JasonS
Knows what a fatty is.
- Joined
- Apr 11, 2015
- Location
- Carlsbad, Ca
Reading all of the awesome content on this forum, really pushed me over the edge to get a cooker that was designed to use wood as a fuel source, as I have plenty of Weber Kettles to handle charcoal cooks :thumb:
I scored this at Walmart a few weeks ago. The clearance tag caught my eye, and after a quick discussion with the manger, it was a done deal!
Forum member “robert-r” was very generous, and helped me get the heat diffuser and tuning plate dialed in, to make this cool little cooker work much better. Thanks again, Robert!
I sprayed the inside with cooking spray and fired it up. I did that a couple times before actually cooking on it.
Yesterday, I had the whole day to run this thing and really see how much was involved, burning wood for an entire cook. I had a rack of St. Louis cut Spares, three small Chuck Short Ribs and a 7.5lb Pork Shoulder. I used Applewood splits/chunks for fuel. All ribs were seasoned with kosher salt and fresh cracked black pepper. The shoulder was rubbed with Stubb’s Bar-B-Q rub and Bone Suckin’ Sauce rub.
I started with a fully lit chimney of briquettes and was burning wood soon after. The food went on about 30 minutes later.
Since I was adding fuel about every 30 minutes, and couldn’t get too distracted, I decided to take pics and (hopefully) put a post together, after I was done. These are some of the many pics I took…
Leftover pizza from Friday night’s cook. :mrgreen:
The Pork Shoulder started about an hour earlier than the ribs. This is after several hours.
Ribs are done!
All of the ribs were ready in about 5 hours, or so. The shoulder took closer to 9 hours, that’s the reason for no finished pics of it. It was all very tasty and was shared with neighbors and co-workers. The only down side to this type of cook, is that the fuel cost more than the meat! Yup…I’ll be cooking like this again!
I scored this at Walmart a few weeks ago. The clearance tag caught my eye, and after a quick discussion with the manger, it was a done deal!
Forum member “robert-r” was very generous, and helped me get the heat diffuser and tuning plate dialed in, to make this cool little cooker work much better. Thanks again, Robert!
I sprayed the inside with cooking spray and fired it up. I did that a couple times before actually cooking on it.
Yesterday, I had the whole day to run this thing and really see how much was involved, burning wood for an entire cook. I had a rack of St. Louis cut Spares, three small Chuck Short Ribs and a 7.5lb Pork Shoulder. I used Applewood splits/chunks for fuel. All ribs were seasoned with kosher salt and fresh cracked black pepper. The shoulder was rubbed with Stubb’s Bar-B-Q rub and Bone Suckin’ Sauce rub.
I started with a fully lit chimney of briquettes and was burning wood soon after. The food went on about 30 minutes later.
Since I was adding fuel about every 30 minutes, and couldn’t get too distracted, I decided to take pics and (hopefully) put a post together, after I was done. These are some of the many pics I took…
Leftover pizza from Friday night’s cook. :mrgreen:
The Pork Shoulder started about an hour earlier than the ribs. This is after several hours.
Ribs are done!
All of the ribs were ready in about 5 hours, or so. The shoulder took closer to 9 hours, that’s the reason for no finished pics of it. It was all very tasty and was shared with neighbors and co-workers. The only down side to this type of cook, is that the fuel cost more than the meat! Yup…I’ll be cooking like this again!
