I seasoned my chimney smoker tonight

[Brauma]

Yessir. It had to be done. I slathered that chimney smoker down with oil and set her ablaze.

I grilled another pork loin pre-marinaded and vac packed from Sam's tonight. Outrageous! Ive included a few pics.

 

[Brauma]

Ok, here is the first set of pics as I got going.

 

[brdbbq]

Your lid is missing teeth.

 

[Brauma]

Teeth mod? Please explain.

 

[Bill-Chicago]

Re: RE: I seasoned my chimney smoker tonight

Teeth mod? Please explain.

Ignore him
Brian takes pictures of his teef on his lid

Great pics, cat butt

 

[tommykendall]

RE: Re: RE: I seasoned my chimney smoker tonight

Great looking beer.

 

[brdbbq]

Re: RE: I seasoned my chimney smoker tonight

Teeth mod? Please explain.

 

[Arlin_MacRae]

RE: Re: RE: I seasoned my chimney smoker tonight

<urp>

 

[jt]

RE: Re: RE: I seasoned my chimney smoker tonight

LMAO everytime I see that

 

[Trout_man22]

RE: Re: RE: I seasoned my chimney smoker tonight

Legend Brown Ale, the Brown Ale in the Brown bottle, with the Brown Label, gives you the Brown $hitts.

But man does it taste good.

 

[Brauma]

RE: Re: RE: I seasoned my chimney smoker tonight

Dam. Ive been sufferin with the brown sh*ts for years now. And now I know what causes it. Guess I'll just have to deal with the brown sh*ts because I'm not coming off of it. I love that stuff. I called Legends today as a matter of fact to arrange my 40th B'day party (You would think my wonderful wife would arrange this but thats another story). I'll have the brown sh*ts the day after that party for sure.

Great teeth Brian. I think I'll let my lid go toothless. At least for a while longer.

 

[Brauma]

RE: Re: RE: I seasoned my chimney smoker tonight

I took a few pics of the meat on the table but the camera took a dump. This is the only one that made it. The others were close up. Note the fried apples and roasted red potatoes. We had peach cobler for dessert. I had the big belly last night. And the brown sh*ts today.

 

[brdbbq]

RE: Re: RE: I seasoned my chimney smoker tonight

I think I'll let my lid go toothless. At least for a while longer.

_________________
Mark

It will never have any bite like that. :roll:

 

[Brauma]

RE: Re: RE: I seasoned my chimney smoker tonight

Can I have teeth painted on my lid? Like an old fighter plane.

After seeing my indirect setup, do you pros have any suggestions to try something different? This is my first try with indirect. It seems to work fairly well but I'm always willing to experiment.

 

[Trout_man22]

RE: Re: RE: I seasoned my chimney smoker tonight

Looks good Mark

 

[jt]

RE: Re: RE: I seasoned my chimney smoker tonight

Can I have teeth painted on my lid? Like an old fighter plane.

Neat idea

 

[BBQchef33]

RE: Re: RE: I seasoned my chimney smoker tonight

Hey Mark, From all I can see, next i would try alot less fuel, and push it further to the sides, climbing the wall a little bit and add a few chunks of wood. (mesquite kingsford has some in it, but i would use real wood). Get as "offset" as you can. I add about 20-25 briquettes on each side and a single row of coals lines the front/back of the waterpan(like u did). This leaves and space between the fuel and waterpan and lets me run at 250 with vents wide open. Also, some apple or cherry with oak or hickory goes nice with pork. JMHO...... if its working well for u the way you did it.. stick with it!!

 

[Bill-Chicago]

Re: RE: Re: RE: I seasoned my chimney smoker tonight

Hey Mark, From all I can see, next i would try alot less fuel, and push it further to the sides, climbing the wall a little bit and add a few chunks of wood. (mesquite kingsford has some in it, but i would use real wood). Get as "offset" as you can. I add about 20-25 briquettes on each side and a single row of coals lines the front/back of the waterpan(like u did). This leaves and space between the fuel and waterpan and lets me run at 250 with vents wide open. Also, some apple or cherry with oak or hickory goes nice with pork. JMHO...... if its working well for u the way you did it.. stick with it!!

On a similar note, I put 20 briquettes (up the wall as Phil said) but only on 1 side. Other side is water/drip pan under the roast. Couple chunks hickory on the coals. This is true offset in the kettle.

I have a hinged grate and will leave the coal side hinge open, slide the lid over without fully removing to add 6-10 prelit coals for longer cooks when trying to peg at 240-250 in the kettle. 20 briquettes will hold 320 after hickory chunks stabalize.

 

[Brauma]

RE: Re: RE: Re: RE: I seasoned my chimney smoker tonight

Hey thanks Phil & Bill. Another great tip. I had been thinking that I had the briquettes a little too close to the meat. I'll try that next time.

As far as the temp, I need to get a better temp dial for my Weber. The little one that I bought and added to the lid just can't be right. It will go up to 500-600 degrees right over the coals. I cant figure out if this is an acurate measurement of heat coolected in the top of the lid or not. Maybe it is and the temp down on the grill surface is not as hot. I need to invest in a set of those wireless probes too. My digital probe is several years old that Beerguy bought me when I was homebrewing a lot. I'ts starting to act up on me.

Congrats on the Asbury Park Guitarbeque win you guys!