OK, I have to share this one. After a long absence while moving back to the USA, my smoker was unleashed on the woods of Massachusetts. I found a great CAB packer, about 12lbs, some lump charcoal, wood, and a free weekend so off I went. It was really great to see the old Kiwi vertical smoker pumping out a steady blue smoke. The Maverick thermometer worked well keeping an eye on both the meat and cooking chamber and I now know all about plateaus. I had 2, one at about 150 degrees and another at about 180. Eighteen hours later it was a done deal. An all nighter with a brisket- Wow but soooo worth it! Perfect ring...perfect bark...just the right amount of smoke. I'll never loose any weight this way.
Sorry, but I sliced it all before I thought to take a picture. I also want to thank everyone on this forum for all the discussion and suggestions over the past year. Although I mainly lurked, I did keep reading. This is the best site on the internet! And on a selfish note: hey, do you think there could be any nominations to the OTBS coming this way?????? Anyway keep on smokin- I will!!!
OZ
Sorry, but I sliced it all before I thought to take a picture. I also want to thank everyone on this forum for all the discussion and suggestions over the past year. Although I mainly lurked, I did keep reading. This is the best site on the internet! And on a selfish note: hey, do you think there could be any nominations to the OTBS coming this way?????? Anyway keep on smokin- I will!!!
OZ