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Fight with the wind & lost.
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Fight with the wind & lost.
Cooked some country style pork wibs. They ended up barely edible cuz they cooked in 3 hrs at anywhere between 275 & 350 degrees. I can’t say I’ve had such a fluctuation in temps. It would jump or drop 20 to 30 degrees in seconds. Meanwhile climb in 30 degree blocks in minutes. The wind was fierce & I had the vents practically closed on my Weber. Went for a walk with my dog 1 1/2 hrs into the cook, came back 1 1/2 hrs later & the coals were spent & the meat had a nice "bark". Most of it was edible, little small porcels were, ahem, charred. Thank goodness for fat! Here’s proof:
Last edited by FireMan; June 10, 2019, 10:39 PM.Tags: None
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Club Member
- Sep 2015
- 8598
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
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to fiddle with a more capable cooker)
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They call the wind Mariah ... although I can suggest a few four letter alternatives if that would help ... 😎 ...
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