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Tim Try Meathead's ultimate Grilled Corn: https://www.google.com/url?q=http://...xUKbkNvf7P2z2Q
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Houston, we've had a failure.
I decided to try the fuse method (2x1) in my WSM instead of my usual minion method. And, of course, I failed to take my own advice to never do something new when company is coming. It took forever to get up to temp (so my needed finish time was already compressed) but when it did and the smoke was thin and blueish, I put a pork butt in, and a bit later 6 half racks of BBs. The temp never recovered. I finally had to pull the top two sections of the WSM and change the fuse to a 3x2. It took time, but the temp finally started to come back up to our normal smoking level.
I cooked the ribs longer, but had to pull for dinner. They were tough , some were somewhat acrid and the fat had not properly rendered.
While the butt was not on the menu, I had to finish it in the oven. I had wrapped in in the smoker in an attempt to hurry it along. When I took it out of the oven, I was so tired I forgot to pull it, and just put it in the fridge. I am warming it in the oven this morning and will then pull it.
As soon as the butt is warmed and pulled, I am going to do a dry run in the smoker to get a better feel for the fuse method.
#1 and I both agree it was the worst smoke in over a year. Our guests, however really liked them and said they were some of the best they'd had. Also said the hood smelled great from the smoking. They seemed excited that I gave them most of the uneaten ribs (I just didn't even want them in the house). Their comment was if this is a bad smoke, please have us over when you have a good one.
Tough to write this, this episode makes me sick, mostly because I knew better and screwed up anyway.Comment
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yeah, really stinks, doesn't it Huskee ? I knew that the extra meat would lower the smoker temp, which made me too slow to change to a 3x2 fuse.
I think they really liked them.
Oh, almost forgot, also grilled some chicken breasts and mild sausages.
In the smoker, I did a couple bacon wrapped cheese dogs - they were good. -
I think we can all sympathize! Are you trying the fuse method in order to get the temps down? I've been reserving the fuse for the kettle (usually 2x2) and Soo's donut method for the WSM (I use a cutout paint can to hold the donut hole, pour hot coals in the middle, then simply pull the can). But that's also because I'm usually cooking around 250º or higher. -
eugenek, I decided to try it to run a hotter but smaller fire. That way I'd get the best smoke because I wouldn't have to close down my vents and risk bitter smoke. Next cook will also be a bigger one, so I'll be using the doughnut.
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So it turns out that it was not a total loss yesterday. Got the pork butt re-heated, pulled it and it turned out just right!Comment
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Glad to see you salvaged something from your cook. I had guests over the first time I used my 14.5 WSM for the first time. I did a chuck roast. The temps plummeted at the 4 hour mark and nothing I tried worked. Turns out that when I was adding coals I inadvertently bumped the center ring so it wasn't on properly and the cooker was bleeding heat. I was doing a pot roast and threw the veggies on the top rack. This is when the temp plumetted. It was Jaunaury - cold, windy and snowing - when I was cooking plus it was dark and I couldn't see what I was doing. We ate the chuck at 160 internal. It had good flavor but it was tough. The veggies were under-cooked as well. Complete disaster and I was pissed at myself for loading the little cooker up for its first cook.
Live and learn, I suppose.
Your pulled pork looks really good!
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Last Memorial Day I cooked up some beer can bacon burgers, recipe courtesy the BBQ Pit Boys. Just an hour using indirect heat, and as they say, it's guud!
Today I've got more spareribs cooking. Last week's was slightly overcooked so this time I'm watching the temp/time more closely. But the meat is a bit thicker so I think we're going to be good. I bought 4 racks from Restaurant Depot.
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Received my Vortex on Friday so gave it a go for ground turkey meatballs.Comment
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Too tired for low and slow today. BUT.......
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I smoked 15 pounds of pork butt for a friend and also made the buns for her and her quests. I had lunch with them today and then went to my son's house to grill him and his family steaks. He bought Prime grade Ribeye's at Costco. They were only 1 1/4" thick so I grilled them hot and turned them every minute until they were at 125°. With the carryover cooking they were served at close to 130°. I also did Brussels sprouts with bacon and sautéed them in some chicken stock and added a little balsamic vinegar. We also had my homemade Ciabatta bread and a nice Merlot.Comment
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I doubled the quantity and cooked 3 loaves on the Performer. I used the Smokenator. I lit 15 coals for the Minion Method and had all of the vents wide open. I filled the water bowl but once it ran dry I didn't add more water. At the 1 and 1/2 hour mark the internal temp peaked at 154, stalled and then dropped all the way back down to 147 even though I was running about 310 inside the kettle. At the 2 hour and 15 minute mark I had to pull them because it was 8:45 and the family was starving. They certainly looked and tasted as if they were cooked through and they were really good. I served them with steamed broccoli and elbow noodles with a little tomato juice - the accompaniments are a long time tradition for meatloaf from my wife's side of the family. The glaze was 1/3 KC, 1/3 Western Carolina and 1/3 J-1 sauce (all of these sauce recipes are posted on the appropriate channel).
I just wanted to show off the thin blue smoke. I used a small chunk of pecan and a few cherry and mesquite chips. The amount of smoke delivered to the meat was just about perfect IMO.
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