Gregory R
TVWBB All-Star
Well, this forum has turned me into a grill addict. So, after enlarging my grill area to accommodate a WSM a month ago, now I had to rearrange it to fit my new green 22.5" OTG.
Got it all done around 3:30 Sunday and just had to test it out. Picked up a mini pork sirloin roast, gave it a quick brine and just seasoned with some Adobo, salt & pepper.
Ran 2 baskets of Kingsford Blue with a chunk of Hawaiian Kiawe wood in each basket.
Took a little bit to learn how to control the temp, but finally got it dialed in around 350. Checked it after 45 minutes and internal temp was just approaching 140, so let it go for another 15 mins and had the temp up to around 150.
On the cutting board to rest for a bit.
Now it's time to see how it all worked out.
Was very pleased with how it all turned out. Some rice, peas and smoky pork. Life is good!!
Thanks for stopping by . . .
Got it all done around 3:30 Sunday and just had to test it out. Picked up a mini pork sirloin roast, gave it a quick brine and just seasoned with some Adobo, salt & pepper.
Ran 2 baskets of Kingsford Blue with a chunk of Hawaiian Kiawe wood in each basket.
Took a little bit to learn how to control the temp, but finally got it dialed in around 350. Checked it after 45 minutes and internal temp was just approaching 140, so let it go for another 15 mins and had the temp up to around 150.
On the cutting board to rest for a bit.
Now it's time to see how it all worked out.
Was very pleased with how it all turned out. Some rice, peas and smoky pork. Life is good!!
Thanks for stopping by . . .
