Bob Correll
R.I.P. 3/31/2022
My thoughts about the CBCM at the end.
The set up on my 26" kettle, Kbb and apple wood for smoke.
Foil shield on the meat side.
St Louis cut spares from Costco rubbed with SYD and Weber's Classic rub.
3 hour mark running 240ish at the dome.
I foiled them at this time with a sprinkle of maple sugar, and added a little apple juice.
Also at the 3 hour mark I added a few coals and knocked down ashes.
(earlier I had moved some of the burning coals to the center cup where there are holes on the bottom.)
The temp ran a steady 275 for the remainder of my cook.
Out of the foil after 1.5 hours and sauced with Bandana's Sweet & Smokey.
No full plate shots, but I got un-lazy and made potato salad instead of grabbing some from the deli.
Total cook time 5 hours.
Not much pull back on the bones, but the bend test showed they were done enough to eat.
Meaty, moist, nicely smoked, and bite off the bone tender.
Jo and I were very happy with the results.
The CBCM was $16.xx at Walmart, last check their website shows it at $12.xx.
Pros:
Fast and easy to set up.
Holds pretty steady temps.
Easy ash cleanup.
With it by a flip up side it's easy to add or rearrange coals as needed. (something I sometimes have to do with a snake/fuse method)
Cons:
Maybe could use a few holes drilled for air flow, but that might make it run hotter and need more vent adjustments.
On a 22" kettle some sort of diffuser would probably be needed, maybe a pizza stone on bricks?
Biggest con is some friends will scoff at your purchase.
Thanks for taking the time to view my post.
The set up on my 26" kettle, Kbb and apple wood for smoke.
Foil shield on the meat side.
St Louis cut spares from Costco rubbed with SYD and Weber's Classic rub.
3 hour mark running 240ish at the dome.
I foiled them at this time with a sprinkle of maple sugar, and added a little apple juice.
Also at the 3 hour mark I added a few coals and knocked down ashes.
(earlier I had moved some of the burning coals to the center cup where there are holes on the bottom.)
The temp ran a steady 275 for the remainder of my cook.
Out of the foil after 1.5 hours and sauced with Bandana's Sweet & Smokey.
No full plate shots, but I got un-lazy and made potato salad instead of grabbing some from the deli.
Total cook time 5 hours.
Not much pull back on the bones, but the bend test showed they were done enough to eat.
Meaty, moist, nicely smoked, and bite off the bone tender.
Jo and I were very happy with the results.
The CBCM was $16.xx at Walmart, last check their website shows it at $12.xx.
Pros:
Fast and easy to set up.
Holds pretty steady temps.
Easy ash cleanup.
With it by a flip up side it's easy to add or rearrange coals as needed. (something I sometimes have to do with a snake/fuse method)
Cons:
Maybe could use a few holes drilled for air flow, but that might make it run hotter and need more vent adjustments.
On a 22" kettle some sort of diffuser would probably be needed, maybe a pizza stone on bricks?
Biggest con is some friends will scoff at your purchase.
Thanks for taking the time to view my post.
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