Fired up the new rig yesterday for a tri-tip and a porterhouse. Started with Oakridge Santa Maria rub (seemed natural).
Then some Royal Oak lump charcoal flanked by a couple of Kingsford hickory splits from Home Depot.
Rearranged the logs after a while (no idea where this was a good move).
Brought the grate down and got a decent sear at the end.
I didn't get any pics cutting into it as everyone was wolfing it down...but they would have showed closer to medium than the MR I was shooting for. Practice will make perfect I'm sure.
Found myself adjusting the grate height constantly which I'm sure was unnecessary.. Meater mostly said ambient temp was low 200s. Right after I moved the logs it got hot even up high and I moved meat to indirect for a bit.
Today am trying the offset to smoke some small hunks of pork but...so much adventure to pursue!
Then some Royal Oak lump charcoal flanked by a couple of Kingsford hickory splits from Home Depot.
Rearranged the logs after a while (no idea where this was a good move).
Brought the grate down and got a decent sear at the end.
I didn't get any pics cutting into it as everyone was wolfing it down...but they would have showed closer to medium than the MR I was shooting for. Practice will make perfect I'm sure.
Found myself adjusting the grate height constantly which I'm sure was unnecessary.. Meater mostly said ambient temp was low 200s. Right after I moved the logs it got hot even up high and I moved meat to indirect for a bit.
Today am trying the offset to smoke some small hunks of pork but...so much adventure to pursue!
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