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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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18-12-2004, 08:50 PM
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2:40 update, like you care! (grin)
Anyway, it was 32 degrees when I got up at 7AM, it's now 59 degrees,
sunny with little to no breeze. Almost have the lawn mowing complete. The turkeys were started at 11AM, by now they are lighly browned, internal temp of 116 degrees, no idea what cooker temp is as all my probes 'cept one are broke. Put in a secod load of coal and wood around 1:30PM. The sweet smell of smoking wafting thru the air is delicious. You know the wood is burning just right when you get that "sweet" scent from it! The sheild for the water seems to be a winner folks! The pan is just barely simmering, not boiling and looks as if it's only gone down by barely 1/4 an inch! Nearly 4 hours. I'm loving it, now just have to finish the birds off to see how the rear ones have faired. -- Mike Willsey http://groups.msn.com/ThePracticalBa...ewwelcome.msnw (AMWILCOMPORIUMNET) (@ between L&C, dot between M&N) 
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