AZ Barbeque.com
Smokers, Grills, Pitts & More => Pro Q's => Topic started by: Crash on May 09, 2009, 10:48:22 pm
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The Excel 20 humming along...someone want to come over and pull some weeds?
(http://i466.photobucket.com/albums/rr23/crash55r/2009095.jpg)
Skin side up....the 3 on the left were cooked differently from the 5 on the right.
(http://i466.photobucket.com/albums/rr23/crash55r/2009097.jpg)
Skin side down.
(http://i466.photobucket.com/albums/rr23/crash55r/2009098.jpg)
Finished product.
(http://i466.photobucket.com/albums/rr23/crash55r/2009.jpg)
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This CHX practice was at a high temp tonight. W/ 3/4 of a chimney of K coals, temp settled in at 330 at grate level and 325 on the ProQ's top thermometer. It was good to see that the temps on a legit thermo vs the ProQ's were fairly similar. Usually I see a +/- 10 degrees between the two.
I was definitely going for a taste/texture practice tonight and not an appearance thing. I smoked on peach wood for the first time ever, and actually loved it. I only used one baseball sized chunk of peach wood.
It was a fast cook, but the temp held steady throughout. I am actually smoking some brats now since we still have some heat.
The CHX was definitely very tasty, but not too easy on the eye if viewed from a comp standpoint.
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I have also noticed a difference in heat depending on where items are on the rack. It really didn't make sense to me why.
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Looks good Crash, now I'm hungry again. Great job...
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It was really really yummy. And the skin on the three cooked differently was the best in a long time. And I don't like skin!!! I am getting ready to heat up those brats for the kids breakfast. Thanks Crash and keep the practicing coming. The kids and I love it!! ;D
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I don't remember getting the call.......