Its a balmy 27F here in Durham, NC today, but neighbors requested BBs tonight so I’m giving it the old college try. It’s the maiden voyage with my new 26†kettle w/ SNS, excited to see how this goes. Nothing too special going on, using up a rub I made a month or so ago from an online recipe. Next time I plan to make Memphis dust though. Just got up to temp, hope everyone has a happy and safe New Year’s Eve, I’ll post a pic of the end result tonight.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
After 5 hours I think they’re "ready" (and not just "done"). Struggled slightly with all the new equipment, slight learning curve, but my 9 year old just devoured a rib and proclaimed it a "10 out of 10" so I guess I can serve them. Happy new year, and stay safe - cheers!
Those do look spectacular... if they're looking that great at the bottom of your "learning curve," I think your friends and family are going to benefit greatly from the process! lol
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Thanks all, appreciate the kind words, they were a big hit. They had a significant smoke ring but not as much of a smokey taste as the last one I did on my 22†kettle using the snake method, even though I used the same amount of apple wood chunks. That was just a single rack though, maybe more racks require more wood chunks? Or maybe I need to figure out better placement of the chunks in the SNS? I also expected the SNS XL to burn for at least 8 hours, but I actually had to add fuel for the last hour (I was up tp temp at 2pm, had to add at 6pm). My guess is this was due to the frigid temps. I’ve always used Kingsford blue but I may try a bag of Weber briquettes, I got to experience them at a buddy’s house and they definitely burned longer. I’ve read Kingsford Long Burning just isnt. So many questions from a basically successful smoke, if anyone has any insights I’m all ears. And happy 2018!
In warm or hot weather you should get a good 8+ hrs at 225ish w/ Kingsford Original, even 10 in some cases. In cold weather, yeah you'll use a lot more. Be sure to keep an air space between your SnS and the outer wall of the kettle. An inch if you can.
Ahhh, that makes sense. With it flush against the kettle I was pretty much heating the kettle itself and losing out to the freezing temps. A 1†buffer would heat the air inside the kettle more efficiently. Thanks Huskee!
Happy new year, and stay safe - cheers! 
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