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In Reply to: Re: First cook on my new......... posted by Salmon on August 01, 2010 at 19:47:55:
The more I use the 22" the more I like it. I use the 18" fuel ring for shorter cooks and the 22" for the longer cookers. Thing is, I put more meat on for each cook and then have a ton of meat to freeze, so I'm not smoking as often. I really believe smoked meat vacuumed packed and reheated in boiling water, weeks later has a much more pronounced smoke flavor. I use apple, cherry and pecan wood. That said, today I cooked pork steaks on the Kettle, offset with soaked hickory chips and left over lump from my last cook of butts in the 22". I applied Dizzy Pig rub with some additional cinnamon and the last of my Blue bottle. Cooked for 60 minutes. Then I glazed with equal parts of Blues Hog, Honey and apple cider vineager. Born and raised in St. Louis, but these may have been the best pork steaks I've ever done...even without the Mauls.....Fresh corn on the cob and tomatoes and peach/blackberry cobbler made for a pefect weekend ending meal.
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