ok... so I pasted it up the night before...
loaded with briquettes and apple chunks... lit about a dozen (half lit) and dumped em in the center at noon...
Let everything come up to temp... top one is the meat probe hanging just inside the exhaust vent... bottom one is the chamber probe all the way down in the bottom on the grate that is sitting on the iron skillet...
put the ham on at 1300 hrs (1 pm) down on the bottom grate.. (think next time I'll raise the grate up one)
and then at 1600 hrs (4 pm).. all hell broke loose
so I pulled the Mini up real close to the house under the eve... the wind got real bad and sucked the heat right out of the Mini... I went in the house and fired up the oven... as it was pre-heating the wind died down a lil bit and I was able to recover my heat in the Mini... So I just finished it up there... I pulled it at 1830 hrs (630 pm)... IT was 155`, that was close enough for me since it was already pre cooked...
This is what was left of the briquettes after 6 1/2 hrs
and so this is what it looked like when I pulled it... gonna post 2 pics.. first is with the light on.. second is light off and flash on cam...
so this is how I roll.. LOL... "MONEY SHOT"
think I'm gonna cut back on the pepper a little bit next time...
enjoy... I know i did
loaded with briquettes and apple chunks... lit about a dozen (half lit) and dumped em in the center at noon...
Let everything come up to temp... top one is the meat probe hanging just inside the exhaust vent... bottom one is the chamber probe all the way down in the bottom on the grate that is sitting on the iron skillet...
put the ham on at 1300 hrs (1 pm) down on the bottom grate.. (think next time I'll raise the grate up one)
and then at 1600 hrs (4 pm).. all hell broke loose
so I pulled the Mini up real close to the house under the eve... the wind got real bad and sucked the heat right out of the Mini... I went in the house and fired up the oven... as it was pre-heating the wind died down a lil bit and I was able to recover my heat in the Mini... So I just finished it up there... I pulled it at 1830 hrs (630 pm)... IT was 155`, that was close enough for me since it was already pre cooked...
This is what was left of the briquettes after 6 1/2 hrs
and so this is what it looked like when I pulled it... gonna post 2 pics.. first is with the light on.. second is light off and flash on cam...
so this is how I roll.. LOL... "MONEY SHOT"
think I'm gonna cut back on the pepper a little bit next time...
enjoy... I know i did
