The photos show my progress of trying to get it balanced because of the bone inside.
Temp was a little hot so I've been bringing it down slowly. Both top and bottom vents nearly closed.
Removed fat cap and salted Nov 16th at 6:30pm.
Placed on rack on pan and put in fridge uncovered.
Covered with Meatheads Memphis dust.
Gonna use SnS and drip n griddle with a pan under meat.
Put about 15 lit charcoals on one side and fill the rest with unlit.
Add a 4oz piece of apple wood twice 30 minutes apart.
Put meat on at 11:00am.
Oven probe stuck on CB hole where I had tape.
At 300°, I closed upper vent to 1/2 and lower vent to 2 1/2. Wait and see what temp does.
Having trouble getting temp down. 12:00, 1 hr later still at 316°.
1:00, 2 hrs later 283°.
2:00, 3 hrs later 283°.
Closed down both vents nearly closed. 1/2 hr later temp is at 277°.
3:00, 4 hrs later 264°.
At 3:30 IT is 177°. Gonna let it cook a little longer.
Picture 1. Seasoned with Memphis dust and trussed nice and tight.
picture 4. I started with to many lit coals. The fire temp was about 316°. I wanted about 250-275°. I couldn't get it down without closing then down. I didn't want to take a chance and let the fire go out.
Picture 5. Because there was a large bone, I couldn't center the spit very well and had to use both balancers and a pair of channel locks to get it balanced. This is important.
picture 8. Both vents top and bottom nearly closed.
​​​​picture 7. I used these clips to help hold the lid on real tight.
picture 9. This hole is where I inserted the digital thermometer.
Temp was a little hot so I've been bringing it down slowly. Both top and bottom vents nearly closed.
Removed fat cap and salted Nov 16th at 6:30pm.
Placed on rack on pan and put in fridge uncovered.
Covered with Meatheads Memphis dust.
Gonna use SnS and drip n griddle with a pan under meat.
Put about 15 lit charcoals on one side and fill the rest with unlit.
Add a 4oz piece of apple wood twice 30 minutes apart.
Put meat on at 11:00am.
Oven probe stuck on CB hole where I had tape.
At 300°, I closed upper vent to 1/2 and lower vent to 2 1/2. Wait and see what temp does.
Having trouble getting temp down. 12:00, 1 hr later still at 316°.
1:00, 2 hrs later 283°.
2:00, 3 hrs later 283°.
Closed down both vents nearly closed. 1/2 hr later temp is at 277°.
3:00, 4 hrs later 264°.
At 3:30 IT is 177°. Gonna let it cook a little longer.
Picture 1. Seasoned with Memphis dust and trussed nice and tight.
picture 4. I started with to many lit coals. The fire temp was about 316°. I wanted about 250-275°. I couldn't get it down without closing then down. I didn't want to take a chance and let the fire go out.
Picture 5. Because there was a large bone, I couldn't center the spit very well and had to use both balancers and a pair of channel locks to get it balanced. This is important.
picture 8. Both vents top and bottom nearly closed.
​​​​picture 7. I used these clips to help hold the lid on real tight.
picture 9. This hole is where I inserted the digital thermometer.
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