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So it's been determined that we're having roast beef for Christmas dinner this year and of course I've volunteered to put it all together. Now this won't be in the smoker since my little offset doesn't hold temp in the winter, so I'll be cooking it low and slow in the oven. I've had my own ideas...
Alright so the title pretty much says it all. Here's some pics before cooking:
Chix was marinated overnight in olive oil and a few other things, then rubbed and let that sit for a few hours while I made the beans and got the fire goin. Smoked on hickory/apple and spritzed generously...
Ok, so first off, I have a Char Griller Smokin Pro, with firebox, no mods. Yes I did remove the football shaped piece of metal from the smokebox. My problem is I'm having a hard time getting the temp to 225. First smoke I did ribs, and had no major problems. The heat did run out a bit too early...
Alright, so I suppose after lurking for a while it's about time for an introduction (plus it doesn't hurt I have some time to kill at work, haha). So here are the vitals:
Gear: Char Griller Smokin Pro with the firebox (no mods....yet)
Experience: Still learnin. I've done a fair amount of...