sounds wonderful.


"Brick" > wrote in message
ster.com...
>
> On 18-Aug-2009, Desideria > wrote:
>
>> On Tue, 18 Aug 2009 18:11:41 -0500, "Granby" > wrote:
>>
>> >Lee, I have all but stopped using my gas grill. Right now I am taking a
>> >
>> >piece of meat and dividing it into thirds are trying different sauces
>> >and
>> >rubs. Made a few from ideas here on the groups and bought some already
>> >made.
>> >
>> >Since most of these people know so much, I doubt they remember the
>> >beginning
>> >days when everything was a challenge.
>>
>> Oh, yeah. We do... ;-)
>>
>>
>>
>> Desideria
>
> I had a gas fired vertical (bullet) smoker for many years without ever
> using
> it to smoke anything. I only grilled with it and it wasn't particularly
> good for
> that. I came across alt.food.barbecue somehow in 2003, bought my offset
> smoker and the fun began. By the end of '04 I was so frustrated with the
> thing I was ready to pay someone to haul it off. I didn't though and
> things
> gradually got better.
>
> I spent a pleasant day today mostly on the couch because I didn't feel
> particularly well. But my smoker plodded merrily along with two pork
> butts and to racks of spares aboard. I had to add some fuel at the three
> hour point and then about every two hours after that. I open the chimney
> damper all the way when I start the pit and set the firebox damper about
> one inch open. That's the way they stay until I shut down the pit.
>
> The butts acted normally today. They took the typical (for my pit) 7 hours
> and stayed with in a degree or two with each other the whole time. (I put
> the temp probes in after the four hour point and look for about 195°F to
> call them done. The ribs were slow today. I'm used to getting them done
> in the same pit with the butts at about four hours. Not today. They took
> a good hour longer then the butts. Go figure. It's done when it's done.
>
> Yes, I remember the early frustration. I made some creosote and actually
> had to throw some portions out once or twice. Today, I watched TV and
> never once worried that the meat wouldn't cook to my specifications. I'm
> not even finishing the meat in a holding box. It'll cool on the counter
> and
>
> eat just fine when I get ready for it.
>
> Supper tonight will be freshly smoked pork ribs with my own BBQ beans
> and some Winn Dixie deli potato salad and cole slaw. I'll have some
> pickled jalapenos on the side, but Nathalie won't touch those.
>
> --
> Brick (Experience hath shewn, that even under the best forms of government
> those entrusted with power have, in time, and by slow operations,
> perverted
> it into tyranny.)
> Thomas Jefferson