Making some SLC Last Meal Ribs today. Figured I’d hang a Costco three pack.
the fire is started. Here’s my setup:
firestarter in the middle, a couple chunks of peach wood (Thanks Huskee). Intake vent wide open, top open, deflector out. I can monitor from my office for the half hour.
SmokingPat I threw away the water pan a long time ago in my WSMs. I use them like barrel smokers. If you’ll notice I cut my racks in half so the meat is well above the fire. Plus I use fan control so it’s a closed system, no real flare ups anyway.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I think I'm gonna love the cooker and my only regret will not be getting the Pro.
Just gonna take time to figure out how to dial it. at the 1.5 hour mark after lighting, I have no "pope" smoke coming out the chimney. Temp holding at 225* so I think I got it. I have questions but have to review the free side for the science and all.
Looks like a nice start, and nothing wrong with halving the racks to fit. On the other hand, you can also emulate the style the PBC folks do without the deflector, just trim the small round end about 3" or so and hang that by itself as cooks treat. Something to play with at another time.
Wife put the kibosh on the orange one, and when I figured it out, it was more cost effective to go with the OG, and could get the three way grate, a cover, and probably add a blower or something at some point, and still be under the pro.
…, …, …!
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