F
Full Throttle Q
Guest
I got my first drum finished and I must say, this thing kicks out some incredible food. I have been working on ribs in my Smokin' Tex for almost two years and have them down pretty good, (or so I have been told :biggrin: ). First ones out of the drum were every bit as good or better, something different about the taste that was great. I believe it was cooking over the fire, I have had my Char Griller a couple months and have not kicked out a slab yet even close to these. My wife made a new sauce she has been working on out of Mango and Habenero, I was not too sure but if you did not know it was mango you would never guess. We had a few folks over and they said this was the best sauce they ever had, not to sweet, not too hot. We will be using it at our first comp in Sept. I did fire up the CharGriller this morning at 7AM and made a fatty (Italian sausage, peppers, onions and fontenilla cheese) for breakfast. I kept it going all day and made some wings and ABT's that we snacked on while the ribs were going. I did get a few pictures today but the camera died so I will have to post them later. I am still refining of the drum design but did take some nice pictures of construction and will put them together soon and start a construction thread. It was a piece of cake to get it to 225 for as long as I wanted, pretty much, "set it and forget it" after the ribs came off I open up the other two air inlets (have three) and it jumped to 375 and held there. I was able to get it down to 175 but did not try lower. I put about 12 pounds of Royal Oak lump in it has been running for 10 hours now and still going strong. It was a full day of Q.
Mike
Mike
