A Tale of Two Cities...

[GadjetGriller]

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!!

[Jerod Broussard]

Very nice. I can't wait to get a larger smoker that holds all I need for a fundraiser AND I get that much sleep.

[kmhfive]

It was the best of temps, it was the worst of temps…

Thanks for the details! I love the Fireboard! Did you get the alerts once you switched to WiFi?

[GadjetGriller]

Yes I did! What was more impressive was the email I sent to the company at around 1 15 am not expecting a response till later that day. It was answered in 5 min! a few min later I was connected to Wifi!

[GadjetGriller]

Love the continuation of the theme!! Very creative

[JCBBQ]

It was the best of temps, it was the worst of temps…

Now that's clever

[Huskee]

No one should ever graph the temps in a stickburning offset, cheap, expensive, newby or pro, for this very reason, LOL! The food doesn't reflect what the graph reflects, and it can really drive the human crazy seeing the graph. Although, those are quite extreme.

[RonB]

Still a very good lookin' cook.

[PaulstheRibList]

No one should ever graph the temps in a stickburning offset, cheap, expensive, newby or pro, for this very reason, LOL! The food doesn't reflect what the graph reflects, and it can really drive the human crazy seeing the graph. Although, those are quite extreme.

For my Jambo Backyard, the Kindling Cracker has made even temps so much easier to achieve. It's a relatively small cooker (5 brisket max, on one level), and with an insulated firebox, putting too much fuel in there will def spike the temps. Now I can get exactly the size piece of wood I want, and I can pre-stage wood inside the box next to the wall so it's getting nice and hot and ready for the coals. If I'm around and have the Kindling Cracker and some seasoned wood, you can rock it steady and clean, blue smoke the whole way.

With the new large Myron Mixon, I can run a much larger fire, and we can keep temps in a 30-40 degree range by checking the fire every 20-40 minutes. If you want to dial that number in tighter, just pay a little more attention, tend the coal bed, and pick the right size log, and I can keep it within 10-20 degrees.

I do, however, long for a stickburner flavor with the ease of a fan controlled cabinet or gravity...alas, I'll have to invent one, I suppose.

[EdF]

kbq.us

[PaulstheRibList]

I can see why the KBQ is so popular! #SuperCool

[LA Pork Butt]

Looks like success to me!

[GadjetGriller]

Thanks LA Pork Butt! The Brisket was very good!! Keep forgetting to go pick up some rye bread for the pastrami Doh lol