SnS Redemption

[Parnicus]

A while ago I posted a thread about my first cook on the SnS not going the greatest. The food came out tasting like pure charcoal...

Well, after taking in and absorbing all the advice you all had for me, I am pleased to say that my second cook came out great. Picture attached is of the finished product without any sauce (wanted to try it dry first to get a feel for how MMD tastes )

I have to say that the SnS kicks butt and I can't wait to do another cook on it.

A big thank you to all the members here for sharing their expertise!

[Gooner-que]

Glad you gave it another go and had great results. The Pit is the BEST!

[fuzzydaddy]

That is great to hear Parnicus and Gooner-que is spot on. There's so much experience and helpful information shared here in The Pit it's unbelievable. Your ribs look guuud!

[Skip]

Nice ribs Parnicus . Way to go!!

[DWCowles]

Beautiful!

[Shane Rakow]

Way to go! It's always a good feeling to have a great cook!

[JCBBQ]

Yeah man, the advice here is INVALUABLE. I was totally frustrated last year w my brisket cooks and these guys helped me turn it around. It's the best!

[RonB]

Congrats on a successful cook. You are in for a treat when you start smoking butts and chuckies and briskets and...

[Huskee]

What did you do different this time?

[David Parrish]

I've just about gotten to where I PREFER 250 F over 225 F. Either way the best result comes from not fiddling with the vents a whole lot, which causes thicker smoke because you're causing coals to light or extinguish. Clean burn means clean taste.

[Advantage49]

Follow up question could i use my little kitchen scale to weigh the wood? Going to be doing my first cook today his weekend.

[Huskee]

Advantage49 Yepper, that's I would use. I just weighed some wood chunks. 3 half-fist sized pieces (roughly) weighed about 10.6oz total, for 2 oak and 1 cherry. So it's safe to say I use about 10-12 oz wood on average for a low & slow cook, like brisket or ribs. Not that my way is golden, just sharing it for reference.

[Danjohnston949]

Parnicus, Congrats on a "Good" Looking Smoke! The Fun Has Just Begun! Has anyone Mentioned Yet that You only need Smoke for the first 2-3 Hrs? Also the Meat takes on the Smoke best when it is Cold! Huskee, Skip, DWCowles, fuzzydaddy, All gave me advice the Spring of 2015 (Jan-Jun) while I was Flat on My Back in a Nursing Home with my iPad! While I had used a Weber Grill and Several Others for 35 Yrs or More and was Smoking on My Own!
Not Even Good Thermometers at hand I didn't even know where to Get Them! I gave up Basement Diving! (Great Flight P--- Poor Landing) I can Now Make Passable Que thanks to AR.com and the Pit Club Members! One word of Caution these B-----ds don't Care How Much of Your Money Gets Spent getting You to BBQ Nirvana!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Lowjiber]

They look great. Thanks for the pic... keep 'em coming.

[LA Pork Butt]

Thanks for the up date! The Pit can bring happiness. There is more to come.

[LarryO47]

Great job on your cook.

[Spinaker]

Jackpot!!!!!! It's always great when a plan comes together. Especially when you get it on your second-go-round!