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Apollo 200 to Mission Control: first cook done

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  • BigBry
    Club Member
    • Apr 2020
    • 59
    • Aylmer, Quebec, Canada

    Apollo 200 to Mission Control: first cook done

    Took a few days to get the first real cook done. 3.5 lbs. pork loin. Dry rubbed for about 3 hours (overnight would have been better as usual). Patted with some Meathead Katz-like pastrami rub. My family just loves that combination. Goal of the cook was to have some “deli meat” for the week.

    The Apollo kept a steady 225-230 for 3 hours with almost no “maintenance”. Kingsford blue with a few apple wood chunks tucked under. Water pan empty and covered in foil. Went from ignition to 225 in 15 minutes.

    First cook on it, so it was a beneficial experience. Took a bit longer than expected to get to 145, bit it was a somewhat thick loin roast.

    Pics of the “slice” will be at lunch time tomorrow!!

    In the pit shots (no edits or filters):


    Attached Files
  • HawkerXP
    Club Member
    • Jul 2016
    • 6324
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #2
    Nice!

    Comment

    • smokin fool
      Club Member
      • Apr 2019
      • 2221
      • Mississauga, Ont

      #3
      Looks real, real good.
      What kinda buns you want, I can be there in less than 2 hours....
      One thing I've found is the water pan/diffuser can hinder getting inside temps where you want them.
      My last coupla pork shoulder cooks I stopped using the water pan/diffuser and sped the process up.
      Next cook try without to see if there is any difference.

      Comment

      • BigBry
        Club Member
        • Apr 2020
        • 59
        • Aylmer, Quebec, Canada

        #4
        Originally posted by smokin fool View Post
        Looks real, real good.
        What kinda buns you want, I can be there in less than 2 hours....
        One thing I've found is the water pan/diffuser can hinder getting inside temps where you want them.
        My last coupla pork shoulder cooks I stopped using the water pan/diffuser and sped the process up.
        Next cook try without to see if there is any difference.
        No water in the pan. I decided from the start to go the Harry Soo way and see how it will turn out. My mantra is “have fun and don’t overthink stuff”. I have some crazy ideas lined up for the future.

        Comment


        • smokin fool
          smokin fool commented
          Editing a comment
          What's this think thing....
          And opps on the be there in 2 hours.... Aylmer, On, yes....Aylmer PQ try 6ish
      • FireMan
        Charter Member
        • Jul 2015
        • 8214
        • Bottom of Winnebago

        #5
        Meat for a week huh? Let us know how that goes! Good lookin cook! Still is a cool lookin smoker. BTW is that a Napoleon gasser?

        Comment


        • pjlstrat
          pjlstrat commented
          Editing a comment
          Pretty sure that's a Weber
      • RonB
        Club Member
        • Apr 2016
        • 13521
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #6
        Very nice.

        Comment

        • Donw
          Club Member
          • Jul 2017
          • 3494

          #7
          Good job and really nice new smoker. Glad you are liking it.

          Comment

          • tiewunon
            Club Member
            • May 2020
            • 522
            • Virginia Beach, Va

            #8
            Very nice looking roast. Happy that you had great success on the initial launch. BTW your "mantra" are truely words to live by. Just cook away and always believe your indicators.

            Comment

            • Craigar
              Founding Member
              • Jul 2014
              • 1108
              • Papillion, NE
              • * - Weber 26.75" OTG
                * - Weber 22.5" Premium cloaked in Crimson
                * - Slow 'N Sear
                * - Smoke E-Z - 26.75" (The Grain Silo)
                * - Lodge Sportsman Grill
                * - Weber Rapid Fire Chimney Starter
                * - Thermoworks ThermoPop
                * - Thermoworks Dot
                * - iGrill2 - 4 probes
                * - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
                * - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
                * - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
                * - Favorite Spice outlets - Frisco Spices in LaVista, NE (the local butcher supply shop); Volcanic Peppers in Bellevue, NE
                * - Current butchers: Just Good Meats & Fareway Foods

              #9
              Looking good!

              566 on the alarm? I didn't realize they went that high. I will have to check my Dot.

              Comment

              • au4stree
                Club Member
                • Aug 2018
                • 647
                • Heart of Dixie
                • Weber Summit Charcoal Grilling Center (WSCGC), PK360(graphite), Jumbo Joe and PBC. Weber kettle @ the hunting camp.

                #10
                Nice looking, the meat looks good too

                Comment

                • BigBry
                  Club Member
                  • Apr 2020
                  • 59
                  • Aylmer, Quebec, Canada

                  #11
                  Originally posted by FireMan View Post
                  BTW is that a Napoleon gasser?
                  That’s my good old 15 yo Weber Genesis. Both are getting alone fine so far!

                  Comment

                  • jfmorris
                    Club Member
                    • Nov 2017
                    • 3520
                    • Huntsville, Alabama
                    • Jim Morris

                      Cookers
                      • Slow 'N Sear Deluxe Kamado (2021)
                      • Camp Chef FTG900 Flat Top Grill (2020)
                      • Weber Genesis II E-410 w/ GrillGrates (2019)
                      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q & Rotisserie (2007)
                      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
                      • King Kooker 94/90TKD 105K/60K dual burner patio stove
                      • Lodge L8D03 5 quart dutch oven
                      • Lodge L10SK3 12" skillet
                      • Anova
                      Thermometers
                      • Thermoworks Smoke w/ Wifi Gateway
                      • Thermoworks Dot
                      • Thermoworks Thermapen Classic
                      • Thermoworks RT600C
                      Beverages
                      • Whatever I brewed and have on tap!

                    #12
                    Great for a first short cook - looks like you are ready for a long low and slow smoke of a pork butt or some ribs!

                    Comment

                    • FireMan
                      Charter Member
                      • Jul 2015
                      • 8214
                      • Bottom of Winnebago

                      #13
                      Thanks, explain later!🕶

                      Comment

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                      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                      We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                      See more
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