Steve Calvin wrote:
> Where's the report Janet?

I was up at sunrise.

http://i40.tinypic.com/9k068p.jpg

I took the meat that had been sitting in its rub for about 12 hours out
of the fridge and set it on the counter.

http://i43.tinypic.com/nwkodh.jpg

I set up the smoker and lit the lump charcoal in the chimney

http://i40.tinypic.com/ivzslv.jpg

Got the charcoal going in the smoker and put on my foil wrapped hickory
chunks.

Took a piece of hickory and drilled a hole in it and stuck the
thermometer in it.

http://i44.tinypic.com/2wfsdjb.jpg

Filled the bowl (please don't give me the lecture about sand again,
folks) I filled my kettle with very hot water and used this thingie to
fill the bowl through the little door.

http://i42.tinypic.com/1zprxwl.jpg

We used to use it to put oil into our truck. It works perfectly. No
spill and no chill in the metal thingie.

I sprayed the upper grate with Pam for grills (HEB's brand) and set the
remote on it. When it registered 210, I put the meat on. It was just a
little after 8 AM CDT.

If it gets too hot, do I just take the cover off for a little while?

Right now it's running at about 285° F.

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does