JDP
Senior Cook
I know we have all had that great idea that didn't pan out the way we thought. Mine was last summer. I was trying out my new vertical smoker with a side firebox. I had pork butts and baby back ribs. The meats were rubbed and stood for 24 hours. I was out at 6 am stoking the fire box ready to go filled with excitement. My hickory chips were well soaked the coals were glowing. Life was good. I put the meats in the the chamber, the chips on the coals and watched as I waited fod the temp to hit 250 degrees. I waited and waited. Started up more coals and put them in. Opened both vents to full but could only get to 225 degrees. Well I kept spraying the meats down and pulled the ribs 4 hours later leaving the butts to keep cooking. I wrapped the ribs in tin foil after giving them their final spray of apple cider. That night I reheated them in the oven on low heat. Brimming with pride I served them to my family. I took a bite to find an almost jerky like texture, dry and tough. My wife told me that they weren't that bad but I was pissed. All that time and effort down the drain. Come to find out that those little thermometers they sell you along with the grill are not completely accurate. I purchsed a digital themometer and found out it was 125 degrees off. I now cook with 2 digitals, one for the box temp and one for the meat.
Any other disasters out there?
JDP
Any other disasters out there?
JDP