Had to fit a new Heater Rod to my GMG JB, supplied under warranty before I could start, not a big job.
So smoker started. Set temperature to 105'C.
Had been dry curing part of a Pork Shoulder to do Ham Pulled Pork, rubbed it with Jeff's Rub, Rack of Ribs, rubbed with Jeff's Rub, part of a Pork Shoulder, cut into 1 inch cubes, rubbed with Jeff's Rub, for Pork Burnt Ends, and some Spiral Dogs.
Have done the same size Pork Shoulder before, around the 6 hour mark to cook. So everybody in the pool together, going to do 3-2-1 ribs, so looking good!
As many UK Memebers are aware Saturday was a truly awful day High Winds (50-80mph) and Rain, fortunately we missed the rain!
After about an hour, I had my first inspection, what the **** temperature on the GMG JB lib reading around 145'C mark, now I know that it's at the highest point of the smoker, but never this high. Quickly dig out the iGrill, set on to rack above GMG probe. Yep running around 130'C. Had to set GMG down to 85'C to maintain a temperature of 105'C.
3 Hours in Foiled ribs, and added Apple Juice, basted Burnt ends with BBQ Sauce, and retired to the safety of a good arm chair. Two hours later unfoiled ribs, brushed with BBQ Sauce, turned Burnt Ends and re sauced, back to the trusty chair for a bit more snooker!
Well what a dissapointment, no not the snooker, the Q, Ham Pulled Pork, not pulling, Ribs Charred underneath, one good thing, Burnt Ends where great.
Not sure if it was me or the GMG, I going on the GMG, because how can I get it so wrong 👎👎👎.
Lesson learned pay a bit more attention to the Q.
Have plenty of Pics for the prep, but too embarrassed to take end photos 😡
14 Day Cured Pork Shoulder with Jeff's Rub ready to Smoke.
Ribs rubbed and ready to go.
Pork Rubbed and ready to go for Burnt Ends.
And Spiral Dogs