neat trick

[Combat Chuck]

getting charcoal going at 0430 this morning in the rain, I came up with a neat solution:
spray the coals in the chimney down with PAM, keeps the rainwater from soaking in. Worked out pretty well.

 

[bigndn]

^^^^^^^^
Nice!!! Mace (and others) convinced me to set the chimney on my turkey fryer to get the charcoal going. It works like a champ!!! Just another idea.

 

[wob]

^^^^^^^^
Nice!!! Mace (and others) convinced me to set the chimney on my turkey fryer to get the charcoal going. It works like a champ!!! Just another idea.

Yeah, I figured that one out a while ago. My newspaper days are over now.

Surprisingly, the coals get going faster with a lower flame underneath than a higher one.

 

[Combat Chuck]

My Scoutmaster did that, but I have no fryer, and my acetylene torch was empty.

 

[beaufort-fj60]

My Scoutmaster did that, but I have no fryer, and my acetylene torch was empty.

camp stove or little green tank stove works great also.

 

[Combat Chuck]

camp stove or little green tank stove works great also.

don't have those either, two smaller backpacking stoves, but nothing big enough to light up a chimney.

 

[NorCalBorn]

I told you it's "Midnight BBQ Society"

4:30AM'S JUST CRACK-HEAD HOURS?

What'd ya cook man? I still find it funny that for you that is technically "Early-Evening Time". I'll have to dust off our stuff and get shots of the new toys.

 

[Combat Chuck]

I smoked me a pork shoulder. It was okay, but I didn't salt it as much as I would have liked, because I was trying out a new brine.
I used mesquite lump and hickory (non-kingsford) briquettes, and smoked with applewood until about 1400 hours. I like to start with the briquettes, because they pack more densely into the chimney, and use them to light the lump charcoal. I'm happy with the results, though, I just need to attack it with the salt shaker.

It's funny, I got this thing going so early in the day, I had to pull my truck into the yard and illuminate it all with my headlights.

 

[NorCalBorn]

Had a similar issue tonight with the pot roast..simply not enough salt either when I seared it or put into the added water.
I might just yank out all the meat and potatoes and make myself a rue gravy.

I'll have to try brining one next time b/c the last time we did that with a turkey we cooked it came out perfect.

Bravo for trying the pork shoulder b/c all I ever use those for is Japanese ramen soup or pozole.

 

[Combat Chuck]

The cool thing about salt is it can always be added at the dish while plated, unless it's cake, or candy.

ramen soup sounds good got a recipe?