Chris E
TVWBB Pro
Biggest problem couldn't get the temp up enough.
18" smoker
42 degrees, partial sun slight breeze
(altitude Denver)
Water pan 3/4 full of hot tap water
1 chimney "K" in pan, lit 3/4 chimney
4 chnks of pecan
Loaded up one slab baby backs on bottom rack
6 chicken leg/thigh quarters on top
Cooker ramped up to 190 lid temp and just held there.
Put wind break in place and it came up to 200.
Added another chimney of lit K after about an hour and temp rose to 225 for about 20 min and dropped back to 210
Took chicken out after 2.5 hrs and ribs out after 5 hrs.
Chick texture good but kind of acrid smoke taste so I finished them with some bbq sauce on gas grill.
Ribs looked and tasted pretty good.
I'm guessing with altitude and temp I need to go without the water pan--try clay pan. ?
Maybe try lump if hotter. But I here a lot of guys think K is just fine despite most books to the contrary.
Planning to reset for next weekend and go again.
18" smoker
42 degrees, partial sun slight breeze
(altitude Denver)
Water pan 3/4 full of hot tap water
1 chimney "K" in pan, lit 3/4 chimney
4 chnks of pecan
Loaded up one slab baby backs on bottom rack
6 chicken leg/thigh quarters on top
Cooker ramped up to 190 lid temp and just held there.
Put wind break in place and it came up to 200.
Added another chimney of lit K after about an hour and temp rose to 225 for about 20 min and dropped back to 210
Took chicken out after 2.5 hrs and ribs out after 5 hrs.
Chick texture good but kind of acrid smoke taste so I finished them with some bbq sauce on gas grill.
Ribs looked and tasted pretty good.
I'm guessing with altitude and temp I need to go without the water pan--try clay pan. ?
Maybe try lump if hotter. But I here a lot of guys think K is just fine despite most books to the contrary.
Planning to reset for next weekend and go again.