Pig_Farmer
is Blowin Smoke!
Picked up the new (to me) smoker this past weekend. I had to drive to San Antonio to get it. About an 11hr drive. I left Albuquerque Friday morning @ 0500 (NM time) got into SA around 1700 (Tx time). Just west of SA we hit rush hour traffic!!! It took us 2 hours to get to the north side of town and into Schertz. I haven’t been In traffic that bad since I lived in STL. Got to the hotel about 1900. So, we didn’t make it to any of the BBQ spots that were so kindly suggested by the Brethren. Picked up the smoker (now referred to as “Fat Man”) around 0915 Saturday. Headed out of SA around 1030 (Tx time) with Fat Man in tow. Pulled back into Alb. Around 2200 (NM time). 25.5hrs of driving in less than 48hr. Woke up early Sunday morning, couldn’t wait to fire that puppy up. I wanted to check all the temp zones and temp controls. But why would you fire up the smoker if you weren’t going to put some meat on it. Ran to the store picked up 4 fatties (2 sage and 2 hot) and some beer. Rubbed them down and tossed em in. The neighbor asked if the smoker was still hot, it was, she threw some chicken legs my way. Rubbed em and tossed em in. (Didn’t get pics of the chicken.) All in all, I fell in love with Fat Man as soon as it came up to temp. Only needed to feed a log every 45mins to an hour or so. I think I used around 10-12 logs all day. Played with temp for around 12+ hours. It’s going to take some using to get used to it. But that is the fun part. I think I will plan for some meat sweats this coming weekend.
