Happy New Years - Keeping My Resolution

ThrRoff

And that is to lurk less and post more, and generally join the fray. I have had two Eggs - large and small - for about three years, and cooked something in the most every weekend. I have learned a lot reading posts here and made the resolution to join in more often. [p]I did a 12 pound packer trimmed brisket for part of the meal on Christmas day. It disappeared so quickly I never got a picture of the final burnt ends.[p]
[p]And a question: Does any one have the dates of the 2008 Egg Fest in Waldorf? The web site still has 2007. I have promised our daughter and husband that we will attend purchase them an Egg.

Jeeves

ThrRoff,[p]Looks great - so great, how did you get the beautiful smoke rings? What wood and about how much did you use?[p]Happy New Year
-Jeeves

Unknown

Jeeves,[p]For a long cook, I build my fire with fist sized chunks of wood layered through the charcoal. In this case I used 4 or 5 chunks of apple wood. I cooked it at 225 (grid) for 10 hours, and then foiled for another 2 hours.

DynaGreaseball

TheRoff,[p]What was your final internal temp?[p]

ThrRoff

DynaGreaseball,[p]It was 195 to 200 depending on where I stuck the Thermapen.

AlaskanC

ThrRoff,[p]I'm pretty sure that the Waldorf Eggfest is the first weekend in May, so that should put it on the 3rd this year.[p]Ok, now that you've posted you have to stay out of lurkdom!

drbbq

AlaskanC,[p]Yes, It's May 3rd.

Jeeves

TheRoff,[p]
Thanks. I've done that, but with 1/2 Pecan 1/2 Apple. Does the wood type of something to do with the 'resulting ring'?[p]Oh, did you wait for the 'blue wisp' of smoke?