4 more!
- Thread starter Jonok
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
C
Coming along.
Still chugging along with nice thin smoke on the cherry I put in last night.
Coming along.
Still chugging along with nice thin smoke on the cherry I put in last night.
Looks very tasty, nice job. I'm impressed. You were able to let it run all night unattended. And it was still making smoke in the morning? You have my address, can't wait for it to arrive?
Yup, put things on around 4 pm and pulled them off about 11 yesterday. Still making a little smoke when I pulled it.
This is what was left in the smoke generator:
My 12 y/o son ate about a pound of it yesterday night after baseball, and said “gee dad, that was really super good, can we make some TOGETHER next time?”
(I felt like a schmuck)
(I sent the stuff to you ups ground 2 days ago, call or pm me when you get it and I’ll walk you through putting it in)
This is what was left in the smoke generator:
My 12 y/o son ate about a pound of it yesterday night after baseball, and said “gee dad, that was really super good, can we make some TOGETHER next time?”
(I felt like a schmuck)
(I sent the stuff to you ups ground 2 days ago, call or pm me when you get it and I’ll walk you through putting it in)
Well, it's not like a stickburner, but it seems like there's always some.
This batch of rub seems like it had a little more sugar than I usually use, because I got a really crusty bark which was darker than it usually is (like a brisket for which I intentionally put in more sugar to achieve the same effect).
Dunno.
235 for the whole cook, and it got cold overnight so maybe the element was working harder, but there were still liquid drippings in the pan when I pulled the meat off.
This batch of rub seems like it had a little more sugar than I usually use, because I got a really crusty bark which was darker than it usually is (like a brisket for which I intentionally put in more sugar to achieve the same effect).
Dunno.
235 for the whole cook, and it got cold overnight so maybe the element was working harder, but there were still liquid drippings in the pan when I pulled the meat off.
Looks Awesome from the Den, Jonok!!
Nice Job!!
Like.
I thought this was Part #2 of a 2 Parter though, and somehow I missed Part #1 where all the Text was.
Bear
Nice Job!!
Like.
I thought this was Part #2 of a 2 Parter though, and somehow I missed Part #1 where all the Text was.
Bear
Thanks for the like Bear!
This last week has involved a lot of meat, (3 smokes and a case of butts) but it's been fun screwing around with my mods and tweaking things. Fortunately most everything seems to be working well, and I've still got plenty of cherry to keep experimenting (and an increasing supply of really nice lump charcoal for cooks on my Weber kettles).
This last week has involved a lot of meat, (3 smokes and a case of butts) but it's been fun screwing around with my mods and tweaking things. Fortunately most everything seems to be working well, and I've still got plenty of cherry to keep experimenting (and an increasing supply of really nice lump charcoal for cooks on my Weber kettles).
Thanks for the likes PB, I hope you have as much fun with the mod as I have! Glad I had enough stuff around to make it happen.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
