So.. cooking was slow this week with a foot of snow all around the yard, but the upside is that my new cover came the day after the snotstorm. :roll:
In the cooker since 7PM, is a 17 lb brisket. Salt & Pepper with bovine gold in between.
Pellets are mostly hickory. I'm running low. Have 400lbs on order.
At restaurant depot, I found these small(real small, about 5x2 and 4 inches deep) stainless steel steam table pans. I drilled 3 holes in each side and 3 on the bottom and filled the pan with some wood chips. Places the pan on the edge of the firepot and in about 15 minutes, the chips were smoldering a little. I am hoping to supplement the smoke at the beginning of the cook.
Temps are set at 160. Will run this way until midnight, then put it up to 245 and leave it alone for the night. Timing is everything on this one.. test is to see how long the briskets take at the longer low temp period. Challenge is to start figuring timing to decide if I will use this pit at a contest. (grrrrrrrrrrr..:icon_pissed...:mrgreen