Weekend Cook (Food Pron and Smoker Pron)

SDAR · Oct 31, 2011

This is my 4th cook on my new pit. I am getting better at managing the heat. It is like my egg, once its past where you want to be...getting it down is almost impossible for quite some time.

I cooked Brisket, ribs and chicken...kind of a practice cook. In Texas, we turn in half chickens so that is why the chicken is spatched...

Ryan Chester · Oct 31, 2011

Nice job!!! It was hard getting past the smoker to get to the meat. Those rub look JUICY as it gets!!!

SDAR · Oct 31, 2011

Thanks, I was really torn between the Pitmaker Vault and the Spicewines. Obviously I chose the Pitmaker. Anybody have any advise on heat control? I used the guru I bought for the egg and it helped a bunch, but It really doesn't want to run below about 275 right now at all. I tried the U shaped deal on the charcoal, but it was all lit pretty quick and ran at 300. I then lit it on the opposite side of the intake and that helped some, but still ran at the 275 I cooked at this time. I'll learn, I love reasons to practice. :becky:

Cack · Oct 31, 2011

Looks amazing. Nice work.

Johnny_Crunch · Oct 31, 2011

Nice looking food and cooker! :thumb:

Big Bears BBQ · Oct 31, 2011

It looks good but those ribs really look good.............

Weekend Cook (Food Pron and Smoker Pron)

SDAR

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