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Unread 10-30-2011, 09:20 PM   #13
somebody shut me the fark up.

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Join Date: 06-26-09
Location: sAn leAnDRo, CA
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All I cook on is a kettle and I can run cooks up to 350F and down to 225F with good smoke. I use chunks about half of my fist size, which would be around 2x3, I bury them in the coals for most things, although, for pork butts, I will also put them on the grate, over the heat and let them smoulder. I use primarily apple, cherry and peach, although I also have used oak, pecan and manzanita to good effect.

I bank the charcoal or use a modified ring of fire method, I have had good success running hotter cooks with the banked method, the MROF method gives me much better long cooks at 250F to 270F. I do not like chips as they ignite too fast and I do not like opening the kettle. I really try to cook at least an hour without opening the kettle and I have found dry chunks to be the best method for me.

My MORF setup...
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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