Today's Smoke - A New Experience with an Old Basket

[LeeBo]

I have a square "Big Al" basket as opposed to the newer styled rectangular ones. Nonetheless, I was intrigued by the use of dividers.

I had an extra piece of steel in the garage that fit diagonally (corner to corner) just fine. I filled the back end, nearest the firebox damper, with unlit charcoal and a few small sticks on top. On the part nearest the smoking inlet I filled it half way with unlit lump coal.

I fired up a chimney of charcoal and dumped it on top of the lump.

Temperaturewise, it was my best day of smoking in a long time. It was 69 degrees with a cool breeze from the north. It locked in at 232 on its own. I added more lump & Kingsford about 3 hours into it.

For the last hour the temp held at 204 with all dampers wide open. I fiddled around but never could get it back up. By fiddling around, I removed the divider, beat the expanded metal to clear the ashes and open air flow, and stirred the coals.

The pork loin was at 160 so I pulled out all the meat. The smoker climbed back up to 230 with an empty chamber and only a few coals left. However, those coals were nice embers.

All in all, I will use the basket divider again. I used less charcoal and had steady(er) temps than normal overall.

And how did the meat turn out? Dunno yet - still in the cooler and Jessica is working on the sides!

- LeeBo

 

[Neil]

Sounds good so far. Be sure to let us know how it tasted

 

[LeeBo]

The pork loin was great! My wife likes it sliced. I like chopping/shredding it and piling it on top of grilled toast with BBQ on top. Was very good. Good enough to make it all worth the time.

The ribs were so-so. I think the lack of Oak sticks was present. I used pear, which I have a ton of. Actually, I suppose the ribs were as good as any restaurant, but normally my ribs are killer.

I don't care for Klabasee (sp) but my wife does. She vacuu bagged it for a rainy day. The smoked bologna along with half the meat goes over to my parents house tomorrow. Gotta admit, the smoked bologna was good on a cracker!

I don't want the bills of a large family, but would love being the head smoker for a family of 15 every few weeks!

Now don't shoot me for saying this, but as I admitted one time (along with another member) on the old yahoo group, sometimes after smoking all day I would just as well eat a Big Mac. Not today. It was a good day for smoking before, during, and after.

- LeeBo

 

[chad]

Around here is Krysta/White Castle! :twisted: I haven't que'd at home for a while - judging the last two weekends and competing the week before that! I've grilled some salmon and such.

Sounds like your divider got the job done.

Maybe a pork butt next weekend - it'll get me some practice before the KCBS event at Mobile, AL!

 

[Solidkick]

sometimes after smoking all day I would just as well eat a Big Mac.

kinda funny you should say this, I almost started a post similar to this topic. I don't so much crave a Big Mac, but if I've done a competition or a long smoking session, I crave carrots, celery, caloflower, and broccoli. Probably my body telling me I need balance for all the Q I sampled!!

 

[jt]

sometimes after smoking all day I would just as well eat a Big Mac.

kinda funny you should say this, I almost started a post similar to this topic. I don't so much crave a Big Mac, but if I've done a competition or a long smoking session, I crave carrots, celery, caloflower, and broccoli. Probably my body telling me I need balance for all the Q I sampled!!

Add Charmin to the list and you've got Post-Bash Syndrome :twisted: