OK, have a long day on the smoker planned today. Going to try to get 2 shoulders done in time for dinner, and some baby back ribs for my folks. Also thought I would try to keep track of my charcoal / split use, as I haven't really monitored that closely before. I'll set up a table for the firebox details here at the top, then add pictures and details below.
Two shoulders from local supermarket
Prepped with Jeff's rub the night before
Started with about 10 lbs of lump and a couple chunks of hickory
Chimney with briquettes
Briquettes added to FB
Temp stable at 230°, add meat
Top and bottom vent just barely open to keep temp stable from 230° to 250°
OK, at this point drove to neighborhood Tim Hortons for some coffee. Addicted to the TH coffee, not sure what they add to it but I'm hooked. Okay, back at 6:15 to nice TBS, everything looking good so far.
I'll be back....
Time | Detail |
Night before | Set up firebox with ~10 lbs lump and 2 chunks hickory in firebox. |
4:30 | Light 1 chimney briquettes |
5:15 | Add chimney to fb |
5:25 | CC stable @230°, TBS, add meat |
6:30 | Add 2 more hickory chunks |
Prepped with Jeff's rub the night before
Started with about 10 lbs of lump and a couple chunks of hickory
Chimney with briquettes
Briquettes added to FB
Temp stable at 230°, add meat
Top and bottom vent just barely open to keep temp stable from 230° to 250°
OK, at this point drove to neighborhood Tim Hortons for some coffee. Addicted to the TH coffee, not sure what they add to it but I'm hooked. Okay, back at 6:15 to nice TBS, everything looking good so far.
I'll be back....
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