I've been busy learning the ins and outs of running my Bell Fab, spending as many free weekend days and weekday nights as I can building fires and testing methods. The hardest part for me so far has been finding the right size split and technique to maintain a good sized coal bed and the temps I want at the same time. I probably just need more practice. It seems to like running at around 250-275, so that's the temp I've been cooking at for most things. Going down to 225 for fish makes a little tricky, but it has been doable - just needs a lot more attention. Bumping up to 325-350 for some hot and fast chicken is even easier, since this thing seems to really like a fire in its belly. Anyway, here are some pictures of recent endeavors. Enjoy!
Pork butt and belly burnt ends
Got that thin-rainbow smoke
Makin' Bacon
First brisket and a couple of picnic shoulders
Hot 'n Fast spatchcocked chicken. Probing it let out some juices which affected the skin around that area, but otherwise it was crispy and delicious.
Bacon wrapped jalapeños stuffed with cream cheese, cheddar, and pork rub
Smoked brussels sprouts - these were on point.
Got some wood. A mix of white oak, red oak, and hickory, plus a couple crates of cherry on the right hand side of the rack.
Pork butt and belly burnt ends
Got that thin-rainbow smoke
Makin' Bacon
First brisket and a couple of picnic shoulders
Hot 'n Fast spatchcocked chicken. Probing it let out some juices which affected the skin around that area, but otherwise it was crispy and delicious.
Bacon wrapped jalapeños stuffed with cream cheese, cheddar, and pork rub
Smoked brussels sprouts - these were on point.
Got some wood. A mix of white oak, red oak, and hickory, plus a couple crates of cherry on the right hand side of the rack.
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