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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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This is how you smoke chuck in the rain...

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  • Jerod Broussard
    replied
    I loathe rain gutters aka "branch and leaf catchers." I had to remove one gutter since all it did was rot the house at the terminal end of the gutter. Local guy put metal a roof on his house and went with a really heavy gauge and just draped it over the sides in lieu of gutters.

    I don't have a problem combining multiple pieces of meat in one pan.

    Leave a comment:


  • jfmorris
    commented on 's reply
    Sadly, I went out there, dropped the chucks into 2 pans, and darned but you cannot fit two 9x13 rectangular pans on the 22" kettle without overlapping the SNS. So, pulled them out and wrapped in a double layer of foil. Sorta bummed, as I had cut up a bunch of bell peppers and onions I wanted to add to cook in the pan with the meat. Next time I will try that with just one chuck.

  • jfmorris
    commented on 's reply
    HawkerXP I checked the coals when wrapping the chucks around 150F, as things were stalled really bad and I was growing concerned with making dinner. Racked the coals with my charcoal rake, and got back to cooking. Not gonna add any coals yet, as I am still in the 225-250 range.

  • HawkerXP
    commented on 's reply
    Just the plain SnS. I just jab the coals around the 4th hour and drop in a few unlit.

  • HawkerXP
    commented on 's reply
    I use pans as well.

  • Troutman
    commented on 's reply
    I use alumninum pans. Same difference but better for handling and capturing juices. Plus you can cover or uncover for a finish. I prefer that method personally

  • Troutman
    commented on 's reply
    Yea when I say “kitchen” I really mean shelter, sink, more prep surface and storage. My cookers will have niches in which to reside. Too much invested in them, this will be their home

  • jfmorris
    replied
    Well, if they ever hit 150F I may go ahead and wrap. Does it matter if I wrap tightly in the foil with the broth, or can I use my big stack of disposable aluminum pans and lids?

    Leave a comment:


  • DWCowles
    replied
    Yep! That’s the way I do it too...under a shelter.

    Leave a comment:


  • jfmorris
    commented on 's reply
    Was that a SNS or SNS Plus? I've not had too much of an ash issue with the regular SNS, but will rotate the handle on the Performer a few times to clean out ash when I get out there at some point.

  • jfmorris
    commented on 's reply
    Yuck. I hate frozen rain! Then again, its pretty muddy down here now...

  • jfmorris
    replied
    Right now I am in a stall - the meat has been hovering around 146 the past hour.

    Leave a comment:


  • jfmorris
    commented on 's reply
    Thanks - one of these was 3.5, and the other was 3.7, so good point. I'm hoping to get at least one done by 6pm (started at 10AM) for dinner tonight. My plan at the moment is one will smoke unwrapped to 180 for slicing, the other will get wrapped at 160 and pulled at 205, for pulling, and the pulled one will be tomorrows lunch.

  • jfmorris
    replied
    Troutman yes over the winter the "pavilion" I built for the wife last May has helped a lot with cooking in inclement weather. I have about a 10 foot dash from the screened porch, down 3 steps and into one end of it, then I am dry.

    I was originally going to build a fixed outdoor kitchen but not under the roof, as I felt smoke would eventually get the roof greasy and dirty looking. I've not seen evidence of that yet though, and have rolled one grill or another up under the roof for a lot of cooks now. That said, I have somewhat changed my mind on fixed outdoor cooking arrangements. I think now I prefer having the standalone smokers and grills, so that I can rearrange them or move them as needed. Once its built in, that is not an option. I do think I will eventually build or buy an outdoor "kitchen cart" that has a stainless top for prep, and some enclosed storage, on wheels. That way I can get some more countertop prep and serving space, but with it on locking casters, I can re-arrange as needed.

    I had the offset and a 2nd kettle out there most of the winter, but moved those to another paved area recently, unfortunately not where it has shelter. Right now I am just keeping the ones that see the most use - Genesis and Performer - out there.

    One nice thing with a true outdoor kitchen would be a sink with running water, but that also brings a lot more cost and complexity.

    Leave a comment:


  • HawkerXP
    replied
    Don't forget to poke down some built up ash. The 3.5lb chuckie I did last weekend was 10 hours on the Weber with SnS.

    Leave a comment:

Announcement

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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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