Grady
New member
2 racks of BB's. Mustard and Bone Suckin' Sauce rub, wrapped for about 15 hours. 2.0 oz of cherry and 1 oz of hickory, Fruita wood chunks. 225 or so for 4 1/2 hrs, no peek, slopped up with BSS at 4 1/2 hrs and cooked for 40 minutes longer.
Assessment: Not diggin' the hickory taste. I think the next time I'll stick with 2.0 of just cherry. Heavy smoke isn't for me. Nice bark to them. 4 1/2 hours total will be plenty for me in the future. Not overly thrilled with the temp swing. One minute it's 235, the next it's down to 220. Why the big fluctuation? Foiling the bottom of the 2 and on top of the firebox makes clean up so simple, just need to remember a drip pan next time.
Assessment: Not diggin' the hickory taste. I think the next time I'll stick with 2.0 of just cherry. Heavy smoke isn't for me. Nice bark to them. 4 1/2 hours total will be plenty for me in the future. Not overly thrilled with the temp swing. One minute it's 235, the next it's down to 220. Why the big fluctuation? Foiling the bottom of the 2 and on top of the firebox makes clean up so simple, just need to remember a drip pan next time.
