mattdean1003
Knows what a fatty is.
New (to him) smoker, country style ribs, drumsticks, and great company. His Trailmaster didn't take much cleaning up before we seasoned it, it's actually in great condition. We popped in 2 high quality thermos from Academy down at grate level and used a big deep aluminum roasting pan for a temporary diffuser. Held temp like a champ, end to end, and there was not a big difference at all. I gave him and my wonderful stepmom a crash course on maintaining temperature and smoke color, the art of a clean fire and all of the joys of cooking on a smoker. I couldn't be happier with the results of the cook. Spending time with them is always a pleasure and it felt really good to teach them how to do something that I am very passionate about. Here's to the first of many cooks on it. Oh...and he also scored a load of cherry wood! And, now for the pr0n!
