Weather is frosty at 32°F and wind light at just under 10 mph.
Eggs were boiled and peeled. We never got around to coloring them. :(
This is going to be a quick smoke on the mini. I did use the mini-chimney again. :D I added a couple small chunks of cherry for smoke wood. I started out with both vents on the SJG (Smokey Joe Gold) about 1/3 open but at about 5 minutes I closed one completely. I also then added an empty water pan which I had left out.
time | temp | comment |
9:45 AM | ° | Eggs on! |
9:49 | 333°/255° (grate/lid) | Added empty water pan. |
9:55 | 271°/? | That's better - I don't need too much heat in the eggs. |
10:05 | 289°/240° | Eggs off! |
Results
I just need to remember to put the diffuser pan in place before starting the smoke.
But wait! There's more. I was wondering what else to do with a hot smoker and decided to throw the three rib bones on that I had trimmed off the standing rib roast when carving it. That should make a nice lunch. :DOutside temp is now up to 34°F.
I opened the mini-WSM up and threw on a few more pieces of lump. I had already closed it up, but the vents on the SJG do not close very tightly so some coals were still burning. I also threw on a couple pieces of oak and a chunk of mesquite. In a few minutes the wood was smouldering so I closed things up and put the meat on. I also opened one bottom vent about 25%.
time | temp | comment |
10:45 AM | Bones on! | |
10:51 | 307°/? | |
10:56 | 322°/210° | Closed the single bottom vent to just a crack open. (Top vent still wide open.) |
11:30 | 319°/? | Meat off. |
The ribs and other piece were very tasty but the rib was pretty gristly. I put the other two back on a much cooler grill (225-250°) and left them on for a couple hours. I'll find out if that helped when I eat them.
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