KC style spare ribs with a coffee rub (different, better than my last one). Stuffed peppers soon to follow. Ribs have been going for about 6 hours so far. Photo was taken about 3 hours ago.
We did our tradition for the 4th.....firepit vinegar chicken cooked over hickory and Applewood splits. That's a custom chicken flipping rack I built from an old bread rack. Great for big feeds....flip all the stuff in one motion.
Thin sliced ribeye for steak and eggs two mornings in a row. 99 took sirloin sizzlers for her tastes.
Hey SKEETER McCLUSKEY - nice butt Hey Grizzly Adam and Scotty Overkill - nice racks OK, I will go hang out with the 6th graders now.
just put on a rack of babbybacks and a rack of ST.Louis cut spares along with some doctored up beans with pulled pork in it
We had a snafu and the downstairs upright freezer wasn't closed properly... which meant we had shrimp, chicken and burgers on the grill and ate well. Oh yeah, and frozen pizza for lunches for a while. Most things thawed but all were still cold so no spoiled meat. Too much to eat in a week, so we risked re-freezing the rest.
Post holes! Nuthin but air. Picked up a deeply discounted 26" smokey hollow electric at menards today. Got a pan of apple wood cranked up to 11 in there to "season it". Planning to brine and smoke trout tomrrow. Got 40lbs from Utah to do up. Then I got 3 slabs of pork belly to transform into bacon.
5 gallon pail of trout brining over night. Should be ready by morning. Hope to get the first batch in by 7am. Get them out of the way and get a chuck roast on for barbacoa. Street tacos for dinner. Once the chuck is on I plan to get my pork bellies rubbed and back into the fridge. Should be a busy saturday.
To OP: Does the smoker run quite a bit hotter nearer the firebox? Many have installed a plate to divert some the heat to the other end to even it out. I am not a stick burner man, but like the Weber Smokey Mountains.
Yes, your diverter will work wonders, your just trying to get the indirect smoke and heat. Stay with a very small batch of charcoal and then add your wood on it.
