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Guest
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This is their maiden voyage. Each smoker has a Brisket on the lower rack and a Pork Butt on the top rack. They should get broken in pretty good today. I am using a mixture of Hickory, Apple, and Cherry wood. I don't usually mix the types of wood, but I felt crazy this morning, what can I say? Fall is here, got down to 38 last night. The only thing I do not like about it is the wind is blowing really hard. So, I put the 2 smokers in front of the garage with the garage door open to block most of the wind.
The thermometers I mounted in the lids are working great!! Took alot of pictures and will be taking more as the days progresses. I won't bother using any meat thermometers yet, after about 8-10 hours I will check the temps. I haven't had any trouble with the smokers getting too hot. I just filled the charcoal ring up almost to the top with unlit briquettes and then dumped about 3/4 of a charcoal chimney of lit coals on top of the unlit ones. Added the upgraded 2 gallon water pans with hot water. Put on the meat. Took pictures. Added the wood. Closed 2 bottom vents. Was about 225 at the lid then dropped to 200, so I opened a 2nd vent on the bottom. Still wasn't going up much at all so I opened the 3rd vent. Seems to be holding good now at 250. If it drops, I can open the door and if it goes up I can close a vent. No big deal. This is fun. Will give me good practice for my Klose pit.
It took me about an hour to get it under control. I was having fun playing around watching the temp go up and down. Next time I will shoot for a more smooth beginning.
I used a different dry rub on each piece of meat.
The thermometers I mounted in the lids are working great!! Took alot of pictures and will be taking more as the days progresses. I won't bother using any meat thermometers yet, after about 8-10 hours I will check the temps. I haven't had any trouble with the smokers getting too hot. I just filled the charcoal ring up almost to the top with unlit briquettes and then dumped about 3/4 of a charcoal chimney of lit coals on top of the unlit ones. Added the upgraded 2 gallon water pans with hot water. Put on the meat. Took pictures. Added the wood. Closed 2 bottom vents. Was about 225 at the lid then dropped to 200, so I opened a 2nd vent on the bottom. Still wasn't going up much at all so I opened the 3rd vent. Seems to be holding good now at 250. If it drops, I can open the door and if it goes up I can close a vent. No big deal. This is fun. Will give me good practice for my Klose pit.
It took me about an hour to get it under control. I was having fun playing around watching the temp go up and down. Next time I will shoot for a more smooth beginning.
I used a different dry rub on each piece of meat.