not be a firehazard. (check)
Got the grill back there in place. (check).
Smoke ON!
I seasoned the rig for an hour or 2, then threw on a nice cheese stuffed fatty to get it going. Good stuff!
Day 2: Happy father's day to me! I wiped down the grates and got the rig re-primed for a nice rack of ribs. Heat was steady, the blue smoke was pretty consistent.
(By the way, the wireless thermo at Wally's works great and saves a hike to the backyard every 15 mins). The 3-2-1 process was reduced to something like 2.5-1-0 due to time constraints lol, but it turned out serviceable eats. Not fall off the bone tender, but it had a nice smoke ring and the gristle was softened. How far I have come since the singe & burn days on the gas beast! (Note to self: Is it too early to say I'm getting to be a saucemaster?)
Next time is for real. Q-Vue promised :)
Grass in back yard is cut down to not be a firehazard. (check)
Got the grill back there in place. (check).
Smoke ON!
I seasoned the rig for an hour or 2, then threw on a nice cheese stuffed fatty to get it going. Good stuff!
Day 2: Happy father's day to me! I wiped down the grates and got the rig re-primed for a nice rack of ribs. Heat was steady, the blue smoke was pretty consistent.
(By the way, the wireless thermo at Wally's works great and saves a hike to the backyard every 15 mins). The 3-2-1 process was reduced to something like 2.5-1-0 due to time constraints lol, but it turned out serviceable eats. Not fall off the bone tender, but it had a nice smoke ring and the gristle was softened. How far I have come since the singe & burn days on the gas beast! (Note to self: Is it too early to say I'm getting to be a saucemaster?)
Next time is for real. Q-Vue promised :)
