7:20AM Cleaned the mackerel by head and gutting them and then making cuts every 3/4 of an inch down each side of the fish so the marinade will penetrate.
Next patted them dry with paper towels and placed them in my go-to fish marinade-
soy/ginger/sesame seed/red pepper flakes.
I’ll let them sit in the marinade til 9:30 or so. Check back around 10 for the next update!
Changed plans and opted for the Kettle as it was such a small cook. Set up the kettle for the snake method (arrange a fuse of coals around the perimeter so the coals act as a fuse with only so many coals going at once) looking for 225-250 degree grate temps.
Once it hit 200 I shut down the bottom vent to 3/4 closed and left the top vent wide open.
Placed the mackerel on offset of the coals.
Found this cart locally and figure it will make a nice little staging area for the grill. I enjoyed the last grill table restore project but I’m thinking about going in a slightly different direction with this one.
You can check out the last project here-
Here’s the new cart-
It’s got some staining on the top. On the last project I used spar varnish and the table came out great but on this one I’m thinking about sanding and then applying a stain of some sort and then Bobby Bobskill recommended a product called Poly Wipe. Anyone ever heard of it?
Anyone know what kind of wood this is and does anyone have any suggestions on what kind of product they would apply if it is to be left outside?
Started the coals on the Performer, set up the smoker using the minion method with Apple wood chunks and cherry chips. Dumped 12 lit coals into the center of the charcoal basket and let smoker climb to 200 before closing all three bottom vents 75% shut and leaving the top vent wide open.
Pork Butt hit the smoker around 8:50PM.
The temps will be monitored by the Maverick 733 remote thermometer. At 9:17PM the Grate temp is 261.
Woke to check temps on the smoker and she was cruising along at 223 grill grate temp. The butt internal temp at 190 degrees.
4:45AM Pork button internal temp is 196 degrees, she will be taken off the smoker, double wrapped in foil and placed in a cooler til game time when the internal temps hit 200. I haven’t opened the lid on the Weber Smokey Mountain once.
5:23AM after being on the @webergrills Smokey Mountain Smoker since 9PM as the night and the #Porkbutt is ready to rest.