Howdy From La Vernia TX!

[AF5W]

Thanks for your service!!!!!   Welcome from Washington State.

Thank you Junky!

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[AF5W]

Thanks for your support!   I retired in 2006 after 24 years. Missed it so much went back as a Civil Service!  What an adventure!


I've seen some of the mods, after work going to store for a spring mold and 4 brass elbows!  Get some Smoke on!  Mrs is from Thailand and classically trained in Thai Cuisine, so the WOK sounds like fun!

Thanks! 

Dan

Woks work well with the SRG, just make sure you get one that fits the opening well.       Also make sure you do not block the vent holes on the top of the chamber.

Thanks Tom,  we have several cast iron woks, so i am sure we will find one with the proper pitch and diameter.  Appreciate the info!

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[muebe]

Welcome from Southern California

[TentHunteR]

Welcome aboard, from NE Ohio!

[AF5W]

8Thanks everyone for the hardy welcome.  My g-babies came to visit so it was a great opportunity to fire up the SRG for some chuck roast on my maiden voyage.  Here's a pic at 160° just before I close the foil. 


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[AF5W]

Ive done the tommy smoke ring and 90° brass elbow mods... all seem to be working.  Used a 4" C clamp to keep the lid open.

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[TMB]

Ive done the tommy smoke ring and 90° brass elbow mods... all seem to be working.  Used a 4" C clamp to keep the lid open.

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looking forward to seeing the finish of this one

Hope all goes well with the mods

[AF5W]

Ive done the tommy smoke ring and 90° brass elbow mods... all seem to be working.  Used a 4" C clamp to keep the lid open.

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looking forward to seeing the finish of this one

Hope all goes well with the mods

Tom, I let it set at 190° for 45 minutes pulled it wrapped in towel and put in chest, then went to Dr appointment (meniscus tear) for final consult.  The visiting kids from AK had it sliced and on plates before I got home.  It had a medium to light bark, faint smoke ring and a little too dry for my liking. I used a fajita rub from our local HEB, called Fiesta that I like and put garlic in 3 or 4 slits in meat during marination period. I like a subdued taste of hickory smoke vice over powering that some local restaurants serve - got that checked off perfect.


The SRG int temp was abt 230ish, took from 0900 to 1330 to reach 190°  Ooops that 1 p.m. for first termers and Civilians.  Next time it hits 190° and Im pulling it out of SRG.  I did notice there was none in garbage, the dogs were still hungry and no left overs, so the tribe of 7 was satisfied with the maiden run.


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[AF5W]

Obtw-  the smoke ring did not fire up too much till meat temp was about 160 °  at around 1230 or so.  Worked well from that point and burnt completely abt 1/2 cup chip at 5 and 11 oclock positions.

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[TMB]

Obtw-  the smoke ring did not fire up too much till meat temp was about 160 °  at around 1230 or so.  Worked well from that point and burnt completely abt 1/2 cup chip at 5 and 11 oclock positions.

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Did you pre heat the SRG on HIGH?   Best way to get the wood going, also if your using a Tommy Ring you need to start the run of chips at 5 o'clock that's the hottest spot in the chamber

[AF5W]

Yes, but probably not long enuff

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[Curtislowe]

Welcome!  Everyone is qualified here, but you are more than suited for the forum it appears.  Looking forward to your participation.  I've got some cooking experience from my time in the Corps and appreciate your service too!  Merry Christmas!