Good day Ladies and Gentlemen.
SWMBO went out a few weeks ago and got me a Masterbuilt Extra Wide as a early birthday present, early because she needed me to load and unload it from the van. So being the naughty fellow I am when I got home I assembled the unit and fired it up to season it and burn off anything from the manufacturing process. While that was going on I made sure I was at the butcher's door with coffees in hand before he unlocked it.
Needless to say the first weekend I smoked up three pounds of bacon and a nice top sirloin roast. The wife was on me about smoking three pounds of bacon being way to much, needless to say come Wednesday morning when I went make a sammie for work no bacon was to be found in the fridge. Questioning the wife I asked what happened, she came back with it was good and I should of not limited myself to a mere three pounds of bacon on Saturday. What can you do? She also loved the roast did up for Sunday dinner.
Already I have added a cast iron pan to the set-up control the wood chunks form flaring up and a Nomex gasket around the door to fill-up/seal the 1/8in gap along the hinge side to help keep in the smoke and heat.
For Saturday SWMBO as sprung a party on me and said I should smoke up some chickens and ribs. Which I am all up for, though I do have some time management questions. Main one being how do I go about ensuring the ribs and chickens come off about the same time or close enough to each other that I warp in foil while waiting on the other to finish. I plan on spatchcocking and brining the chickens for a couple of hours on Saturday. Friday afternoon I plan on grabbing some side ribs from Costco and rubbing them down and sticking them in the fridge overnight.
SWMBO went out a few weeks ago and got me a Masterbuilt Extra Wide as a early birthday present, early because she needed me to load and unload it from the van. So being the naughty fellow I am when I got home I assembled the unit and fired it up to season it and burn off anything from the manufacturing process. While that was going on I made sure I was at the butcher's door with coffees in hand before he unlocked it.
Needless to say the first weekend I smoked up three pounds of bacon and a nice top sirloin roast. The wife was on me about smoking three pounds of bacon being way to much, needless to say come Wednesday morning when I went make a sammie for work no bacon was to be found in the fridge. Questioning the wife I asked what happened, she came back with it was good and I should of not limited myself to a mere three pounds of bacon on Saturday. What can you do? She also loved the roast did up for Sunday dinner.
Already I have added a cast iron pan to the set-up control the wood chunks form flaring up and a Nomex gasket around the door to fill-up/seal the 1/8in gap along the hinge side to help keep in the smoke and heat.
For Saturday SWMBO as sprung a party on me and said I should smoke up some chickens and ribs. Which I am all up for, though I do have some time management questions. Main one being how do I go about ensuring the ribs and chickens come off about the same time or close enough to each other that I warp in foil while waiting on the other to finish. I plan on spatchcocking and brining the chickens for a couple of hours on Saturday. Friday afternoon I plan on grabbing some side ribs from Costco and rubbing them down and sticking them in the fridge overnight.
