bigabyte
somebody shut me the fark up.
- Joined
- May 10, 2006
- Location
- Overland...
That's right, this thread will be posted LIVE with real-time updates!:whoo: With the required FCC delay to approve my pictures of course!:becky: Apparently they are worried I might post something inappropriate.:der: The delay is just a few minutes, so it might as well be live.:nod:
Here is the current image from the camera looking at the Kettle all set up for tonight's cook.
The One Touch blades are closed as far as I can get them and still see a slit when looking staight down upon them. I have pushed a full size aluminum pan into one side of the kettle to serve as a drip pan. I filled the pan with a gallon of water to work as a heat sink, and maybe even to provide moisture into the cooker, but I'm not going to divulge that particular secret and leave it up to you to figure out on your own!:becky: What I will say is that the first time I cooked a brisket in a Kettle, it ran hot until I added water to the pan, so it seems to have a positive effect on temperature control.
I filled the other side of the pan in with a layer of charcoal, and then placed in six small chunks of Pecan heartwood, and then covered those with charcoal up to grate level. I left a spot on the right side to place six lit coals when I fire up the cooker. Last time I used a dozen coals to start the fire, and felt that was too much. So I will use six coals this time.
Let's take another look at that camera, shall we?
One thing I forgot to mention, I put some charcoal dust in the water pan. This is important.
The cooker will be fired up around 11pm Central time tonight. Until then I won't have much to announce for you, so enjoy the camera feed. I'll be back later with more.:thumb:
Here is the current image from the camera looking at the Kettle all set up for tonight's cook.
The One Touch blades are closed as far as I can get them and still see a slit when looking staight down upon them. I have pushed a full size aluminum pan into one side of the kettle to serve as a drip pan. I filled the pan with a gallon of water to work as a heat sink, and maybe even to provide moisture into the cooker, but I'm not going to divulge that particular secret and leave it up to you to figure out on your own!:becky: What I will say is that the first time I cooked a brisket in a Kettle, it ran hot until I added water to the pan, so it seems to have a positive effect on temperature control.
I filled the other side of the pan in with a layer of charcoal, and then placed in six small chunks of Pecan heartwood, and then covered those with charcoal up to grate level. I left a spot on the right side to place six lit coals when I fire up the cooker. Last time I used a dozen coals to start the fire, and felt that was too much. So I will use six coals this time.
Let's take another look at that camera, shall we?
One thing I forgot to mention, I put some charcoal dust in the water pan. This is important.
The cooker will be fired up around 11pm Central time tonight. Until then I won't have much to announce for you, so enjoy the camera feed. I'll be back later with more.:thumb: