What if it Snows?

Judge · Jun 9, 2021

MACK E-6 said: ↑

How are the 400 lb guys supposed to make it back to the sleeper?
Click to expand...

It’s easier to lower the rhs arm rest, shove the passenger seat forward.
Watch out for that first step into the bunk, it’s a foot lower than the front, and you’ll swan dive onto the mattress.
Or so I’m told...

Opus · Jun 9, 2021

Cattleman84 said: ↑

So here is the finished product...

View attachment 373715

They got cooked a tiny bit too much, and were ever so slightly dry. Not like super dry, just a little.

They were pretty tender and EXTREMELY smoky in flavor. So much so that my daughter wouldnt eat more than a few bites. I think in the future I will use Apple Wood for steaks, as it is more of a sweet flavor and not so strong. The wife liked the flavor, but said it was alittle on the strong side. I really enjoyed the flavor myself, but have to admit it was on the strong side, almost reminded me of wild game meat like elk tastes... Probably would have been better if they were more juicy.

So the remainder of the Mesquite wood and chips will be used to cook burgers, as they are cooked for much shorter time period over higher heat. Therefore wont be so Smokey... Maybe my daughter will eat those. LOL
Click to expand...

Put a can of water or apple juice in the middle and it won't come out dry

Dave_in_AZ · Jun 9, 2021

Cattleman84 said: ↑

So here is the finished product...

View attachment 373715

They got cooked a tiny bit too much, and were ever so slightly dry. Not like super dry, just a little.

They were pretty tender and EXTREMELY smoky in flavor. So much so that my daughter wouldnt eat more than a few bites. I think in the future I will use Apple Wood for steaks, as it is more of a sweet flavor and not so strong. The wife liked the flavor, but said it was alittle on the strong side. I really enjoyed the flavor myself, but have to admit it was on the strong side, almost reminded me of wild game meat like elk tastes... Probably would have been better if they were more juicy.

So the remainder of the Mesquite wood and chips will be used to cook burgers, as they are cooked for much shorter time period over higher heat. Therefore wont be so Smokey... Maybe my daughter will eat those. LOL
Click to expand...

That smoking and grilling like that is a lifetime achievement.
I mean like playing the guitar or something.

MACK E-6 · Jun 9, 2021

Who else is currently having the attack of the 17 year critters?

We have them bad right now.

Opus · Jun 9, 2021

Dave_in_AZ said: ↑

That smoking and grilling like that is a lifetime achievement.
I mean like playing the guitar or something.
Click to expand...

Go eat a guitar and see how that works for you

Cattleman84 · Jun 9, 2021

Opus said: ↑

@Cattleman84 ...... tips for your smoker

1. Get a meat thermometer, the kind that has a long pointy end that you can stick in your upper pan. This is not for the meat, it's for the ambiant temperature of the grill. You want it to be around 250 degrees.
2. Have a way that you can control the temperature. This is done by air. So, you need to have a way to control the air. With your set up, perhaps some bolt holes in the bottom can will work. Need more heat? Take out the bolts. Less heat, stick them in. Not a bunch, maybe 6 or 8 about the size of your thumb.
3. Have a way to replenish your fire. Don't know if you can separate the rims, but if you can, there's your fix. If you can't, build a firebox underneath where you can lift your rims and add more fuel.
4. It doesn't have to smoke the whole time, a little bit goes a long way. In that set up, you'd need no more than 2 small handfuls for a project. If you use more than that, it gets way too smokey.

Best of luck from the Big Pig Jig, Vienna Ga.
Click to expand...

Yeah the whole time I was wishing I could tell what the temperature was... I think my heat was on the low side most of the time.

I found that I can control air pretty good with the door when its covered like that... I can also add fuel that way.

I think the extreme smokeyness is mainly attributed the fact that the sole fuel was 100% Mesquite chunks. In the future I think I will use charcoal for main fuel with only a few chunks of whatever wood I want for smoke... Or even just soaked chips spread on the coals.

Dave_in_AZ · Jun 9, 2021

MACK E-6 said: ↑

Who else is currently having the attack of the 17 year critters?

We have them bad right now.
Click to expand...

We've killed somewhere in the neighborhood of 500,000 to 1,000,000 insects in the last two weeks. Mostly skeeters.

MACK E-6 · Jun 9, 2021

Dave_in_AZ said: ↑

We've killed somewhere in the neighborhood of 500,000 to 1,000,000 insects in the last two weeks. Mostly skeeters.
Click to expand...

Around these parts right now if you stand near trees and look up you might think you’re seeing a dogfight over Europe in 1944.

Dave_in_AZ · Jun 9, 2021

Cattleman84 said: ↑

Yeah the whole time I was wishing I could tell what the temperature was... I think my heat was on the low side most of the time.

I found that I can control air pretty good with the door when its covered like that... I can also add fuel that way.

I think the extreme smokeyness is mainly attributed the fact that the sole fuel was 100% Mesquite chunks. In the future I think I will use charcoal for main fuel with only a few chunks of whatever wood I want for smoke... Or even just soaked chips spread on the coals.
Click to expand...

You need to check out barbecue pit masters on TV.
One of the only decent shows on.
They do stuff like Opus is talking about.

Judge · Jun 9, 2021

homeskillet said: ↑

Did it get wet, or did it become a solid just through settling enroute?
Click to expand...

Humidity, it packs down

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