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Unread 07-29-2013, 06:44 AM   #9
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Join Date: 07-28-09
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I do mine in the Stumps at between 140-150. Takes all day, but man is it good. My marinade is a loose approximation of the one that Kap'n outlines in the thread he linked above.

For the cooker, I just turn the controller fan almost all the way up and control the heat by how many pieces of charcoal I put in the firebox. That way I've got good airflow, low heat, and I can put any smoke wood I want in there. I just keep one of my Weber's nearby with 3 or 4 pieces of charcoal going in the upside down starter chimney that I can transfer to the Stumps. Yeah, it's a pain checking temps all day long but it's worth it.

Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ
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