SmokinAl
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Well thanks to
ammaturesmoker
I finally bought a Gabby's grill Santa Maria attachment for my Weber kettle. About all I can say is "Why did I wait so long". This thing is really cool!
It's very well built & is a lot of fun to use. I had to season it first, so I thought as long as there is a fire in there, how about some Texas hot links for lunch. I already had the Smoke Vault going with an eye of round pastrami in it, the weather was perfect for sitting by an open fire & it was about lunch time! So popped open a cold one & built a fire with some charcoal to start it, then a bunch of small hickory splits!
I love the way the meat juices drip on the fire & come back up as flavor!
The old SV is puffing away in the background!
It really did a nice job on the sausages, I like mine with plenty of onions & mustard!
The fire is burned down & it will be an easy cleanup. I'm already thinking about what to put on it next!
As a side note the pastrami was in the smoker to an IT of 130, then into the SV for 20 hours at 132.
OK, I'm off to the store to see what I can find. I know Tri-tip would be perfect, but it's very hard to find around here. So I'm thinking maybe a spatchcocked chicken for a little more practice. Cheap & hard to screw up!
Thanks for looking guys!
Al
It's very well built & is a lot of fun to use. I had to season it first, so I thought as long as there is a fire in there, how about some Texas hot links for lunch. I already had the Smoke Vault going with an eye of round pastrami in it, the weather was perfect for sitting by an open fire & it was about lunch time! So popped open a cold one & built a fire with some charcoal to start it, then a bunch of small hickory splits!
I love the way the meat juices drip on the fire & come back up as flavor!
The old SV is puffing away in the background!
It really did a nice job on the sausages, I like mine with plenty of onions & mustard!
The fire is burned down & it will be an easy cleanup. I'm already thinking about what to put on it next!
As a side note the pastrami was in the smoker to an IT of 130, then into the SV for 20 hours at 132.
OK, I'm off to the store to see what I can find. I know Tri-tip would be perfect, but it's very hard to find around here. So I'm thinking maybe a spatchcocked chicken for a little more practice. Cheap & hard to screw up!
Thanks for looking guys!
Al
