It was bound to happen sooner or later . . . although that was not my intent when I lit the smoker yesterday. I just wanted to get rid of my last bag of Cowboy (since my order of WGC Weekend Warrior had arrived the day before), season and experiment with the tuning plates a bit, really load up the charcoal basket to see how high I could get the temp, and experiment with preburning chunks and TBS production.
After an hour or so of experimentation, I had gotten the temp slightly over 300, temps were fairly even from side to side after playing with plate placement, TBS was gently wafting from the stack and I had finished my beer. I was thinking that to get a true representation of the temp gradient, there should be something to abosrb heat as the meat would do during a normal smoke. I thought I could put a large water pan on the middle grate or . . . toss on a frozen burrito -- an El Monterey Shredded Steak and Chesse burrito to be exact. The burrito wouldn't be much of a heat sink but at least I would have a snack at the end.
The smoker had settled in at about 275, the frozen burrito directions said 30 to 45 miniutes at 300 so I tossed it on for an hour with some hickory smoke. When I pulled it off, I was not expecting much, but man, it was pretty good. The smoke flavor was confined to the outer tortilla and it smelled and tasted delicious!! I split it with my 9 year old son who loved it!
I'm not saying I would always do them this way, but if I have the time and inclination, they turn out pretty darn good.
Dave
After an hour or so of experimentation, I had gotten the temp slightly over 300, temps were fairly even from side to side after playing with plate placement, TBS was gently wafting from the stack and I had finished my beer. I was thinking that to get a true representation of the temp gradient, there should be something to abosrb heat as the meat would do during a normal smoke. I thought I could put a large water pan on the middle grate or . . . toss on a frozen burrito -- an El Monterey Shredded Steak and Chesse burrito to be exact. The burrito wouldn't be much of a heat sink but at least I would have a snack at the end.
The smoker had settled in at about 275, the frozen burrito directions said 30 to 45 miniutes at 300 so I tossed it on for an hour with some hickory smoke. When I pulled it off, I was not expecting much, but man, it was pretty good. The smoke flavor was confined to the outer tortilla and it smelled and tasted delicious!! I split it with my 9 year old son who loved it!
I'm not saying I would always do them this way, but if I have the time and inclination, they turn out pretty darn good.
Dave
