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Post by huntnetime on Oct 12, 2014 11:51:50 GMT -5
Turned out tender with good smoke. I like this little piece of stainless steel sheet metal.  |
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Post by rangerone on Oct 13, 2014 18:09:32 GMT -5
Those look great and remind me that I have two racks in the freezer and I will have to smoke before the cold weather gets here. Yours look like really large racks as well. Barely enough room to get them both on!
Just a few questions:
1. Did you use any wood for smoke, and if so what kind?
2. What size kettle do you have?
3. How long did the cook take?
4. What was the grill temperature for your cook (if you checked it)?
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Post by ncsmoker on Oct 13, 2014 18:36:04 GMT -5
Yep those look great. I see you have the pan down in the SN. After more than a year of using the SN and 20 years of using the Weber baskets I use the larger 1/4 loaf pan and place it on top of the grill over the hot briquettes. This allows me to add more coals to the SN and a larger chunk of wood that smokes an hour. So I do every thing every hour, stir the coals, add water and add a new piece of wood.
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Post by huntnetime on Oct 13, 2014 22:18:05 GMT -5
Those look great and remind me that I have two racks in the freezer and I will have to smoke before the cold weather gets here. Yours look like really large racks as well. Barely enough room to get them both on! Just a few questions: 1. Did you use any wood for smoke, and if so what kind? 2. What size kettle do you have? 3. How long did the cook take? 4. What was the grill temperature for your cook (if you checked it)? They barely fit my grill but just made it. They are pretty standard sized for down here in South Texas.
1. Did you use any wood for smoke, and if so what kind?
Pecan wood chunks(dry)
2. What size kettle do you have?
22.5"
3. How long did the cook take?
About 5.5 Hours
4. What was the grill temperature for your cook (if you checked it)?
200-225F
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Post by huntnetime on Oct 13, 2014 22:19:53 GMT -5
Yep those look great. I see you have the pan down in the SN. After more than a year of using the SN and 20 years of using the Weber baskets I use the larger 1/4 loaf pan and place it on top of the grill over the hot briquettes. This allows me to add more coals to the SN and a larger chunk of wood that smokes an hour. So I do every thing every hour, stir the coals, add water and add a new piece of wood. Yeah...I did that for the packer brisket. Knew it was going to be a much longer cook and wanted plenty of "fuel" in the SN. It worked out great. |
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Post by rangerone on Oct 15, 2014 8:31:26 GMT -5
Those look great and remind me that I have two racks in the freezer and I will have to smoke before the cold weather gets here. Yours look like really large racks as well. Barely enough room to get them both on! Just a few questions: 1. Did you use any wood for smoke, and if so what kind? 2. What size kettle do you have? 3. How long did the cook take? 4. What was the grill temperature for your cook (if you checked it)? They barely fit my grill but just made it. They are pretty standard sized for down here in South Texas.
1. Did you use any wood for smoke, and if so what kind?
Pecan wood chunks(dry)
2. What size kettle do you have?
22.5"
3. How long did the cook take?
About 5.5 Hours
4. What was the grill temperature for your cook (if you checked it)?
200-225F
Thanks for the extra info!! |
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