I have been cooking on this thing, just trying to get it right! I think I'm closing in on it. I've removed the largest deflector plate entirely. This leaves the pellet-burning fire box completely open (if I want it to be). There's a couple of iron rods that can hold a stainless steel full size pan for water or extra smoke which can go right over the fire box to keep the ash down. I've replaced the heavy cooking grates with lighter unreinforced expanded metal. This way I have complete (and easy) access to the entire cooker if I need to change something. Yoder grates weigh about 12-14 pounds each. Moving when hot was impossible. I have a set of Grill Grates and a Grill Grate Griddle that fit right over the fire box. This is for grilling steaks!
The test will be Friday and Saturday at the Sticky Fingers IBCA contest in Fordyce, Arkansas! Friday is the SCA (Steak Cookoff Association) steak event. I will use Meathead's method for thin steaks. Get pretty grill marks on one side and finish on the griddle on the other.
Saturday morning starts up with Anything But at 11 am. This can be anything but BBQ cooked on the cooker. I'm debating between Dark Chocolate Brownies with Raspberry infusion, garnished with dark choc dipped raspberries and my Asian-inspired shrimp & grits balls.
Half chicken turn in is at 12. I'm definitely pulling the S&G Rub out for this. And -- I'm thinking of hanging the chicken halves. I'm planning on cooking 3 halves (have to turn in 2). Clamp rods together to hang PBC hooked chickens from the top shelf bracket. I will pin skin down to the sides to keep it from shrinking.
1 o'clock pork spare rib turn in. It's IBCA so ribs have to be falling off the bone tender.
I found a 2.5" brisket flat at Walmart the other day. That's going to be my brisket -- it turns in at 2:00.
I will take plenty of photos and I'll post them here before forwarding it on to Yoder to show them what I've done to their cooker! It's good to have a plan!
The test will be Friday and Saturday at the Sticky Fingers IBCA contest in Fordyce, Arkansas! Friday is the SCA (Steak Cookoff Association) steak event. I will use Meathead's method for thin steaks. Get pretty grill marks on one side and finish on the griddle on the other.
Saturday morning starts up with Anything But at 11 am. This can be anything but BBQ cooked on the cooker. I'm debating between Dark Chocolate Brownies with Raspberry infusion, garnished with dark choc dipped raspberries and my Asian-inspired shrimp & grits balls.
Half chicken turn in is at 12. I'm definitely pulling the S&G Rub out for this. And -- I'm thinking of hanging the chicken halves. I'm planning on cooking 3 halves (have to turn in 2). Clamp rods together to hang PBC hooked chickens from the top shelf bracket. I will pin skin down to the sides to keep it from shrinking.
1 o'clock pork spare rib turn in. It's IBCA so ribs have to be falling off the bone tender.
I found a 2.5" brisket flat at Walmart the other day. That's going to be my brisket -- it turns in at 2:00.
I will take plenty of photos and I'll post them here before forwarding it on to Yoder to show them what I've done to their cooker! It's good to have a plan!
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