ShadowDriver
somebody shut me the fark up.
Happy Saturday, Folks!
Winds subsided on the High Plains. The sun came out. It's beautiful here.
Decided to name my new horse "Operation THURSDAY" - It has historical relevance to my chosen profession... and... I bought and built her... on a Thursday.
After her seasoning run, I decided to (gently) dive into the chest freezer for a rack of spares I've been saving.
Time to get this party started with a small charcoal base for heat.
Meanwhile, let's hit these trimmed up St. Louis Spares with some John Henry's Pecan.
Just about time to put these kids in the sauna.
Added the trimmings once I applied some John Henry's Apple Chipotle.
Interesting disparity between the thermometer in the lid (reading 325-375F) as the hot air from the firebox flows unimpeded up and along the top of the cook chamber while the ThermoWorks Smoke reads a nice 260-275F among the meats. Hoping that the baffle plate arriving early next week will help even things out a bit (duh...).
BREAK BREAK
Wings pushed to Monday night now, as CINCHOUSE requested T.Mac's Latin Wings. Need a good couple of days to marinate (if I'm going to follow directions).
More shenanigans to come.
This here Fat Tire won't drink itself. :bolt:
Winds subsided on the High Plains. The sun came out. It's beautiful here.
Decided to name my new horse "Operation THURSDAY" - It has historical relevance to my chosen profession... and... I bought and built her... on a Thursday.
After her seasoning run, I decided to (gently) dive into the chest freezer for a rack of spares I've been saving.
Time to get this party started with a small charcoal base for heat.
Meanwhile, let's hit these trimmed up St. Louis Spares with some John Henry's Pecan.
Just about time to put these kids in the sauna.
Added the trimmings once I applied some John Henry's Apple Chipotle.
Interesting disparity between the thermometer in the lid (reading 325-375F) as the hot air from the firebox flows unimpeded up and along the top of the cook chamber while the ThermoWorks Smoke reads a nice 260-275F among the meats. Hoping that the baffle plate arriving early next week will help even things out a bit (duh...).
BREAK BREAK
Wings pushed to Monday night now, as CINCHOUSE requested T.Mac's Latin Wings. Need a good couple of days to marinate (if I'm going to follow directions).
More shenanigans to come.
This here Fat Tire won't drink itself. :bolt: