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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-02-2010, 10:15 PM   #1
thillin
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Default Maiden Spicewine cook PRON

Finally got to fire up the new to me Medium Spicewine after the rain today. Cooked a fatty for my 5 year old boy. Some small sausage links I picked up in MS. Dinner was pork steaks, pork chops and beans.

Chugging along in the driveway.




Can you see the sweet blue of cherry?


Fatty on the rack, then sliced.




Sausage about the diameter of a finger.


Pork steaks on the grate.


And resting before serving.


Pork chops were great. Just a simple brine for 6 hours and a little Klose pork rub.


And some Bush's beans kicked up with some bbq sauce, rub and cherry smoke. See the dark spots? That's the crust that formed in the smoker.


Turned out to be a damn fine meal. In-laws and wife loved everything. I think the chops were the best. Really juicy and flavorful for $4.50...

Think I'll keep the Spicewine.
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Old 04-02-2010, 10:18 PM   #2
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Wow, those Spicewines are beeyootiful and that good looks great.
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Old 04-02-2010, 10:38 PM   #3
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Great looking toy and meal i'm jealous
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Old 04-02-2010, 10:41 PM   #4
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Nice job on the first cook Ty !!

(just a note that a 225 door temp is hotter inside. More like 240 in the middle on the middle rack and a bit hotter in the rear and higher shelves. I think that's a plus as it gives you options).
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Old 04-02-2010, 10:47 PM   #5
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Nice looking smoker and grub
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Old 04-02-2010, 11:21 PM   #6
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Great looking food, and that smoker sure is nice and shiny!
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Old 04-02-2010, 11:38 PM   #7
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Quote:
Originally Posted by MilitantSquatter View Post
Nice job on the first cook Ty !!

(just a note that a 225 door temp is hotter inside. More like 240 in the middle on the middle rack and a bit hotter in the rear and higher shelves. I think that's a plus as it gives you options).
Yep, I charted the temps of each of the 5 shelf levels to get an idea of temp differences. Next time, I'll check rear and front temps.

I made a row of charcoal and lit the middle with a weed burner. I got about 7 hours on about 10lbs of rancher. And a handful of chunks.
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Old 04-03-2010, 06:31 AM   #8
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Congrats on your fist cook with the Spicewine.
It's an amazing cooker.
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Old 04-03-2010, 07:36 AM   #9
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Spice boxes rock! I've had one on my wishlist for years but my wife gets me a farkin new grill brush every year. Congrats!
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Old 04-03-2010, 07:41 AM   #10
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Congrats on the new cooker. I know how you must feel, I'm doing the maiden comp cook on a new Stumps Stretch as we speak. Have 2 weeks 'till out first comp of the year. Good luck and congrats.
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Old 04-03-2010, 07:44 AM   #11
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Quote:
Originally Posted by landarc View Post
Wow, those Spicewines are beeyootiful and that good looks great.
Come on Bob! How the hell does the "good" look great? Huh? Tell me that?

Hey thillin! Great looking food and one sweet cooker!
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Old 04-03-2010, 09:23 AM   #12
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Last half of a porkchop for breakfast. Still great heated up. No PRON, so does that mean the calories didn't count?
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Old 04-03-2010, 10:52 AM   #13
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Quote:
Originally Posted by thillin View Post
Last half of a porkchop for breakfast. Still great heated up. No PRON, so does that mean the calories didn't count?
Nope. The calories count, but the post does not...
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Old 04-03-2010, 11:32 AM   #14
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Brilliant!!!

I need a Spice box and I need it in red. :)
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Old 04-03-2010, 11:37 AM   #15
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Great job. A good way to break in a new cooker!

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