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Thread Tools |
09-26-2009, 03:00 AM
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#1 |
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On the road to being a farker
  Join Date: 08-04-09
Location: Big Bend, WI
Downloads: 0
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First MOINK's and fatties
I'm gonna do a double smoked ham on Saturday. Doing Dr. Chicken's ham with a 'kinda' Sweet Kiss of Death injection. (using root beer extract instead of butter pecan). I also wanna do some MOINK's and a fatty or two. Lookin for some times for the moinks and fatties at 225*-250*. Any help is much appreciated. TIA
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2 18" WSM's (L&DE), 1 22" WSM (AA), Chargriller Pro offset, WGA, SJS, SJ, Char Broil charcoal grill |
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09-26-2009, 09:17 AM
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#2 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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Do you have a specific question?
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09-26-2009, 09:57 AM
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#3 |
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Quintessential Chatty Farker
  
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
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Cook the moinks till the bacon is how you like it - I like minne not so crispy so I guess about an hour or so.
Fatties - depending on where on your cooker you are putting them - 2-3 hours - check your temps.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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