Wow. So far, so good. Temps hard to keep under 300, but that's OK, for the chicken. Too much salt in the brine, but it's not horrible. Actually, maybe not; only the outside-est layer is a bit salty. Moist and yummy! Ribs came in and rested for 'bout an hour, they are back in the box cooking again. They seem very moist. Pork Loin is about done. I filled the firebox fairly full, put the odd chunk of pecan here and there in it, dumped a chimney of lit in. That carried it to 315 in 15 minutes, and I've thrown chunks of pecan in, then about 1.5 lb of more lump. Found Kingsford Lump for $2.00 @ K-Mart I-17/Northern. One bag filled the fb, I've used a chimney and a half since. I doubled the Mac & Cheese recipe. Better think twice next time! My daughter, Tiara; age 13. Loves cooking. President of her JH student council. Plays flute--and quite well. And I reveal myself!
I did throw some of the M&C into a CI skillet, popped it into the smoker for half an hour. Not bad, needed mebbe some Velveeta, and more of the powdered mustard. Wish I could've gotten Colemans. And I'm out of---BLOCKED PUNT!! CARDINALS WIN!! MAN I HOPE MIKE DIDN'T LEAVE!! GO CARDS!! FIRST THE SKINS NOW THE CARDS!! WHATTA SEASON!!
OK, where was I? Oh yeah, out of chili powder. Hadda make last batch of rub w/just paprika.
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