In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

What's on the grill or smoker?

Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.

  1. fuelrod

    fuelrod

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    It's on at about 5:50am.
    Drizzly rain and dark, in the poor light, didn't lift the lid all the way and it pounded closed, spilling some of the water out onto the coals :hair:. Slow coming up to temp so I put the turbocharger on it for a while.
    20201021_054820.jpg 20201021_055814.jpg
    Trying to dial in the temperature, I've heard a lot of people say that they like a 275*.
    I'm used to something around 225.
     
  2. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  3. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  4. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  5. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    if you had a chock block like mine that wouldnt of happened:rofl: :lol::rofl: :lol:
     
  6. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    no response...:(:( maybe its snowing!!!!
     
  8. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Meanwhile here at the compound:whistle: 20201021_171015.jpg
     
  9. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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  10. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    someone do a well fare check on fuelrod
     
  11. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    ive tried contacting him via zoom and it aint workin
     
  12. fuelrod

    fuelrod

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    I can't move, to much brisket.
     
  13. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    :rofl: :lol::rofl: :lol::rofl: :lol:
     
  14. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    the world wants pics! not of you not movin...of the brisket
     
  15. fuelrod

    fuelrod

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    I had a hard time getting the cooker over 200 this morning in the misty drizzle. Being pizzed off I took everything apart so I could add some PINE and hickory chunks, and more blower. Pine caught and got everything rolling and it settled down, put the meat back in and it held 275 for the whole morning. Ran out for an hour and got back to 300* somehow.
    This was when I was going to put in the thermometers, I did and pulled and wrapped them in butcher paper immediately.
    My number on both the flat and point were too high. It's fit to eat, but I'll never cook again in any amount of precipitation.
     
  16. fuelrod

    fuelrod

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    I gave the point to my friend that got me the meat. His family has a nice little grocery store and a month ago he told me that he was grinding briskets for burger meat 'cause it was around $2 a pound. I asked him to call me if that price comes back around. I had to make him take $20 for that 15.95 pound certified Angus. He asked for a taste, I gave him the point.
    Anyway the meats all put away and honestly I was just disgusted that this thing overcooked in just 7ish hours with about half of them at 210, about 3 more hours at 275 and at worst 1/2 - 3/4 hour at 300.
     
  17. fuelrod

    fuelrod

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    I was expecting a 10 hour minimum , it's on me for not having the thermostat in from the start. But then it was drizzling.
    I'll stick to bombproof pork butt.:D, it's equally delicious in my book.
     
  18. stuckinthemuck

    stuckinthemuck

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    You rotate the tires on that thing yet? How many miles until it’s first regular service interval?
     
  19. Sean

    Sean

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    Welcome to the addiction! Looks tasty.
     
  20. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    Gotta get the snow tires put on.....