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I picked up 8 bags yesterday, wanted 18. Went to two different Lowes. A LOT of the bags were torn and taped. I suspect this $4 sale is an old stock sale to make room for this coming season's shipment. I've got to go to my grocer this morning, which is right next to a Lowes. If the same torn up bags are there, I'll ask if they'll cut the $4 price in half for me to take the ripped bags off their hands.
BTW, I'm 16 hours into a 9.56 lb pork butt smoke using RO Ridge. It should finish up in the next 30 minutes to an hour. I loaded my WSM charcoal basket about 2-3 inches over the top of the basket, dimple in the middle, then added 8 hot ROR briquettes. Hickory and cherry chunks. There was about an inch of used charcoal in the bottom of the basket before I loaded the new on top.
Set the vents to a chamber temp of 250F overnight, top vent full open, two bottom vents cracked only 1/16". Rock solid 248-252F until 8.5 hours, then chamber temp slowly dropped over a couple hours to my Guru catch temp of 230F. At 12 hours the IT of the meat was 178F. Chamber temp stayed at 230F until 14.5 hours total. Then I knocked the ash off the charcoal and fully opened the bottom vents. Charcoal basket was still at least 1/2 full with hot briquettes. I did not add any more briquettes.
Chamber temp climbed over about an hour to 309F, dropped when I checked the IT of the meat, then climbed back to 300F. Now dropping very slowly, but I'll easily be able to finish this smoke without adding an more briquettes like I did above on earlier posts. The trick was overloading the charcoal basket.
I've figured out that the deep RO Ridges allow more airflow through the charcoal load. The ridges in ROR are MUCH more pronounced than the shallow ridges on KBB. So in a sense, ROR kind of works like lump, but is more controllable.
Still learning and having fun! Pic of the butt to follow if I remember.
Here we go, Q-view time. Hmmm, I need to adjust the time stamp on my camera. That should read 10:36 AM.
BTW, I'm 16 hours into a 9.56 lb pork butt smoke using RO Ridge. It should finish up in the next 30 minutes to an hour. I loaded my WSM charcoal basket about 2-3 inches over the top of the basket, dimple in the middle, then added 8 hot ROR briquettes. Hickory and cherry chunks. There was about an inch of used charcoal in the bottom of the basket before I loaded the new on top.
Set the vents to a chamber temp of 250F overnight, top vent full open, two bottom vents cracked only 1/16". Rock solid 248-252F until 8.5 hours, then chamber temp slowly dropped over a couple hours to my Guru catch temp of 230F. At 12 hours the IT of the meat was 178F. Chamber temp stayed at 230F until 14.5 hours total. Then I knocked the ash off the charcoal and fully opened the bottom vents. Charcoal basket was still at least 1/2 full with hot briquettes. I did not add any more briquettes.
Chamber temp climbed over about an hour to 309F, dropped when I checked the IT of the meat, then climbed back to 300F. Now dropping very slowly, but I'll easily be able to finish this smoke without adding an more briquettes like I did above on earlier posts. The trick was overloading the charcoal basket.
I've figured out that the deep RO Ridges allow more airflow through the charcoal load. The ridges in ROR are MUCH more pronounced than the shallow ridges on KBB. So in a sense, ROR kind of works like lump, but is more controllable.
Still learning and having fun! Pic of the butt to follow if I remember.
Here we go, Q-view time. Hmmm, I need to adjust the time stamp on my camera. That should read 10:36 AM.
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