- Apr 9, 2007
- 44
- 10
Finally did a chuck roast in my BDS. Along with two slabs of babybacks and some chicken wings on the bottom rack.
Lost power at 10:30 in the morning. Not sure why that happened because the weather was nice. Transformer or something may have blown a street down from my house. The whole neighborhood was without power until 12:45 in the afternoon.
Still no problem for me getting the meats prepped and in the BDS at 11:30.
I know... late start. Had to run a few errands yesterday morning.
Started with 9lbs of Rancher briquettes which is more then I needed. Used BDS sized wood chunks, one of peach and one of black cherry.
Been in the BDS about 2 hours --
Wings are done. Pulled off the BDS after 2 hours --
3 1/2lb Chuck roast took about 6-7 hours.
Put it in the pan with beef broth and the veggies when it reached 180, covered with foil and put back in the BDS until 200*.
Oh, and the ribs came out great. Just like this earlier rib smoke.
The BDS was still going strong with a temp of 300* eleven hours later (10:30PM) with all three intake plugs out.
Lost power at 10:30 in the morning. Not sure why that happened because the weather was nice. Transformer or something may have blown a street down from my house. The whole neighborhood was without power until 12:45 in the afternoon.
Still no problem for me getting the meats prepped and in the BDS at 11:30.
I know... late start. Had to run a few errands yesterday morning.
Started with 9lbs of Rancher briquettes which is more then I needed. Used BDS sized wood chunks, one of peach and one of black cherry.
Been in the BDS about 2 hours --
Wings are done. Pulled off the BDS after 2 hours --
3 1/2lb Chuck roast took about 6-7 hours.
Put it in the pan with beef broth and the veggies when it reached 180, covered with foil and put back in the BDS until 200*.
Oh, and the ribs came out great. Just like this earlier rib smoke.
The BDS was still going strong with a temp of 300* eleven hours later (10:30PM) with all three intake plugs out.
