I borrowed this lid idea from fellow brethren SmokerKing
it just took me a while to take it and get it welded. I'm going to paint it but wanted to make sure the flow was right beforehand. This is my trial run with the new lid to get it seasoned I smoked a Fattie and some ABT's! The ABT's turned out wonderful but i messed up on the Fattie. I needed to leave a thicker wall around my stuffing, I was using the roll up method. So it exploded causing it to overcook, oh well its still good for making omelets or breakfast burritos. The overcooking will not be an issue ever again as UPS delivered my new ET-732 Maverick Wireless BBQ Thermometer Set last night after the cook, figures.
Here is the ingredients in prep mode. I first start by cooking the bacon (not shown) halfway and I use the rendered fat to wilt the veggies, there is Onion, Garlic and yes that orange you see is a Habanero Pepper. I Then take the sausage and spice the chit out of it with Cayenne, Chilli, & black pepper. Cooking it about 2/3s of the way. Setting the bacon aside, I put the Sausage, Cream Cheese, Jalapeno Jack, and some Chipotle Hotsauce in my wife's mixer, I knew we had that thing around for something!
After chopping the off the top and scooping out the seeds of the jalapeno's (leaving the membrane intact, I like em hot!) I then scoop the filling into a sandwich bag and cut a small whole in the corner and presto you can commence filling! I flattened out the remander of the sausage to make my Fattie. I just used the left over cream cheese and wilted veggies as my filler. I needed to leave a little more room at the end of the roll to prevent it from coming apart while cooking, lesson learned.
Here is my smoker, my wife made this area to put a bench someday, in the meantime it makes a killer BBQ patio!
and the other side, the wet look your seeing is where i sprayed olive oil on the barrel and lid and it hadn't cooked off yet, I lit the UDS a couple hours prior to the actual cook to make sure it still held temp.
All in all I"m happy with my new lid, it flowed fine with no leaks (I sealed it with high temp silicone) and held temps rock solid. I need to put in my upper rack now, I"m headed to HD to get the bolts and some adapters for my new thermometer probe wires. I'll be cooking a Tri-Tip tonight so hopefully some more pics to follow!
I wanted to pull the Fattie at 165* but it was around 180* due to falling apart when I went to take the ABT's off.
Closer ABT's I use the toothpicks to rest against the side of the barrel to stack them in there without a holder.
We where hungry so once these came off I forgot to take 1 last picture of them, oh well they tasted good!