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Unread 01-31-2013, 12:28 AM   #48
BobBrisket
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Join Date: 12-11-07
Location: El Paso, TX
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Rough play by play for the chicken and turkey:

Coal In Cooker: 3PM
Lid on at 3:15
Meat on: 3:21
Temp chart: No fancy graphs. I'm going off the note card I have with chicken blood and sauce on it!
3:36 - Temp 225
3:47 - 245
4:29 - 250
4:32 - 250
5:18 - 245
5:29 Meat temp check Turkey 147, whole fryer 170 (breast), halves 170 breast.
6:14 pulled all meat and sauced.
Turkey stayed in longer, but beers got in the way of record keeping!

I was a bit over on times but I also had a bit of mass in there. Not to mention that I was farking around with the intake. Just me, I had the Weber therm in the rebar hole and farked with the intake to see how it would react. Pockets of juice in the halves as you can see at time of pull.
Neighbor came over, we ate, got the firepit going, kids played, we drank, talked, stoked the firepit, drank some more and around 1:10 when we called it quits I looked at the therm............200*. Many hours later. It was cooling down, slowly.

My first run with it. I'll have more. I guarantee I'll push its limits. BobBRISKET..............I just gotta do a packer in it. It's calling me!
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UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!

Last edited by BobBrisket; 02-09-2013 at 07:04 PM..
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