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Pulled Pork, Smoked Mac and Cheese, Chicken Wings for Labor Day/Dorian

booksw
booksw Posts: 470
Although we aren’t sure yet what this stupid storm will do, we are preparing to evacuate (clearing the yard of projectiles, getting the house ready to board up etc etc) and I really hate it.  So, I am stubbornly going ahead with my plan to cook all day :). I got up early and started the egg to cook at 225.  I am badly in need of new gasket and I bought it a couple of months ago and haven’t installed it yet (and it doesn’t make sense to do that right before a storm, somehow) so I am smoking maybe worse than without a gasket- with only part of a bottom gasket.

I started the morning by smoking the milk and cheese for the Mac & cheese that I will finish later.  That took 20 minutes of smoke and when I took that off and put the pork on I think the dome was open long enough to get my fire too hot for the rest of the day (but we’ll see).  I have it shut down as much as this leaky ship can shut down, and I am at 250 dome for about the past hour.  The grate temp has been creeping up and is now at 330.

I assembled the Mac and cheese in two pans (I will add pulled pork to one) and that cheese sauce is absolutely delicious...  Now I am going to season the wings


Charleston, SC

L/MiniMax Eggs

Comments

  • TTC
    TTC Posts: 1,035
    Great attitude, sorry for you and everyone in the way of that beast. Enjoy the grub 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
  • booksw
    booksw Posts: 470

    Charleston, SC

    L/MiniMax Eggs
  • booksw
    booksw Posts: 470
    Weird turn of events: I foiled at 155 meat temp aiming to take the foil off at 185.  The temp quickly (maybe 90 minutes?)  raised to 190 and I took the foil off- then the meat temp dropped to 165...  I am guessing that the probe is not in all the way and the foil radiated heat on it making it read higher than the meat really was...
    Charleston, SC

    L/MiniMax Eggs
  • booksw
    booksw Posts: 470
    On top of the above glitch, my fire went out.  I am relatively new to the Ash Kick which apparently makes me under load my lump.  I took everything apart and reloaded the lump and was then back in business.  The pork came off at 200 degrees at about 4 pm (8.5 hours) and then I put on the wings.  Now I am putting the final heat on the mac while my son and husband are #boardingupthehouse


    Charleston, SC

    L/MiniMax Eggs
  • WeberWho
    WeberWho Posts: 10,983
    Nicely done! Stay safe. Wishing the best for you guys. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • Praying that you guys dodge the worst of it. 

    Also, please invest in a different ladder. Using that A-frame to get on top of your roof has me seriously worried. 
    DFW - 1 LGBE & Happy to Adopt More...