Thanks for the compliments, gentlemen.
Frank, I don't think you will be able to keep temps as low as 215°-235° unless you use shorter, thinner splits than the ones you have. Personally I have no qualms about cooking beef at 275° and higher.
Good Luck on today's cook.
I've avoided posting this because my trial was pathetic!
Don't have any pics because I was too busy trying to control bad smoke and keeping flame going. I failed pretty bad. lol
Rule #1, Listen to cliff and follow his directions. When he says your splits are too big. They are too big! Trust me. I used 14" splits from "a gas station", no less. Bad move.
Even though they were a mix of hardwood, the weren't seasoned well. SMOKE, SMOKE, SMOKE! Had 3 splits , preheated to smoldering before adding and still thick dark smoke from them.
Opened cook chamber when heavy smoke, trying to keep it off food, and removed offending splits from sfb. Did this several times. Over smoked bottom round for French dip sammy's. Smoker chamber covered in soot, and I can taste it on the meat. Wife can't. But we can't trust her taste. She doesn't like Kimchi or dill pickled veggies. LOL
This bottom round roast is not as nasty as a recent jerky failure I had, when meat was too wet before smoking. So I've left it covered in fridge for 3-4 days to mellow out. Debating on whether or not to wash it before slicing and using. I hate to lose the pepper and seasonings with washing, but I may have to.
Over all it taste good, but is a little too strong. Opening the chamber door when bad smoke filled, probably helped me save the cook from total failure. to almost good.
Things I think I did wrong.
1. Too big of splits.
2. Wood from unknown source.
3. Too much wood in box.
4. Mostly, just bad wood and not well seasoned. (I think I could've done okay with 14" X 3" if dried properly beforehand.)
5. Thinking my pristine sfb that I only used lump and chunks in, would stay the same. LOL (Had to repaint it. It blistered paint off bad, as I had a couple of very high spikes in it.)
There are more probably, but for now, that's enough.
OH YEAH! I also WAY overcook it before probing with therm. Small roast was 147* and larger roast was 157*. YIKES! I like it around 130* and then rest. [Correction 08/02/2014] Small roast was 157* IT and larger one @ 147*
I was so busy with fire tending, I didn't put my probes in soon enough. Ill remember to to do that sooner when cooking at higher temps. 285* to 385*. Yeah, It spiked a couple of times.
I can hear you laughing Cliff, and saying.... "Yup, been there, done that." "You'll learn eventually what a small hot fire means." LOL
Edited by fpmich - 8/2/14 at 12:44am