smoke went OK
Had a tense night. Nothing went as planned but all came out good.
I put the ribs in a rack (big mistake) & put them in the chargriller farthest from the firebox. I also put the corned beef briskets & chuck roast on next to the fire box.The briskets hit a plateau @ 150 degrees for hours & the chargriller was wide open with the airflow & had a lot of trouble getting the lid temp up to 200 degrees. when moping the meat the ribs were pulling back from the bone w/in a few hours but nearly raw @ the bottom.
I planned an hour early to have everything done but all of a sudden the temp came up in the chargriller & briskets hit 170 so I foiled. ribs were burning to jerky between the bones so I fioled them too. All on the chargriller was done 2 hours earlier than planned so I pulled the foiled meat & put in roaster to keep warm.
I put the chicken leg quarters on the 7 in 1 (worthless piece of junk) Charcoal wouldn't even get past warm on the lid. Turned on the propane & kept in middle of ideal but very little smoke. Chicken turned out OK but hardly any flavor & instead of 5 or 6 hours was done in 3. Foiled & put in roaster to keep warm & got lots of compliments, but I wasn't happy with it. Then I put 20# of potatoes on no foil just coated with garlic butter. Served the potatoes piping hot off the 7-in-1 done perfectly.
I put the butts on the webber & once I got it cooled down I figured out one side of the coals went out & stayed out. The lid was full of creosote but the meat was excellent. Ya just can't kill a butt.
Because everything was done & off the chargriller I but the Salmon (just caught the day before) & the 4 fattys on & they were both done just in time to eat.
There was hardly a taste left. Just 1 or 2 ribs hiding in the foil & crumbs of fish & fatty. They are already talking about next year. I may need a real smoker for next year rather than the back yard babies I have now.