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

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Downloads: 0
Uploads: 0
Default

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..."
landarc is offline   Reply With Quote


Thanks from:--->