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Old 06-24-2009, 04:52 AM   #1
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Fired up the SS1

Hey gang,

The rains here in Charleston have been relentless. Some plan changes for last weekend created an extra day off. The weather looked cooperative, and I had some demand for ribs and Q to fill , so I fired up the SS1 and put it through a good solid quantity cook. I used Royal Oak Lump Charcoal and hickory chunks for wood.

The cook went smoothly. I'm feeling my time lines shorter than what I am accustomed to from my offsets. The last time I fired the pit St. Louis Spares went in about 41/2 hours at 250. I backed the temp off to about 240 and got some times I am more used to. I am experiencing some char on the underside of the ribs. If anyone has a solution to eliminating that, I would be much obliged. The char is not sugar based so I think I'll cut back the heat on the next cook and see what happens. No foil used for the process. I would think I shouldn't need it. Even though I don't have a water pan, moisture in the enviornment is good, and the cooker is very tight.

The pork butts took between 10 and 12 hours at 240.

Fuel consumption was very good. 2 bags of charcoal went 28 hours and I kicked up the cooker after it was empty to burn off the grates a little bit.

Question: If you use a double wall insulated cabinet smoker what are you target temps for various cuts?


Pictures here:

http://picasaweb.google.com/jwaiboer/Practice622#

Enjoy!
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Old 06-24-2009, 09:07 AM   #2
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Looks like you had a busy couple of days.
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Old 06-24-2009, 11:29 AM   #3
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Char is not necessarily a bad thing. I thought it look very good.
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Old 06-24-2009, 11:33 AM   #4
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Quote:
Originally Posted by Captain Morgan
Char is not necessarily a bad thing. I thought it look very good.
Looks great from where I'm sittin and I agree with Cappy on the char.
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Old 06-24-2009, 11:51 AM   #5
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Looks awesome... Nice job on the quantity cook.
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Old 06-24-2009, 04:46 PM   #6
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Looked good to me....
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Old 06-24-2009, 05:50 PM   #7
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Wow, thats great. You must have a big family or a bunch of hungry friends. Looks like who ever got in on that was in for a treat
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