Mr. Bo
is one Smokin' Farker
I have a long story and then a simple question to present to you. Recently I moved to the Sonoran desert community of Bisbee, Arizona. In the process, I temporarily left my family and my smokers in southern Oklahoma. There, Mrs. Bo professes to be cooking as good or better Q than I have ever produced. The children, of course, agree with her. Of these facts my delema is born....
Being lonely, bored and listening her tell me about the ribs, brisket and fatties she was smoking, I went to Lowes and bought a Blue Rhino table top gas grill the first week end that I was here. Please understand that money was tight and that's all I could afford at the time. For at least a few days, that grill appeased my appetite for outdoor cooking.
But, the next week I got a pay check, went back to Lowes and bought an ECB, a new chimney and some lump. Bear in mind that this is my first foray into lump as a fuel for any cooker, this cooker is new to me and money was still tight. ( My family and smokers will be here soon.)
A trip to Safeway later, I had a 7# brisket flat, a fatty and some pork ribs that were about to be subjected to what I thought was "low and slow" smoking. Boy was I wrong on that one......
Everything is prepped and put on the ECB which is filled with lump because I had no briquets. Nu-Temp probe is inserted into the flat and set to 170 so I can spray and wrap when the time is right. All is good or so I thought... The flat was done in 2 hours and the ribs and fatty were toast...
Here is my simple question...
That lump burns really hot compared to charcoal briquets doesn't it???????
Has any one used this brand before???
Being lonely, bored and listening her tell me about the ribs, brisket and fatties she was smoking, I went to Lowes and bought a Blue Rhino table top gas grill the first week end that I was here. Please understand that money was tight and that's all I could afford at the time. For at least a few days, that grill appeased my appetite for outdoor cooking.
But, the next week I got a pay check, went back to Lowes and bought an ECB, a new chimney and some lump. Bear in mind that this is my first foray into lump as a fuel for any cooker, this cooker is new to me and money was still tight. ( My family and smokers will be here soon.)
A trip to Safeway later, I had a 7# brisket flat, a fatty and some pork ribs that were about to be subjected to what I thought was "low and slow" smoking. Boy was I wrong on that one......
Everything is prepped and put on the ECB which is filled with lump because I had no briquets. Nu-Temp probe is inserted into the flat and set to 170 so I can spray and wrap when the time is right. All is good or so I thought... The flat was done in 2 hours and the ribs and fatty were toast...
Here is my simple question...
That lump burns really hot compared to charcoal briquets doesn't it???????
Has any one used this brand before???