David Parrish This will be my standard technique going forward.
Outside temp was 56 degrees so I used 4 mini logs this time.
Ran out at 1 hour 10 minutes, chicken was done at 55 minutes.
The only negative is that burning down the logs takes time but the results are worth the wait.
Tim E you could find a foil pan that fits the grill, cut the bottom of a pan off and dump the coals in there. You don't need a big pan, a small one will work better for holding the coals together tightly.
Tim E yes I have. Not worth the hassle. You have to keep burning wood in a chimney. Almost impossible to replenish fuel. Everytime you open that lid, it's flames everywhere, temps skyrocket.
Hey Ernest have you done any all wood cooks on the PBC? Wondering if I could achieve similar results. I would use the SNS like you have, but all I have is a jumbo joe.
Nice! Cherry wood adds a great touch in combination. I'm finding cherry and oak to be my current favorite for beef. I think I'm going to pick up some mesquite chunks and do an Ernest cook.
David Parrish nothing special. This one was dry brined then tossed in the freezer. Thawed Sunday morning, rubbed with mayo mixed with a little chipotle powder and tossed on the grill.
It was 400 degrees when I put it on. Dropped to 350 rest of the cook.
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