landarc
somebody shut me the fark up.
- Joined
- Jun 26, 2009
- Location
- sAn leAnDRo, CA
Ever have a cook go bad, from the very start? I am doing that right now. I am ruining a beautiful hunk of meat that I already have 3 days into. And it is because I ran out of charcoal and cannot go get more. So, I decided to load what was left of a bag of Kingsford and about 4 pounds of oak and apple chunks into the kettle and light it on fire.
It "stabilized" out at 250F :-D, so I went ahead and threw the meat on :thumb:. Went back to deadline and phone. About an hour later I notice...smoke...wafting past my office window. Which is 20 feet from the cooker! :shocked: Dagnabbit! It is burning...so I go out and Nooooo. It is right there are 225F and smokier than a bee keepers pot. :mad2:. Apparently I did not let the wood burn down to coals and the ones on the bottom lit off, then the ash fell from the top and snuffed it out, sort of :tsk:.
Can you say SMOKY! I sure hope it doesn't taste like a briquette.ray:
It "stabilized" out at 250F :-D, so I went ahead and threw the meat on :thumb:. Went back to deadline and phone. About an hour later I notice...smoke...wafting past my office window. Which is 20 feet from the cooker! :shocked: Dagnabbit! It is burning...so I go out and Nooooo. It is right there are 225F and smokier than a bee keepers pot. :mad2:. Apparently I did not let the wood burn down to coals and the ones on the bottom lit off, then the ash fell from the top and snuffed it out, sort of :tsk:.
Can you say SMOKY! I sure hope it doesn't taste like a briquette.ray: