The Good One Open Range

[1Bigg_ER]

I gotta get the biscuits the next time we are down by the Lake (closest grocery store)     promise Sparky.....I promise 

I bet Pam will give you a recipe... just sayin'... 

Isn't it just Self rising flour, butter (or heavy cream) and or buttermilk? Give the man his biscuits........Milk.

[Pam Gould]

I gotta get the biscuits the next time we are down by the Lake (closest grocery store)     promise Sparky.....I promise 

I bet Pam will give you a recipe... just sayin'... 

Isn't it just Self rising flour, butter (or heavy cream) and or buttermilk? Give the man his biscuits........Milk.

I add a handful of sugar too..it makes it..ask the boys at the gatherings.  ༺✿* *✿༻✿༻ 

[drholly]

I gotta get the biscuits the next time we are down by the Lake (closest grocery store)     promise Sparky.....I promise 

I bet Pam will give you a recipe... just sayin'... 

Isn't it just Self rising flour, butter (or heavy cream) and or buttermilk? Give the man his biscuits........Milk.

I add a handful of sugar too..it makes it..ask the boys at the gatherings.  ༺✿* *✿༻✿༻

Told ya!

[smokeasaurus]

Wendy is whipping something up in her bread machine. Will do the biscuit test after todays cook 

[smokeasaurus]

This is a combo cook:  smoke-roll test-grill

Started off with some beef ribs sprinkled with Three Little Pigs Memphis rub


Did a smaller coal base with one hunk of mesquite and one hunk of apple (a very nice combination)


Here is a side shot for ya..time to get those lids closed


5 hours later I wrapped the ribs and put the ribs on the bottom rack to do the dinner roll test ( sorry, Wendy made dinner rolls instead of biscuits)
The Open Range was at 250 so the rolls did not brown. There was some slight browning at the edge of the grate by the damper opening. Other than that the rolls all cooked evenly...we ate them all for supper 


One last hour in foil and we got buttery tender ribs


Look at that tender juicy rib


We ate supper and Wendy reminded me that I had 3 Johnsonville Chorizo brats in the fridge. Had just enough heat to grill em.....sorry for the crappy picture
This might be the crappiest pic on the entire forum 


So this cook taught me some things:
I did a smaller coal base..just around 7 lbs. Using Kingsford Briquettes,running at 250, I am getting 1 hour per lb of fuel. Keep in mind you can really fill up this fire box, I betcha this pit can run up to 18 to 20 hours if the burn is set up right.....might just try it one day.....

To smoke for 6.5 hours and then still be able to grill on 7 lbs of briqs is pretty cool. Keep in mind, I had the smoking lid up a bit when moving the ribs and loading the rolls. This pit has very fast recovery times. I could have grilled any time during the cook by simply adding the cooking grate to the fire box....outrageous....

[1Bigg_ER]

Wendy is whipping something up in her bread machine. Will do the biscuit test after todays cook 

Biscuits in bread machine?

[drholly]

Wendy is whipping something up in her bread machine. Will do the biscuit test after todays cook 

Biscuits in bread machine?

oh oh....   

[smokeasaurus]

Wendy is whipping something up in her bread machine. Will do the biscuit test after todays cook 

Biscuits in bread machine?

oh oh....   

ended up being dinner rolls 

[smokeasaurus]

Did a pork butt today. First the pictures:
Seasoned with Texas Bros BBQ rub


8 hours later she was ready to pull...no foil in the Open Range


Shredded as easy as it gets


Lets eat. Topped with Three Little Pigs Kansas City Sweet

[drholly]

Oh boy - that looks good!

[smokeasaurus]

There have been questions about burn times in the Open Range.
For todays Pork Butt cook I kept notes.

I started with 8 lbs of unlit Kingsford Charcoal. I had some leftover coals from my PK Grill that I fired up and poured on top of the 8 lbs of unlit KBB

In 20 minutes the Open Range was at 240. I put the butt in the smoking chamber. I added 3 small chunks of apple.

The Open Range ran for 8 hours at 240.

I strirred the charcoal and opened the vents up two extra spins and moved the damper to 10 o-clock

It ran for two more hours at 250.

Temps dropped to 225-230 for an additional hour.

The Open Range is now setting at 175 an hour after that.

11 hours my friends on 8 lbs of charcoal. With just that one adjustment that I probably didn't have to make...........outrageous 

[smokeasaurus]

I have also been asked about the clearance between the two racks in the smoking chamber. It looks to be a skosh over 3.75 inches between the two racks. You have plenty of clearance on the top rack to do large profile protiens. I saw a suckling pig in an Open Range  on their Facebook page!

[LostArrow]

Time to do a wood split cook!

[smokeasaurus]

Time to do a wood split cook!

Good call LA

Next cook will be with lump and then I will do a cook with Live Oak splits.

[sparky]

We might be carrying these smokers in our bbq store.  Looks good so far.