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In Reply to: Trying to attach photos posted by Fisher1 on November 15, 2011 at 17:44:12:
I'll be darned, it worked. Anyway, I put this thing on this morning at about 8:00 a.m. and have been cooking it all day (it's now 6:45)at 225 degrees on the lid thermometer. I'm not sure how much cooler it is at the cooking grate than at the lid. I put two large hickory chunks in the coffee can you see laying there against the burner and it smoked well. Jackitup gave me this idea in a thread below; I'm grateful to him since one of my main concerns was how to get a good production of smoke. The foil pouches with wood chips don't produce enough smoke for a long cook like this in my opinion. I've turned the cooking temperature up a little and am hoping to finish this thing to the pulled pork stage in another hour or so. Am posting this with the notion that there may be other people like me that can't use charcoal and wood smokers due to a burn ban or because of where they live, or other things.
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