When using the word joke to describe a product, it is usually a negative connotation. Not so in this case. Jokes bring smiles to my face and invokes laughter. The Kettle and SnS brought pure joy that lasted for hours after a going through a stressful event. On Saturday, I took a trip out to Amish country and at one of the markets, found a nice small cut of pork shoulder that looked great with a price that made packing a cooler a wise choice. At just under three pounds, I planned to cook low and slow on Sunday using the kettle with SnS, my first long cook using this set up. Only prep I did to the meat was open the package and dump a bunch of PBC All Purpose Rub before placing on the grates; nothing else.
Sunday started great with cool weather. About 4 hours into the cook, I had to leave my tended fire to put out some personal emergency fires that unexpectedly flared up. I did not have time to wrap and throw in the oven or even check the set-up. About the only thing I was able to do was text my neighbor when sitting at a traffic light asking to keep and eye on my porch. The last temp I was able to see before bolting out the door was a grill temp of 235 with the meat IT sitting at 160.
I was back home after about 2.5 hours. On my way back home and with my thoughts now shifted back to cooking, I expected the worse and was thinking of my next course of action to save the meal. I thought either the grill temp ran away, or went out. Well, once I got home, the readings were 226 with the meat IT at 185. What a way to lift my spirits! I did not expect these numbers when i got home. I opened the lid and checked the meat and fire. Everything was A OK and the only courses of action I took was bumping the bottom vent open a little and add more water to the reservoir - then open the vents more because my sad pouring skills splashed some water on the coals.
After another hour and a half with the fire staying steady, the meat temp moved 5 degrees so I wrapped it in foil. I skipped lunch so I was not going to wait through the stall. Once probe tender, I wrapped in a beach towel and placed in the cooler for another hour while preparing the rest of the dinner. I made Meahead's KC Classic as it is 100% absolutely perfect when I use my homemade ketchup (It's also good on top of buttered egg noodles) . The PBC rub complimented this sauce superbly and produced a smokey sweet treat with no left overs. The Kettle with the SnS is an amazing set-up.
After taking the meat off, I threw in a handful of charcoal for toasting marshmallows and smores later that night.
Ready to tear apart
Ready to eat
I can put up a good argument that my dog is a good substitute for an instant read thermometer. Whenever I cook meat, he moves and waits at this spot within 15 minutes of when the meat is ready; his nose really knows. He will patiently wait at this spot for one drop to hit the floor - or for me to place the meat on the counter and turn my back for one nano-second.
Sunday started great with cool weather. About 4 hours into the cook, I had to leave my tended fire to put out some personal emergency fires that unexpectedly flared up. I did not have time to wrap and throw in the oven or even check the set-up. About the only thing I was able to do was text my neighbor when sitting at a traffic light asking to keep and eye on my porch. The last temp I was able to see before bolting out the door was a grill temp of 235 with the meat IT sitting at 160.
I was back home after about 2.5 hours. On my way back home and with my thoughts now shifted back to cooking, I expected the worse and was thinking of my next course of action to save the meal. I thought either the grill temp ran away, or went out. Well, once I got home, the readings were 226 with the meat IT at 185. What a way to lift my spirits! I did not expect these numbers when i got home. I opened the lid and checked the meat and fire. Everything was A OK and the only courses of action I took was bumping the bottom vent open a little and add more water to the reservoir - then open the vents more because my sad pouring skills splashed some water on the coals.
After another hour and a half with the fire staying steady, the meat temp moved 5 degrees so I wrapped it in foil. I skipped lunch so I was not going to wait through the stall. Once probe tender, I wrapped in a beach towel and placed in the cooler for another hour while preparing the rest of the dinner. I made Meahead's KC Classic as it is 100% absolutely perfect when I use my homemade ketchup (It's also good on top of buttered egg noodles) . The PBC rub complimented this sauce superbly and produced a smokey sweet treat with no left overs. The Kettle with the SnS is an amazing set-up.
After taking the meat off, I threw in a handful of charcoal for toasting marshmallows and smores later that night.
Ready to tear apart
Ready to eat
I can put up a good argument that my dog is a good substitute for an instant read thermometer. Whenever I cook meat, he moves and waits at this spot within 15 minutes of when the meat is ready; his nose really knows. He will patiently wait at this spot for one drop to hit the floor - or for me to place the meat on the counter and turn my back for one nano-second.
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