Anne M.
TVWBB Pro
It was time for a second cook on the WSM. This time I decided to go with some ground beef that I had in the fridge.
Mixed it with onion, sweet soy, garlic, cilantro, home made sambal badjak (extra hot), an egg and some breadcrumbs and formed it into something resembling an oversized sausage
[/URL][/IMG]
I used 1/2 a chimney of lump charcoal and managed to catch the temperature on the up. I managed to keep the temperature around 106-120 oC ( 225-250 oF) while the outside temperature was about 30 oC (85 oF) with some gusts of wind.
I did use the waterbowl as I figure it is easier to control the temperature with it in my climate. I still had to close the windward bottom vent and the other 2 bottom vents were at 3/4 closed.
Gonna be fun when we are hitting the 45 oC (110+ oF) in summer!!!!
I had the one temperature probe under the top rack and the meat probe through the top vent. The one through the top vent meant that I couldn't put the thermometer on the ground, but the door handle came to the rescue
[/URL][/IMG]
I took the meatloaf off at 71 oC (160 oF) internal temperature and let it rest a bit.
[/URL][/IMG]
[/URL][/IMG]
Meanwhile I took the middle section of the wsm and opened all vents to get a nice fire going.
[/URL][/IMG]
Grilled 2 slices and ate them on a roll with mustard and home made pickles.
[/URL][/IMG]
[/URL][/IMG]
[/URL][/IMG]
All in all a much more successfull cook than the previous one and I think I am getting the hang of maintaining the temperature.
It's going to be a different issue for long cooks though, as it looks like the waterbowl needs to be replenished after about 3 hours or so....
Mixed it with onion, sweet soy, garlic, cilantro, home made sambal badjak (extra hot), an egg and some breadcrumbs and formed it into something resembling an oversized sausage
I used 1/2 a chimney of lump charcoal and managed to catch the temperature on the up. I managed to keep the temperature around 106-120 oC ( 225-250 oF) while the outside temperature was about 30 oC (85 oF) with some gusts of wind.
I did use the waterbowl as I figure it is easier to control the temperature with it in my climate. I still had to close the windward bottom vent and the other 2 bottom vents were at 3/4 closed.
Gonna be fun when we are hitting the 45 oC (110+ oF) in summer!!!!
I had the one temperature probe under the top rack and the meat probe through the top vent. The one through the top vent meant that I couldn't put the thermometer on the ground, but the door handle came to the rescue
I took the meatloaf off at 71 oC (160 oF) internal temperature and let it rest a bit.
Meanwhile I took the middle section of the wsm and opened all vents to get a nice fire going.
Grilled 2 slices and ate them on a roll with mustard and home made pickles.
All in all a much more successfull cook than the previous one and I think I am getting the hang of maintaining the temperature.
It's going to be a different issue for long cooks though, as it looks like the waterbowl needs to be replenished after about 3 hours or so....