On Sunday we did our first cook on the Hunsaker . We loaded the charcoal basket with Kamado Joe Lump Charcoal .
We added 3 chunks of Hickory and 2 chunks Cherry wood to basket . When smoker temp reach 285 f we put meat on grill .
Angus Beef Chuck 4.15 lbs , Bonelss Pork Butt 6.52 lbs .
After a 3.75 hr cook we wrapped the beef ( temp 175 f ) and pork ( temp 160 f ) wrapped in tin foil .
We removed beef after a 4.75 hrs cook , beef temp 205 f and
removed the pork after a 5.50 hr cook pork temp 205 f .
We than added some Hunter Sausage and fresh Andouille Sausage to smoker and cooked for about 1.5 hr
We pulled the beef
Pulled Pork
Sliced Sausage
We also served Grilled potatoes , carrots , onions in tin foil , and two types of coleslaw , one a vinegar based
and one that was chipotle honey mustard base ( mayo , apple cider vinegar ).
I was very pleased with the hunsaker . Temps were vey stable , smoker heats up fast . Nice flavour to meats .
After closing vents down , once cooled we still had charcoal left for next cook . Nice feature i liked was the bottom vent lever
you could control with your foot . Moving grills around for adjustment was easy . It was also nice to have a latch on lid
for keeping lid open when checking food . the smoker was very responsive to vent adjusments for heat increases or decrease in temp . Moving smoker around was easy with the wheels .
In the near future we are going to do ribs on the hunsaker and pit barrel for comparrsion .
We added 3 chunks of Hickory and 2 chunks Cherry wood to basket . When smoker temp reach 285 f we put meat on grill .
Angus Beef Chuck 4.15 lbs , Bonelss Pork Butt 6.52 lbs .
After a 3.75 hr cook we wrapped the beef ( temp 175 f ) and pork ( temp 160 f ) wrapped in tin foil .
We removed beef after a 4.75 hrs cook , beef temp 205 f and
removed the pork after a 5.50 hr cook pork temp 205 f .
We than added some Hunter Sausage and fresh Andouille Sausage to smoker and cooked for about 1.5 hr
We pulled the beef
Pulled Pork
Sliced Sausage
We also served Grilled potatoes , carrots , onions in tin foil , and two types of coleslaw , one a vinegar based
and one that was chipotle honey mustard base ( mayo , apple cider vinegar ).
I was very pleased with the hunsaker . Temps were vey stable , smoker heats up fast . Nice flavour to meats .
After closing vents down , once cooled we still had charcoal left for next cook . Nice feature i liked was the bottom vent lever
you could control with your foot . Moving grills around for adjustment was easy . It was also nice to have a latch on lid
for keeping lid open when checking food . the smoker was very responsive to vent adjusments for heat increases or decrease in temp . Moving smoker around was easy with the wheels .
In the near future we are going to do ribs on the hunsaker and pit barrel for comparrsion .
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