Had me a ball with the smoker this week and a lot had to do with me getting to use my new maverick XR50. I had used it prior to this past Sunday but that was just to better familiarise myself with my vertical smoker to measure temp difference from bottom rack to top rack. Sunday I used the "faux" kettle for a first time indirect cook with 3 different steak cuts, sirloin rump and picanha and 4 lamb loin chops for the wife. This was my first in meat use of the XR50. The steaks turned out ok enough for a first attempt but found they were a tad more Smokey than I would have liked and this was agreed by all partakers. I refuse to discuss the results of the lamb chops. On Monday back with my familiar smoker I smoked 34 pieces of skinless boneless chicken breasts that turned out perfect. Tuesday cooked 30 or so chicken wings (a 1st 4 me) and another 10 breasts due to popular demand. Wings are now in my top 3 favourite foods. Wednesday was 2 Warthog legs cut into 4 pieces a pork belly and beef short rib. The pork belly was awesome and the beef topped that according to me, others favoured the belly. I smoked 2 blocks of cheese, mozzarella and mature cheddar to mix into my mac and cheese sauce. I didn’t want to stop smoking but it starts to get expensive so I had a break today. I have requests for me to smoke take home food for some of the peeps at the company. I call it becoming famous this part of the world. Think I’m going to have a busy next week.
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