Sorry SORRY I meant Smokers!
I did a dual cook a couple nights ago using my FireBoard for the 1st time. (it was a overnight cook) The idea Was to start out on my Evil Off set (you will see why I think its evil when I post the graph) get some good Wood smoke into the 2 pieces of meat for 4 to 5 hours (Wood ran out much faster lol) Then switch over to my Akron Kamado for the remainder of the cook (so I could get some sleep. I had some problems (caused by me Doh!) but by 2 am was nestled in for a long winters nap. To the Pictures!
This is the graph for the Evil Of Set the meat was on from 8:45 till 1:15 am (that dip in right before 1:45 was me switching the meat to the akorn the graph stops at 1:45 am because that's when I switched to WiFi for some reason it stopped and started back up? (I was not getting the alerts for to high and to low temps thats why it looks like the arizona national park. Ok your right it would still look prety much the same if I had been getting the alerts Now you see why I say Evil Off Set.
Nice Akorn ran for 10 hours straight with out an incident (the Big dip at 1:55 am well the temp kept going down I thought the coals had gone out but really the FireBoard and my Fan control had 2 different temps in mind. after taking it all apart to check on the coal I adjusted the fan control until the temp equaled what the fireboard was saying. then @ 10 am the Pastrami was ready (big dip) and finally at 11:30 the Brisket was ready for the cooler!!
is eatable but not what I had hoped (once again my fault for a number of reasons) but with deli mustard and Swiss Cheese it will still be enjoyed
The Brisket came out Awesome! Juicy with a great bark!! Not as much of a smoke ring as hoped but still tastes spot on!! Not bad for 8 hours sleep!!
I did a dual cook a couple nights ago using my FireBoard for the 1st time. (it was a overnight cook) The idea Was to start out on my Evil Off set (you will see why I think its evil when I post the graph) get some good Wood smoke into the 2 pieces of meat for 4 to 5 hours (Wood ran out much faster lol) Then switch over to my Akron Kamado for the remainder of the cook (so I could get some sleep. I had some problems (caused by me Doh!) but by 2 am was nestled in for a long winters nap. To the Pictures!
This is the graph for the Evil Of Set the meat was on from 8:45 till 1:15 am (that dip in right before 1:45 was me switching the meat to the akorn the graph stops at 1:45 am because that's when I switched to WiFi for some reason it stopped and started back up? (I was not getting the alerts for to high and to low temps thats why it looks like the arizona national park. Ok your right it would still look prety much the same if I had been getting the alerts Now you see why I say Evil Off Set.
Nice Akorn ran for 10 hours straight with out an incident (the Big dip at 1:55 am well the temp kept going down I thought the coals had gone out but really the FireBoard and my Fan control had 2 different temps in mind. after taking it all apart to check on the coal I adjusted the fan control until the temp equaled what the fireboard was saying. then @ 10 am the Pastrami was ready (big dip) and finally at 11:30 the Brisket was ready for the cooler!!
is eatable but not what I had hoped (once again my fault for a number of reasons) but with deli mustard and Swiss Cheese it will still be enjoyed
The Brisket came out Awesome! Juicy with a great bark!! Not as much of a smoke ring as hoped but still tastes spot on!! Not bad for 8 hours sleep!!
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