- Sep 15, 2012
- 17,987
- 14,866
This isn't going to be the most glamorous of threads, and there isn't allot of details. However it was a fun day and the freezer is now restocked.
Since it was a beautiful day, calm and temps in the 70s. I wanted to put the 26" kettle thru it paces and to see just how well it preformed with the SnS.
First up a 5 pound meatloaf, about a 5 pound pork shoulder, 12 moinks, and 20 pork shots. Two chunks of hickory are buried in the SnS. Links on preparing moinks and porks shots will be provided at the end of the thread. For anyone interested.
Here's the initial offerings:
Pork shots constructed and waiting their turn:
Moinks are done and the shots have taken over their grill space:
Shot of the finished moinks. I didn't glaze these since they're going directly into a deep freeze. To be eaten at a future date. They were rolled in a rub of Tony's prior to smoking.
Pork shots are cooked:
It's time for the meatloaf to come off the grill: Like the moinks I didn't glaze the meatloaf as it was sliced up for freezing purposes.
Finally it's shoulder time:
and the shredded shot:
All in all I'd have to say the 26" Kettle/SnS combo handled to load better then expected. At around the 6-7 hour mark I had to reload the SnS with charcoal, but that was about it. It maintained a 250* temp throughout the journey.
Here are my links on how to make Pork Shots and Moinks:
Pork Shots: https://www.smokingmeatforums.com/threads/pork-shots.276391/
Moinks: https://www.smokingmeatforums.com/threads/moinks.276989/
Thanks for taking a look. I now have a freezer full of future lunches.
Chris
Since it was a beautiful day, calm and temps in the 70s. I wanted to put the 26" kettle thru it paces and to see just how well it preformed with the SnS.
First up a 5 pound meatloaf, about a 5 pound pork shoulder, 12 moinks, and 20 pork shots. Two chunks of hickory are buried in the SnS. Links on preparing moinks and porks shots will be provided at the end of the thread. For anyone interested.
Here's the initial offerings:
Pork shots constructed and waiting their turn:
Moinks are done and the shots have taken over their grill space:
Shot of the finished moinks. I didn't glaze these since they're going directly into a deep freeze. To be eaten at a future date. They were rolled in a rub of Tony's prior to smoking.
Pork shots are cooked:
It's time for the meatloaf to come off the grill: Like the moinks I didn't glaze the meatloaf as it was sliced up for freezing purposes.
Finally it's shoulder time:
and the shredded shot:
All in all I'd have to say the 26" Kettle/SnS combo handled to load better then expected. At around the 6-7 hour mark I had to reload the SnS with charcoal, but that was about it. It maintained a 250* temp throughout the journey.
Here are my links on how to make Pork Shots and Moinks:
Pork Shots: https://www.smokingmeatforums.com/threads/pork-shots.276391/
Moinks: https://www.smokingmeatforums.com/threads/moinks.276989/
Thanks for taking a look. I now have a freezer full of future lunches.
Chris