ScoutHikerDad

Greetings all-I see it's been over 2 years since my last post. I've been busy in other areas of my life (I was assigned Department Chair of my large suburban high school English department along with 2 AP English courses and all that entails, for one thing), but have still managed to do quite a bit of smoking here and there. In fact this week's smoke of 20 chicken legs on my 5 year old Akorn revealed a rusted out fire bowl. Rather than try to scrounge another one, I just gave it away, and my loving wife decided to gift me with the Vision Pro S for 799$ from Home Depot. We also got the electri

Looks great! Supposed to hit 70's here in SC by the weekend (after last weekend's lows in the teens). Either way, it makes me want to fire mine up!

Just open up your vents after a messy cook for a few minutes to get the temps up-keep an eye out to close them down when it gets up near the max. on the dial so that it doesn't go full nuclear!! Let it cool until it's still hot but not dangerous, and the fire's long out. Put on your oven mitts and scrub with foil, then spray all the nooks and crannies generously with cooking spray to re-season, and you're good until the next cook. Soap and water are the enemies of cast iron unless absolutely necessary. I have done some really messy cooks with lots of charred fats and sauces, and the above

Wow, nice-looking brisket! That is very moist and tender for a small flat!

Wow, great 1st smoke in challenging conditions. It's been awhile since I smoked a butt. I smoked and ate so much 'cue over the last summer after I got my Akorn last Father's Day that I kind of got tired of it, but this makes me want to start it back up again!

I'm sorry I find this so funny.

Yeah, they all have that play, but it doesn't seem to impact the cooks any.

I re-purposed one of those heavy woven bags you get a ton of sand in at Lowe's because I'm cheap. It works great, and fits almost perfectly!

That's a beautiful view, Brad. I too have bitten off more than I could chew on many hikes both in the Rockies and here in our NC mountains. The only thing you can do, as you did, especially when the elevation gain ramps up, is take frequent rest breaks, and just keep doing it. Move it or lose it, and I'd rather die of a heart attack on a strenuous hike than in front of the tv. The thing is, as you know, so much of the great outdoors just can't be seen at the convenient tourist overlooks, and I have found that if you're willing to put in some boot time, you can escape the crowds (like in Ye

Thanks Brad-I'm not sure we have a "real" local butcher/meat market type store, but I'll look and ask around.

Yeah, she needs her own grill for sure!

Well, they got done much earlier that anticipated! All were reading around 200 after only 3 hours. Sadly, they seemed to be more gristle and fat than beef; maybe that's why they shrank away from the bone so quickly. Lesson learned-Don't buy beef ribs at Mal-Wart! (though I've had great luck with their spare ribs and Excel briskets). What meat we did get was very tasty and flavorful with the SPOG rub, so maybe I'll try again if I can find better ones at Costco. I also had some issues with temp control and getting it shut down. I'm thinking some high heat cooks have compromised some seals, w

They look great!

So I put 'em on my Akorn at 10 this morning over my usual RO lump, with some hickory chips and apple chunks mixed in. I've had some issues getting temps stabilized (maybe due to a cold, brisk wind), but my Maverick appears to be fairly stable now at 255. But the skinniest rib that I stuck the probe in now reads 180, so these may go quicker than I thought (though several are much fatter!):

Here piggy piggy!