Griff Loaf

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Yummy!

Did you let it set in the fridge/freezer and put it on cold?
I mixed it with cold ingredients, then threw it in the freezer for 30 minutes and threw it on when the WSM was hittin 200. Kept it around 285 after that.
 
Scotty, I didn't put it on cold, that would help with smoke ring formation,
but since you can't taste a smoke ring, no biggie there. That said, mine
was verging on being too smokey ( I only used one chunk of hickory) and
the coldness may have prevented some smoke absorption? Sounds logical
and I'll try it next time, will def do again.

Second, I cooked a little over 300, though I was supposed to. Liked the outside
texture a lot, the inside could have been a tad more juicy but wasn't dry.
 
I built the loaf kind of low hoping to get more surface area to
gain smoke....I think it's safe to say I can build it fatter and get
plenty of smoke, plus maybe more moisture.
 
Cappie you haVE out done yer self this time.. I love it!!! You have motivated me to copy that beast!!
 
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