- Aug 27, 2008
- 5,170
- 409
I'm having so much fun smoking lately that I decided to kick things up a bit. And, hey, we get to eat what I like doing!!!!!!!!!
I knew by about 10:00 AM today that I would be off work early enough to do a shorter smoke...but, what shall I smoke?
Today was a toss up...1 huge or 2 small fatties...no wait, maybe....YEAH....lets do another pie!!!!!
The chicken used for this is from a whole bird I smoked 2 days ago...so I'm gonna kill a little bit of leftovers tonight
. The sausage was thawed yesterday, and I didn't use it up...glad I didn't...now I get to do another pie!
This is a layered pie instead of having mixed ingredients, so it should be pretty interesting when it goes under the knife.
Ingredients:
Steamed Rice is in the covered pot:
Starting the Bacon Weave:
Rendering the bacon down some with the best grill press I could come up with:
Starting to layer in the fillings:
Ready to slap on a cover:
Cross your fingers....
Another successful pan and poly wrap pull:
The bacon weave, not perfect, but it'll work:
Just into the Smoke Vault on the top reack for the highest heat, with 3 small chunks of Mesquite @ 210*:
Thermo probe on the left side of the rack next to the beast:
Along with a couple of half slabs of spares to reheat, and a slew of oven therms.
These were frozen for a month and the thaw started 2 days ago in the refer.
I'm still watching rack temp VERY CLOSELY, as I haven't yet identified the problem with hot/cool spots yet. I did open the lower left vent all the way, as that side was running about 75-100* hotter, and that evened it out from left to center. Now the right side is a bit on the cool side. At least I got it to head in the right direction.
I added 3 more small chunks and bumped the temp up to 275 after the first 50 minutes.
It should be just about time to stab a probe in and start monitoring I/T now...been in over 1-1/4 hours.
Back with the rest when I have more to post...time to check out the smoke!
Thanks for havin' a peek at my Q!
Eric
I knew by about 10:00 AM today that I would be off work early enough to do a shorter smoke...but, what shall I smoke?
Today was a toss up...1 huge or 2 small fatties...no wait, maybe....YEAH....lets do another pie!!!!!
The chicken used for this is from a whole bird I smoked 2 days ago...so I'm gonna kill a little bit of leftovers tonight
This is a layered pie instead of having mixed ingredients, so it should be pretty interesting when it goes under the knife.
Ingredients:
Steamed Rice is in the covered pot:
Starting the Bacon Weave:
Rendering the bacon down some with the best grill press I could come up with:
Starting to layer in the fillings:
Ready to slap on a cover:
Cross your fingers....
Another successful pan and poly wrap pull:
The bacon weave, not perfect, but it'll work:
Just into the Smoke Vault on the top reack for the highest heat, with 3 small chunks of Mesquite @ 210*:
Thermo probe on the left side of the rack next to the beast:
Along with a couple of half slabs of spares to reheat, and a slew of oven therms.
These were frozen for a month and the thaw started 2 days ago in the refer.
I'm still watching rack temp VERY CLOSELY, as I haven't yet identified the problem with hot/cool spots yet. I did open the lower left vent all the way, as that side was running about 75-100* hotter, and that evened it out from left to center. Now the right side is a bit on the cool side. At least I got it to head in the right direction.
I added 3 more small chunks and bumped the temp up to 275 after the first 50 minutes.
It should be just about time to stab a probe in and start monitoring I/T now...been in over 1-1/4 hours.
Back with the rest when I have more to post...time to check out the smoke!
Thanks for havin' a peek at my Q!
Eric
