Quote:
Originally Posted by BigAsh
Dude!....nuff said!  |
Thanks bro, I'm about 2:20 or so into the cook right now and the yard smells great... sausage and chorizo w/ hickory, oak, cherry wood smoke...
Going into the bbq at zero-dark-and-early this morning...
Quick peek before checking the meat temperature and rotating the tray 180 because of the hot spot by the fire.
Normally I wouldn't stick a temp probe into one of these, as I think it was Brad (OLS) who put it "That's not a temp check, it's a cheese leak" but since one of them was cracked anyway, just went in though the crack... sitting at about 150 now - probably another hour or hour to hour and a half to go.