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Some highlights of the first cook:
- It was quite easy to the smoke right. I lit a 2/3 chimney of lump charcoal and added it to the fire box once it glowing. Once I added the splits it easily came to the 275* target temp I was shooting for and the smoke ran clear within 15-20 minutes, at which point I added the spare ribs.
- I used cherry splits my neighbor seasoned himself - they all flamed very quickly and I ended up adding a split every 30 minutes throughout the cook. I quickly realized that I would run out of the cherry before the wrap, so I picked up some oak from a local gas station and split the wood to a good size for the smoker size.
- I was surprised by how much wood I used - I think I have found a good source for seasoned wood at a reasonable price, so that should help out.
- the difference between the true temp reading and the probe at grill level was a steady 20* until I added the ribs at which point it was 30-40* - I wonder if I had the probe too close to the meat.
-the heat was higher closer to the stack opening based on how the ribs and rib tips nearer to the opening cooked.
-the ribs had a great smoky flavor - not too much. I just used salt-pepper and then added some bbq sauce when I wrapped. The color was a good dark red mahogany.
I am super pumped about this purchase and well it performed. I did try to grill some wings from the fire box on Saturday that didn't work so well - but that is for a separate post.
Thanks for all your encouraging words.
RobLast edited by Rob whatever; August 16, 2021, 12:14 PM.
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Love me some cherry wood. It makes you want to be around the aroma of smoking meat.Last edited by Jerod Broussard; August 16, 2021, 11:54 AM.
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Great aroma, burned cleanly and left a good coal bed.
Rob
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This weekend it was a pork butt. First thing. I find it really fun to get the smoker rolling and seeing the first log catch fire. It took a little over 30 minutes from lighting a chimney until I got clean smoke. From then it was smooth sailing, just adding a stick every 30 minutes, tending to the fire or so I thought.
I had to pick up my son from soccer about 3 hours into the cook, so I dropped a good sized split on the coal beds, waited until it caught on fire and then hit the road. That plan worked until I ran into traffic on the way home. I kept checking the grill temp on my Signals and it started taking a dive at the 30 minute mark. When It got down to 230* I called my wife to have her add a split. I cut off the express way to avoid traffic by going cross country and proceeded to hit every red light - my son thought that was hilarious. By the time I got home the fire had died - my wife, bless her heart, grabbed the biggest split she could find and dropped it right in the middle of the coal bed, immediately killing it. Anyway, I lit another chimney and 30 minutes later I was back up to 275*. I lost about an hour of heat but the pork butt held a 140* or so for the entire down time. The butt came out wonderfully - the quality of the smoke flavor is really good so far. I used seasoned oak splits the entire cook.
Next week, I will do chickens and cook from the fire box - I'm not sure I can get the temps up high enough but I plan on putting a full chimney to start the coal bed and then load it up with wood -hickory this time. I will take the baffle of the fire box opening and move the chicken closer to that area. Any thoughts or tips are appreciated.
Rob
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Looks great, I like that finish. Also, looks like they have upgraded the wheels vs. what I have on my M1 (ordered in late 2019 or early 2020), the wheels were something I feel like could have been improved so nice to see they did that. Are the wheels hard, it almost looks like there's a rubbery material on them?
FWIW for cooks when you have to leave, lump/charcoal in the firebox works great, maintains temps once you have them dialed in without the need for a fan/controller.
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Originally posted by Walt Dockery View PostLooks great, I like that finish. Also, looks like they have upgraded the wheels vs. what I have on my M1 (ordered in late 2019 or early 2020), the wheels were something I feel like could have been improved so nice to see they did that. Are the wheels hard, it almost looks like there's a rubbery material on them?
FWIW for cooks when you have to leave, lump/charcoal in the firebox works great, maintains temps once you have them dialed in without the need for a fan/controller.
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