Rings Я Us
Smoking Guru
Pork seasoned and mushrooms on the ECB with hickory chunks at an elevated level over a seasoned with garlic and Worcestershire sauce water pan under the rack of food. [emoji]129300[/emoji] huh? Lol
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Another late dinner
- Thread starter Rings Я Us
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Rings Я Us
Smoking Guru
Rings Я Us
Smoking Guru
Put some garlic and shire sauce in a couple inches of water to sit the rack with the food over. Actually used another rack that fit better
Rings Я Us
Smoking Guru
The kettle grill is on the second rack level hanging . I added 4 chunks.. 2 just before I put the meat on.
Rings Я Us
Smoking Guru
The flames went out and I set the probe up. It started at 475 and 30 minutes later it's at 260.
Rings Я Us
Smoking Guru
Dang instant read thermometer says my chops are 147 after 1 hour over that pan of water . [emoji]129300[/emoji] air temp in the dome is now 230 just an inch above the food. So.. not bad.. took an hour of moist air and smoke average 240 above the pan. I will pull them at 150 in a second or 2
Last edited:
Rings Я Us
Smoking Guru
Rings Я Us
Smoking Guru
Mushrooms smoked above water on the rack.. They benefited from the moisture as did the pork.. pulling the chops at 150 was good. I had flipped them just a few minutes before taking it all off..
Wouldn't change a thing.. all was good and smoke was just right.. [emoji]128077[/emoji]
Wouldn't change a thing.. all was good and smoke was just right.. [emoji]128077[/emoji]
Your chops look delicious!
Nicely done!
Al
Nicely done!
Al
Rings Я Us
Smoking Guru
The food really got good smoke and stayed juicy for that time. Just no crust that way.
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