After my failed attempt last time, it was time to redeem myself, so I rubbed some round steaks down with Jallelujah Seasoning (Jalapeño Salt) and put them in the freezer. After a couple of hours, I took them out and sliced them up thinly and put them in a bowl with some worcestershire sauce, a little soy sauce and lots of DL Jardine seasoning. Mmmm gotta love that Texan black pepper taste.
As musical inspiration for this cook, I fired up the iOS app for RinseFM and DJ Spyro and StaminaMC were gracing the air waves.
At 8:55am, the chimney was started. Now after being pretty happy that I got those Samba firelighters in a box of 100, I'm now regretting this. Samba firelighters are sh*t. I ended up having to use 7-8 of them, just to get a basic fire going for my chimney.
At 9:15am, the pit was lit. I hooked up my BBQduino again, as it did a really good job, providing me with an accurate reading during the salmon cook.
At 9:38am, the meat was taken out of it's marinated bowl mixture, dried with paper towels and added to the smoker. The rangehood temperature using the BBQduino was showing 126F and rising.
At 9:50am, the BBQduino was reading 155F. The ProQ rangehood seems to be able 50F off. At this point, I closed off 2 of the vents and the third vent was left 1/3 open.
Ten minutes later, the temperature was starting to get a little too high for my liking, over 200F, so I added the water pan with lukewarm water filled to about 1/3. The water pan should definitely help to defuse the heat and give me that low temperature I need for jerky. As a test, I moved the BBQduino probe into the middle of the heat beads and it went up to 300C ! But up top were it counts, the temperature reading was 190F.
At 10:30am, I closed off all vents. BBQduino was showing 210F. Wow, these heat beads once they get going, just keep going and going strong, so about 15 minutes later, I moved the beads around in the fire basket. This then got the rangehood temperature down to 163F ... perfect.
At 11:30am, it had risen to 175F, so I had the top lid slightly off to allow some of the heat to escape. Never thought I've need to do that :)
At 12:30pm, I gave them a taste test. Damn, they were bloody good. So much more flavour using the worcestershire -- it definitely took it up notch.
As musical inspiration for this cook, I fired up the iOS app for RinseFM and DJ Spyro and StaminaMC were gracing the air waves.
At 8:55am, the chimney was started. Now after being pretty happy that I got those Samba firelighters in a box of 100, I'm now regretting this. Samba firelighters are sh*t. I ended up having to use 7-8 of them, just to get a basic fire going for my chimney.
At 9:15am, the pit was lit. I hooked up my BBQduino again, as it did a really good job, providing me with an accurate reading during the salmon cook.
At 9:38am, the meat was taken out of it's marinated bowl mixture, dried with paper towels and added to the smoker. The rangehood temperature using the BBQduino was showing 126F and rising.
At 9:50am, the BBQduino was reading 155F. The ProQ rangehood seems to be able 50F off. At this point, I closed off 2 of the vents and the third vent was left 1/3 open.
Ten minutes later, the temperature was starting to get a little too high for my liking, over 200F, so I added the water pan with lukewarm water filled to about 1/3. The water pan should definitely help to defuse the heat and give me that low temperature I need for jerky. As a test, I moved the BBQduino probe into the middle of the heat beads and it went up to 300C ! But up top were it counts, the temperature reading was 190F.
At 10:30am, I closed off all vents. BBQduino was showing 210F. Wow, these heat beads once they get going, just keep going and going strong, so about 15 minutes later, I moved the beads around in the fire basket. This then got the rangehood temperature down to 163F ... perfect.
At 11:30am, it had risen to 175F, so I had the top lid slightly off to allow some of the heat to escape. Never thought I've need to do that :)
At 12:30pm, I gave them a taste test. Damn, they were bloody good. So much more flavour using the worcestershire -- it definitely took it up notch.