Beer, wine, whiskey (all the variants) shine, gin......... vehicularly utilitarian. V8? In the "right" drink.
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Help a newbie with Boston butt timing
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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One more question for you gentlemen since you've all been so awesome. To mop, or not to mop? I understand that the evaporation will extend the stall... is it worth it? I'll be using a mustard base and Memphis Dust for my rub, and have made batches of Meathead's Columbia Gold and Lexington Dip sauces.
I'm leaning towards just skipping the mop to try and follow the KISS principle.
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Originally posted by richinlbrg View PostBeer, wine, whiskey (all the variants) shine, gin......... vehicularly utilitarian. V8? In the "right" drink.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
-
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
T&P, I don't normally mop. First, let guests season to their liking, and for this one.....KISS. You have a lot on your platter. Should 't you be lighting up about now???
U
Shhhhh, but I have, in fact, quietly put beer in my drip pan (but it might be an excuse to put the rest in my mouth). Better to save that beer for your mouth, at the appropriate time. There is a whole thread on this, as I recall.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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So the food has been on for just under six hours. Lessons learned thus far:
1) The unseasonable warm "winter" we've had the last month in Albuquerque has completely spoiled me. Today is not fun. Constant 25-30 mph wind and 36° outside. And it was 73° two days ago.
2) I am burning through an insane amount of charcoal. With the Smokenator and CyberQ I can usually not muck with the pit for about four hours. I'm feeding the beast every 90 minutes or so. Getting the pit in a sheltered area was key.
3) If I had a child I would sell them on Craigslist and use the money to buy an insulated cabinet smoker.
4) Meat is at 150° or so, and I haven't stalled yet it appears. Still waiting.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
-
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Good lessons, all! Sounds like you are well on your way! The big change in weather does kin of hit hard, but you adjust quickly. We are in the thirties now, and I am about ready to put on some shorts. What time are you looking to serve?
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
-
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
I would think so. If you get tight on time, wrapping might accelerate it for you, and let the temp go up. Hope you'll keep us posted, and remember, it didn't happen if you don't have pics!
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
-
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
-
Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Comment
-
Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
-
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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