Preparing for Father's Day

HoosierKettle · June 17, 2017, 03:16:47 PM

I think my bases are covered.

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ryno5000 · June 17, 2017, 03:25:48 PM

Nice..I'm smoking a brisket myself. Happy Father's Day!

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Final Pythagoras · June 17, 2017, 03:38:08 PM

Like to see it when it's done...I did one today, so I would have the time with family.

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HoosierKettle · June 17, 2017, 03:50:01 PM

Quote from: Final Pythagoras on June 17, 2017, 03:38:08 PM
Like to see it when it's done...I did one today, so I would have the time with family.

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Yeah that is my thinking as well. I'm going to do a butt and a brisket and and pit beans. All will be done before people come over so it should be nice and easy.

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HoosierKettle · June 17, 2017, 03:51:44 PM

Whoops, just missed what you said completely. You did yours TODAY. Good idea. We don't have a lot going on tomorrow so I figured smoking some stuff would be fun.

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HoosierKettle · June 18, 2017, 04:48:01 AM

Got a late start. I'm finally getting to try lump for a long cook. I left the door off while it was getting going. It was raging pretty good but as soon as I put the door on, it settled down almost immediately. I have noticed kbb can be like a run away train if I would have done the same. It's been an hour with all vents open and temp is just around 210. This pic is when I first put meat on.

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kettlebb · June 18, 2017, 05:23:55 AM

Mmmmmm smokey goodness

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HoosierKettle · June 18, 2017, 06:45:00 AM

Chance of rain today. I'm using a canopy that's tied off. Temps holding perfect 3 hours in. Difference between lid therm and grate is only a few degrees so I'm very happy with the lid therm upgrade.

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HoosierKettle · June 18, 2017, 08:58:33 AM

About 6 hours in. Internal is 163 on the brisket. I didn't check the butt. I'm not getting the color I'm looking for on the brisket but the butt looks perfect.

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wessonjb · June 18, 2017, 10:05:49 AM

Looking good. What thermometer did you get for the upgrade ? Been thinking about adding one for my 18and 22

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HoosierKettle · June 18, 2017, 10:12:24 AM

Quote from: wessonjb on June 18, 2017, 10:05:49 AM
Looking good. What thermometer did you get for the upgrade ? Been thinking about adding one for my 18and 22

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I just got the weber therm and bezel. 63028 and 63027 from ereplacement. I think it was around $30 total. It has been well worth it for me. Personally I don't like to goof around with wires. I will use a digital meat therm and probe towards the end once in awhile. Usually I just use my instant read when I know I'm getting close.

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wessonjb · June 18, 2017, 10:59:35 AM

Mine are off for some reason with my digital. Someone was saying get the river country brand. Got screws to calibrate to the cooking grates . Thought maybe that's what you got !https://www.amazon.com/River-Country-RC-T3W-Professional-Thermometer/dp/B004DK92ES

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HoosierKettle · June 18, 2017, 11:45:45 AM

2 of mine that I have had since new are very accurate. The long stem one on my gen2 is grossly inaccurate. It runs anywhere from 125 to 175 degrees high lol. Maybe they wear out or some are bad from the start. Not sure which.

The ro lump is holding rock steady temps. It's been stuck between 225-235 for 8 hours solid. I made one damper adjustment the entire time. I started with a full ring so I will be interested to see how much I have left after 10-12 hours. Not sure why lump gets a bad rap for low and slow. They seem to work great. Better in imo.

That is with water in the pan which is the same way i have done with kbb

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HoosierKettle · June 18, 2017, 11:49:11 AM

She's looking decent now. Bark is pretty much set.

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HoosierKettle · June 18, 2017, 12:52:24 PM

A full ring of lump got me 9 hours. I just had to refuel. For those that didn't already know (myself included)

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Preparing for Father's Day