I did what I hope maybe my last cook on the Fat Daddy offset, reverse flow, stick burner. I am expecting a call from Kevin about delivering my new tricked-out Shirley 24x36 Patio with a warmer. Kevin told me it was ready but because of the weather, he has not been able to make it up this way yet. I cannot wait!!!
Anyway, here are some pics from last night's cook. I tried cooking a roast a little differently this time. I have only done two before and reverse-seared them after smoking. We thought we might see if we had a better bark and smoke flavor just taking it right out of the smoker. It looks pretty good and sure tasted good. It was 34 degrees internal when I started, and I took it up to 128 since I was not going to sear it. You can see that it was a little more cooked around the edges, but I kind of like that. It had a little better crust and medium-rare-plus in the center. It was very good, how could it not be though? :smile:
You can also see I put a Combustion, Inc., predictive probe in. I absolutely love that thing! It tells us exactly when food will be done and I also use a Smoke X and get identical temps. I also love that I can leave it in and watch the over-run. I cut the meat at 132, and could not be happier.
Anyway, here are some pics from last night's cook. I tried cooking a roast a little differently this time. I have only done two before and reverse-seared them after smoking. We thought we might see if we had a better bark and smoke flavor just taking it right out of the smoker. It looks pretty good and sure tasted good. It was 34 degrees internal when I started, and I took it up to 128 since I was not going to sear it. You can see that it was a little more cooked around the edges, but I kind of like that. It had a little better crust and medium-rare-plus in the center. It was very good, how could it not be though? :smile:
You can also see I put a Combustion, Inc., predictive probe in. I absolutely love that thing! It tells us exactly when food will be done and I also use a Smoke X and get identical temps. I also love that I can leave it in and watch the over-run. I cut the meat at 132, and could not be happier.
