25 hour cook

Mark Backer

Just completed a three-butt, 25 hour cook at 250 on a load of Wicked Good that was just below the top of the fire ring. I've got over half left and the butts are the best I've ever cooked. [p]Love this stuff. [p]The only problem I have now is that I left one bag close to the front of the garage, and the wind was blowing rain in the last 30 minutes or so, and I didn't know it. Wonder how well I can dry it out...

GrillMeister

Mark Backer,[p]Sorry to hear about your soggy lump. It may dry out if you have enough dry weather and you spread it out.[p]Try TRex'ing some steaks on your leftover Wicked Good. It works great![p]Enjoy the pork![p]Cheers,[p]

Bobby-Q

Mark Backer,
It just adds to the legth that it cooks. That stuff is so dense I don't think you could soak it in a tub and get negative results.[p]:)

Unknown

Mark it should dry out just fine. I used that WGC today for a turkey and a ham both cooked at 350 indirect with plate setter and bbq guru. I still have a lot left after cooking for hours at 350. I also slow cooked a pastrami yesterday with the same charcoal low and slow for 5 hours. This is the best charcoal I have used so far. Unless the WGC charcoal was fully soaked like dumped into a river it will be OK. You could dump some in a chimney starter and just let it air out for a few hours. If only the outside of the bag got wet then it does not need to be dried in the air. Alton Brown had a neat trick to light charcoal. He just spritzed a little oil on the nespaper that he lit his chimney starter with. I have been doing that with WGC and it does make lighting it much easier. Good luck! John C.