Weed Whacker + Rock + Sliding Glass Door = @!#@$#!@
I needed a crevice tool for the shop-vac.
The guy comes on Monday to fix the window.
Today, the wife and I needed a smoke . . .
WSM 22.5 Usage: 3rd Smoke.
Meat: 2lb Tri-Tip from Costco.
Seasoning: Olive, Salt and Pepper.
Fuel: Kroger Brand Lump. 5lbs in the ring and 1/2 Chimney lit on top. It's what was available.
Smoke Wood: 2 cups mesquite chips in heave duty foil with holes. It's what was available.
Water Pan: Foiled and Empty.
Therms: Mfg. lid at 240 and Mav ET-73 at 239 grate level next to meat (center of grate) and 1 in the meat.
Weather: 85 with light wind. It's what was available :-)
Finishing Temp: 140
Cooking Time: 1 hour and 25 minutes. Rested for 20 minutes before slicing.
Overall: Tender and juicy. The mesquite flavor was incredible. The wife suggested more seasoning next time. I'll try my BB Rib seasoning and see if she likes.
I put the tri-tip on when the temp was holding steady at 239 - 240 and realized the top vent was CLOSED!! Opened it up and the temp shot up to about 290. I finally got it settled in at 250. The tri-tip hit 140 in about 1 hour and 20 minutes. Pulled it off, wrapped it in foil for about 20 minutes while the corn was cooking. Any way, here's the Q-View:
Two came in the package.
Seasoned one with olive oil, salt and pepper.
Packed one for the freezer
On the WSM at 3pm.
Ready for foil at 4:25pm.
Out of the foil 20 minutes later. Dumped the juices in the sink - IDIOT!!!!
Done just to our liking.
Ready to eat!
Cooper taking a nap after dinner.
I hope you enjoyed my my weekend adventure.