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Recent content by grumblecat
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I cooked it at about 255 or so. That seemed to be where the MES was happy yesterday so I just went with it. I really wanted to do brisket but because of the great Arby's shortage of 2014 I wasn't willing to pay more than $6.00 per pound for something that cost half that at the start of the year...
Decided sometime early on Christmas Eve that I was going to do that pesky tri-tip from the freezer on Christmas. Thawed, added a little standard SPOG rub and put it on the WSM 30 for about 1:20 to an IT of 135. Did a bit of a sear afterword but was afraid to let it go more than a minute each...
I chose electric just for the fact that I won't run out of propane halfway through the one time it matters and I am just getting started so until I knew my passion I didn't want to get to heavily invested.
I have a gen 1 mes and an AMNPS which got used today. I first make sure to burn it outside for 5 to 10 minutes before blowing it out. Second and probably most important I pull the normal chip loader about 1/2 way out. I have had it go out but mostly I think that happens when I don't let it get...
So a busy week kept me from shopping in advance meaning I was at Costco at 10:00am buying ribs and because of that I sort of felt like I was chasing time all day. In the end time wasn't an issue but that didn't keep me from feeling like it was all day.
I decided that since this was a test for...