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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