Quote:
Originally Posted by Smokin Gator
Maybe for our northern brethren this slow down Brad... Me... I am just getting started after several months of it being too hot to enjoy cooking out in the barn.
A while back someone asked to see my charcoal maze. Here it is:
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Under the charcoal on the left side are four chunks of cherry. I light the far left corner and let it get up to 250 or so. Then I put the meat on and put on the Stoker. Depending on how much I am cooking and how warm it is outside it will usually run from 16-24 hours on that maze.
Tonight I am doing 71 pounds of pork for a benefit at church tomorrow:
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Got the Spicewine settled in at 220 and sitting here acting like I need to do something other than drink this rum and smoke this Party Presidente!!! |
I was the one who asked about the maze, thanks for the photos.
That's one helluva rig...
