I chose to put this under Recipes, Techniques etc. under pork, as in wibs, St. Louis style. Although it should be under the burn baby burn category. In the master cooker that I am, I weally thought I was something when I put my wack of wibs on my 22 W/SnS. Ooohh ya, I was weady. I even used my single match routine(it took two cuz I was trying to take a picture). Set my kettle, set my Chef’s Alarm, bein that I didn’t need a probe n’ stuff. And took my dog for a long walk, about 2 hrs. Came back,& took a look at the temp & it was weadin 170, hmmm I thought so I cranked it open a little more & took a peak & thought they are lookin weally good at 2 to 2 1/2 hrs (eyebrow raise).
Went & did some stuff & came back to the kettle & it was at 185. Checked the Wibs & they told me to git my thermapen. It wead 200! Hoewee moewee! I rechecked the Chef’s Alarm and saw a C next to the temp. Fine and dandy, that’s another fine mess I got
myself into. There were also a couple of potatoes that my wife slipped in right over the coals about 15 min before I came home that she didn’t tell me about.
Danjohnston949 you are not the only backyard crematorist. The wibs were edible, just a tad dry. I had a mouthful when my wife took a bite and said "wow, it sure has a nice bark". I came weally close to laughing my food out. So, for techniques, I did a wack of St L wibs in 3 hrs. Won’t try it again. It was OK & it sure had a nice bark.
Went & did some stuff & came back to the kettle & it was at 185. Checked the Wibs & they told me to git my thermapen. It wead 200! Hoewee moewee! I rechecked the Chef’s Alarm and saw a C next to the temp. Fine and dandy, that’s another fine mess I got
Danjohnston949 you are not the only backyard crematorist. The wibs were edible, just a tad dry. I had a mouthful when my wife took a bite and said "wow, it sure has a nice bark". I came weally close to laughing my food out. So, for techniques, I did a wack of St L wibs in 3 hrs. Won’t try it again. It was OK & it sure had a nice bark.
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