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First smoke on the egg

Camelwithegg
Camelwithegg Posts: 13
in Poultry
ok I can't believe how easy it was to hold temps. I was shooting for 275 and the temp stayed 260 to 285 with no adjustments. Family said was my best yet. I can't believe how much easier this is than the WSM. Enjoy the pics. Used Rockwood and some apple chips. 4 hours later bam. As you can tell photos are not in order. Used
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Comments

  • KC_Steve
    KC_Steve Posts: 56
    I've had a few beers tonight, so help me out.  What is in the blue bucket?
    L, M - Kansas City
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  • blasting
    blasting Posts: 6,262

    @Camelwithegg   Looks great, and welcome.  Also interested in the contents of the blue bucket.

    Where did you get that cradle from,  looks to be well made.


    Phoenix 
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  • YukonRon
    YukonRon Posts: 17,095
    Beautiful cook!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • jstewart12a
    jstewart12a Posts: 144
    That's a great first smoke. 
    1 LBGE. Winder, GA
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  • Camelwithegg
    Camelwithegg Posts: 13
    blasting said:

    @Camelwithegg   Looks great, and welcome.  Also interested in the contents of the blue bucket.

    Where did you get that cradle from,  looks to be well made.


    The cradle was just a rib/roast rack. I picked it up from a grill store in South Charlotte, it was a off brand. I liked it because it was round not V shaped. 

    The blue bucket was my brine, brined for 4 hours it was a concoction of apple and orange juice, onion, brown sugar, molasses, salt, creole seasoning. I found it on BBQ Pit Boys Facebook page. 

    Im glad you guys enjoyed, it looked as good as it tasted. After a 3 hour rest it was still moist and warm (had it in a cooler).
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  • Hans61
    Hans61 Posts: 3,901

    your turkey breast looks awesome! 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,610
    Great looking cook 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • lousubcap
    lousubcap Posts: 34,060
    edited November 2016
    Nailed it right there.  Most eggcellent with your temperature control.  
    A couple of suggestions:  to keep the DFMT from moving when you open the dome, check out this link:
    http://www.nakedwhiz.com/ceramicfaq.htm#dwsetting  (The site is a wealth of ceramic cooking info).
    Also to get more internal clearance you can toss the dome thermo clip and run your thermo thru a wine cork (on the outside).  Also I rotate the dome thermo so that my target temp is vertical-easy to get a look at how the cook is trending.  FWIW_
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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