Doing the usual mix of meats:
- Chicken legs
- pork country rib
- tilapia fillet
- beef patties
- salmon fillet
- white potato, halved
| Weather | 36° and rain has stopped but it remains cloudy. Wind is light at 7 mph. |
| Firewood | Briquettes and chunks of Cherry wood.I did add a couple cups of water to the water pan. |
| 1:07 PM | Hot coals on a modified Minion lay. |
| 1:22 160° | Time to put meat on! |
| 1:46 157°/36° | Temp recovering after opening to put meat on. |
| 2:26 205°/37° | Raining now - just a light drizzle but apparently enough to keep a lid on temps. It seems like there is no need to close down the bottom vent at all. |
| 2:35 212°/37° | Fish gotta be done - burgers too, so everything off the top grate. Meat probe put in the pork too. And the now waterless water pan was sizzling right along so I cut down the bottom vent to about 1/2. |
| 3:00 206°/152° | |
| 3:30 205°/154° | Time to open up the bottom vent a bit? I think so! Stirred the coals about too |
| 4:13 248°/177° | Coming along nicely. At 180° the chicken. pork and spuds will come off. |
| 4:30 248°/182° | Meat and spuds off! And it sure does smell good in the kitchen! |
Here are our initial taste test impressions:
- Chicken legs - nice subtle flavor
- pork country rib - nice subtle flavor
- tilapia fillet - very nice flavor
- beef patties - subtle
- salmon fillet - very nice flavor
- white potato, halved - very nice flavor
Overall, the cherry was not a strong flavor but complements fish and potato very well. Both salmon and tilapia were very good. With beef and pork the flavor was good but more subtle.
I tried something a little different this time. I went with tables to format the running notes for the smoke. In a formatted document I use hanging indents but I cannot see how to do that in HTML.
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