Just finished today.
I'm jealous!
Just finished today.
I just want to use the damned thing! My wife is driving me nuts...Wait, that is all the time.I'm jealous!
OK, it is more of an oven and kettle, and it is my fathers, not mine but I cooked the Pizza. That counts for something, right? We made 2 pizza's in the initial attempt. Both came out great but next time we think the crust needs to be prre-tosted before adding anything. the pizza's made in the oven also had crusts that didn't get crispy so it may have been the crust. The 15 gallons of chili (50+ people had eaten out of it before the pic of the inside of the pot was taken) was spot on great..
7 1/2 isn't nearly long enough. Another 4 hrs would and it would have been much better. It has to be at temp long enough to break down the connective tissue.
Get those silly pizza pans out of there and cook directly on the brick in front of the fire. It will be sooooo much better.
It's all about the temp....how long it takes to get there is (nearly) irrelevant. I've had perfect butts in under 8 hours and some take 10-11. Each one is different.
It's all about the temp....how long it takes to get there is (nearly) irrelevant. I've had perfect butts in under 8 hours and some take 10-11. Each one is different.
Lol, I wasn't messing around, and my math was rather conservative.That's a lot of pork.
152 lbs. of pork, everyday 7 days a week.
You could do everything Chris Lilly did but smoke it if you want. I haven't tried smoking a turkey but have heard that smoking at 300+ is the best way to do it. And I would definitely cut it down like he did there. Actually, I might just try it but my smoker doesn't really like to get that hot. It really rides well at 250 so I'd have to add lots of hot coals to it probably.