I keep the SOB pretty decent, better than most anything I’ve bought off CL etc but I’ve been motivated to deep clean more frequently than my usual 75-90 days. So in 28* weather-no wind-wearing shorts I cleaned. Then I fired the SOB with B&B lump- hickory chunks and splits and a cup or two of mesquite chips-just a kiss. I’m out of a third wood. Need to work on that. 11# Market trimmed choice. Removed from cryo- Seasoned with Adkins and Gunpowder. No further trimming. Unseasoned fat cap down in a pan. Probed tender at 203 and 7:15
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