the_doc
Found some matches.
Thought I would share with you guys my weekend BBQ. Pulled out my new WSM 18.5" and Thermoworks TW8060 for a learning smoke on a Meatloaf Fatty.
The Prep
Laid out a first layer of Beef
Followed by Bacon
Followed by Breakfast Sausage
Then Some Cheese
Rolled it all up
For the Log
The Smoke
First things first. I lit the charcoal with a Weber chimney and Benzo torch. It was about 75% Full, and I dumped it on top of a heathly full Chimney of Unlit charcoal with Weber Mesquite Chips through-out. I completely spaced out on foiling AND filling the pan with water and continued to let it settle into a 230ish temp. I didn't actually realize my mistake until I started hearing the grease drippings onto the hot pan. :shock: (I poked a bunch of holes in the foil wrap to begin with)
Upon first opening I put a small amount of water in just to battle the mess the grease was going to make in the pan - and continued the smoke.
I had trouble holding temps in the first hour or so, but it eventually settled into a low 230 range. (it started pretty high). Outside temp was about 20 deg...
When I figured I'd have an hour remaining, I sauced it up with some BBQ sauce I put together the night before.
I pulled it off after about 4 hours and 160 deg internal temp. I was planning on a faster smoke but after I tried to get the initial high temps under control, I ended up at a much lower cooking temp than intended. Turned out ok for a first go round, except the taste was overly salty - probably due to the bacon and the rub. (commercial rub) Here she was when I ate it:
The Prep
Laid out a first layer of Beef
Followed by Bacon
Followed by Breakfast Sausage
Then Some Cheese
Rolled it all up
For the Log
The Smoke
First things first. I lit the charcoal with a Weber chimney and Benzo torch. It was about 75% Full, and I dumped it on top of a heathly full Chimney of Unlit charcoal with Weber Mesquite Chips through-out. I completely spaced out on foiling AND filling the pan with water and continued to let it settle into a 230ish temp. I didn't actually realize my mistake until I started hearing the grease drippings onto the hot pan. :shock: (I poked a bunch of holes in the foil wrap to begin with)
Upon first opening I put a small amount of water in just to battle the mess the grease was going to make in the pan - and continued the smoke.
I had trouble holding temps in the first hour or so, but it eventually settled into a low 230 range. (it started pretty high). Outside temp was about 20 deg...
When I figured I'd have an hour remaining, I sauced it up with some BBQ sauce I put together the night before.
I pulled it off after about 4 hours and 160 deg internal temp. I was planning on a faster smoke but after I tried to get the initial high temps under control, I ended up at a much lower cooking temp than intended. Turned out ok for a first go round, except the taste was overly salty - probably due to the bacon and the rub. (commercial rub) Here she was when I ate it:
