- May 31, 2015
- 641
- 181
Everyone.....Introducing the Smoke Bomb by Gabby's Grills. I first did chicken breasts and the temps outside were 32 degrees. The temp inside stayed a consistent 270. I filled with regular charcoal and some chunks of hickory to 3/4 of the way up and then dumped a bunch of lit coals on top. Chicken was done about 3 hours. The unit was still cruising and maintaining the heat. The next cook was the next day. I decided to add another rack by modding my Weber rotisserie ring. I added some bolts for the rack to go on top and I bought a cheap charbroil grate from walmart and cut out the center grates section so it fit around the Smoke Bomb. I then went 3 racks of ribs and two tri-tips and still had more room in there but I didn't need it. It ran at 220 for 4 hours @ 28 degrees outside. and I added more coals for the last hour. I also ran some water pans on the charcoal grate next to the Smoke Bomb. Worked really well. Food tasted so dang good. This weekend I will be adding a middle grate section to fit even more ribs inside. I bet I can fit 9 racks of ribs.
