justin.williams
TVWBB Super Fan
Now for the real test, a low and slow cook. After a successful hot and fast chicken yesterday, today we're doing some pork butts and ribs. Prepped them up last night after we go done eating the chicken (sorry no pics of that). Rubbed them down with my homemade rub and let them sit in the fridge over night. This morning I got up and cleaned out the cooker from yesterday's cook and loaded her up for the minion method.
Used a whole 18 pound bag of Original Charcoal Company all natural rancher briquets. I really like the stuff and it what's available at my local supermarket, and at $7 for a 18 pound bag the price is right too (I am not affiliated with them in any way shape or form). Anyway, full bag mixed with apple and hickory chunks. Dropped 30 lit briquets on top, assembled the cooker, wrapped water pan with about 2 gallons of hot water.
Butts on! It took about 20 mins. to get up to 200* shut the vents down 50%, about 20 mins. later approaching 250*, closed the one vent facing the breeze all the way and the other 2 let about 10% open and...
We've been sailing at 250 for the last few hours. did i mention I love this thing! Ribs will be going on soon...
Used a whole 18 pound bag of Original Charcoal Company all natural rancher briquets. I really like the stuff and it what's available at my local supermarket, and at $7 for a 18 pound bag the price is right too (I am not affiliated with them in any way shape or form). Anyway, full bag mixed with apple and hickory chunks. Dropped 30 lit briquets on top, assembled the cooker, wrapped water pan with about 2 gallons of hot water.
Butts on! It took about 20 mins. to get up to 200* shut the vents down 50%, about 20 mins. later approaching 250*, closed the one vent facing the breeze all the way and the other 2 let about 10% open and...
We've been sailing at 250 for the last few hours. did i mention I love this thing! Ribs will be going on soon...