Mo-Dave
Quintessential Chatty Farker
Well I have been up to my old tinkering ways with the Spicewince. I made a pan to sit on top of the water pan which I don't use very often. If it works ok it should make clean up a breeze, all I have to do is peel the tin foil off and discard.
If the pic work ok here the first one is the pan made from 16gag, not a work of art but I was using some scrap metal that had to be welded together to make it to the size I needed to cover the water pan shelf.
the next pic shows it in the pit and also shows the method I use to light the fire , with paper wadded up under the charcoal try and basket drizzled with oil and then the charcoal laied in with the wood chunks. It took about 20 minutes to bring it up to speed 200 degrees.
I took a pic of some onions seasoned with River City Smoke House Rub and a chub of branswiger like Ashmont cooked the other day.
I splayed this pork butt to get more bark, cook quicker eliminate the injection and hopefully make it so I can slice it for presentation at comps.
The brisket is a full packer. I seperated the point but left it attached, probably screwed it up oh well. The brisket is for thanksgiving per my Daughters request
Almost forgot about the ribs nothing different about them except I did trim them to St Louis cut.
Saved the best for last thats my granddaughter in a Chef's cheerleader outfit, shes to young to know any better.
Hope all this works and is in the right order.
Dave
If the pic work ok here the first one is the pan made from 16gag, not a work of art but I was using some scrap metal that had to be welded together to make it to the size I needed to cover the water pan shelf.
the next pic shows it in the pit and also shows the method I use to light the fire , with paper wadded up under the charcoal try and basket drizzled with oil and then the charcoal laied in with the wood chunks. It took about 20 minutes to bring it up to speed 200 degrees.
I took a pic of some onions seasoned with River City Smoke House Rub and a chub of branswiger like Ashmont cooked the other day.
I splayed this pork butt to get more bark, cook quicker eliminate the injection and hopefully make it so I can slice it for presentation at comps.
The brisket is a full packer. I seperated the point but left it attached, probably screwed it up oh well. The brisket is for thanksgiving per my Daughters request
Almost forgot about the ribs nothing different about them except I did trim them to St Louis cut.
Saved the best for last thats my granddaughter in a Chef's cheerleader outfit, shes to young to know any better.
Hope all this works and is in the right order.
Dave
