I readied two chimneys full of Royal Oak American hardwood lump coal. More on that later.
homebrew bottles. Not sure what I'll do when I run out of that. Ribs vapor basted in Old English, anybody?
The actual cook:
Things went off to a decent enough start. My smoker (detailed in the last episode) quickly came to 225, only for it to go down to around 200 when I put the food on. I wrestled with it for a while and after some effort got the temperature to stay up at times. I didn't want to do this but with the dampers wide open at 200 degrees I didn't have much choice than to add some leftover mesquite chunks I had to spike the temperature up. I was afraid I wouldn't be able to get a good sense of the maple chips but the chunks did not hurt the flavor in any noticeable way.
My aftermarket therm mounted at grill level. This is with a full basket of lump charcoal after an hour being fired up with the dampers wide open.
While I had this going on, the surprise hit of the day was my rubbed, maple-smoked, sauced pork neck bones. My wife had some around for some reason and I snagged a few to smoke when she wasn't looking. The result was some moist, snack-size pieces of meat that had a handy bone handle, that you could eat and walk around a party in a fashion similar to a lamp chop.
Paired with my wife's basil lemonade they made a nice appetizer.
Here is a video review of the neckbones:
It's always something with that lady. That was her appetizer. Here is mine: