kevinbglenn
Is lookin for wood to cook with.
- Joined
- Aug 25, 2014
- Location
- Simpsonville, SC
Here is my first cook on the Assassin 28. I did two boston butts, two racks of spareribs, and a whole pork loin. Only got picks of the butts. The Assassin was easy to run and maintained temperature very well. One big difference cooking on the Assassin verse the 22 WSM I had been using is the amount and rate at which it burned through wood chunks. Also, I did not use the water pan that came with the Assassin for this first cook but I will use it this weekend on the next test cook. Got to get this baby figured out before our next competition at the end of September.
Ready to wrap after 5 hours of smoke
Ready to rest
Ready to wrap after 5 hours of smoke
Ready to rest