Well, in order to rebuild my confidence for my recent pizza disaster, I put pork Country Style Ribs on the wood smoker today that I have had marinating in my home made rub for two days. I have had them on for two hours and then moved them to an aluminum baking pan, sprinkled them with brown sugar and put on a layer of honey. They have been covered for about an hour now. At the same time, I wrapped four nice ears of sweet corn with big dabs of butter in tin foil and placed them also on the grill. The nice thing about the sweet corn, is that they only cost $0.17 per ear from Walmart.
What is nice, is that I was able to fire up the smoker today with the intention of maintaining a temperature of 225 degrees for the duration of the cook. With a moderate air flow and a hot coal fire and few nice logs, I have been able to meet this objective. Lately, I have been cooking at the 250 degree level and the smoker seems very happy dialed into that point. i do like to run at 225 and cook at a lower temperature and a little slower. I wonder how a pizza dough would do in the wood smoker. Interesting thought. I could crank up the wood to 275 or 300 degrees and indirectly heat that dough up. Whatever.
I will touch base with you guys later. Film at 11 with a guest appearance by my soux chef and general manager of the household.
Ed
