Life got in the way the last two weekends, but I finally had some time to season my Hunsaker cans. Some folks asked for more pictures, so this is picture heavy.
It was a beautiful day on Sunday so I rolled the Triplets out into the old dog run to season them.
I pulled the grates and firebox of of all three so I could give the inside of the drum a good spray with canola oil...
Here is a look inside the drum. You can see the air intake at the center of the bottom. It is controlled by a foot lever on the right side of the drum.
Here is the firebox assembly with the Vortex on top.
And with the Vortex removed.
Since I was firing up all three at once I decided to use Weber starter cubes instead of a chimney.
Once I reassembled the fireboxes and put them in the drums, the temps started to rise.
Within 30 minutes all three were cruising at 350. I let them burn there for four hours. I was amazed at how consistent the three drums were. The intake and stack setting on all three were almost identical.
As dinner time approached I thought it might be nice to take advantage of three hot cans, so I pulled out some meat :shock:
One drum got a naked fatty (of course)...
For the other two I had a couple of Pork Loin Filets (basically the heart of the loin) and I rubbed them down with the competition pork rub combination that was used at the Uncle Bub's BBQ class that we attended.
and put one in each drum...
The fatty was done in about 90 minutes. It has a nice smoke ring and a good smoke flavor. I didn't add any wood chunks, just the charcoal.
The pork loins took about an hour. I got sidetracked helping my daughter make a teriyaki glaze so I over shot the imternal temp by a little. I would normally pull them at 135-140, but these were up to 150.
I let them rest and sliced into one and I was pleasantly surprised at how moist it was...
While the loins were cooking I tossed a pan of broccoli into one of the drums so we had that on the side with some of the pork loin for dinner.
The pork loin was great! Moist and tender with a good smoke flavor.
Overall I am very happy with the Hunsaker cans. They held rock solid,, and when I shut them down there was still quite a bit of charcoal left in the baskets.
If the weather cooperates this weekend I am going to cook either chicken or ribs (or both?) using our competition recipes and timelines.
It was a beautiful day on Sunday so I rolled the Triplets out into the old dog run to season them.
I pulled the grates and firebox of of all three so I could give the inside of the drum a good spray with canola oil...
Here is a look inside the drum. You can see the air intake at the center of the bottom. It is controlled by a foot lever on the right side of the drum.
Here is the firebox assembly with the Vortex on top.
And with the Vortex removed.
Since I was firing up all three at once I decided to use Weber starter cubes instead of a chimney.
Once I reassembled the fireboxes and put them in the drums, the temps started to rise.
Within 30 minutes all three were cruising at 350. I let them burn there for four hours. I was amazed at how consistent the three drums were. The intake and stack setting on all three were almost identical.
As dinner time approached I thought it might be nice to take advantage of three hot cans, so I pulled out some meat :shock:
One drum got a naked fatty (of course)...
For the other two I had a couple of Pork Loin Filets (basically the heart of the loin) and I rubbed them down with the competition pork rub combination that was used at the Uncle Bub's BBQ class that we attended.
and put one in each drum...
The fatty was done in about 90 minutes. It has a nice smoke ring and a good smoke flavor. I didn't add any wood chunks, just the charcoal.
The pork loins took about an hour. I got sidetracked helping my daughter make a teriyaki glaze so I over shot the imternal temp by a little. I would normally pull them at 135-140, but these were up to 150.
I let them rest and sliced into one and I was pleasantly surprised at how moist it was...
While the loins were cooking I tossed a pan of broccoli into one of the drums so we had that on the side with some of the pork loin for dinner.
The pork loin was great! Moist and tender with a good smoke flavor.
Overall I am very happy with the Hunsaker cans. They held rock solid,, and when I shut them down there was still quite a bit of charcoal left in the baskets.
If the weather cooperates this weekend I am going to cook either chicken or ribs (or both?) using our competition recipes and timelines.
