Pinochle Smoke

by zydecopaws on May 2, 2009


The first Friday of the month is Pinochle night, and it was my turn to cook.  And what better way than to fire up the WSM and do some smoking?

On the grill:

Whenever it is my turn to cook for Pinochle Night, my goal is to have way more food that the four of us can eat, and to up the ante when it comes to the menu.  My hope is to get the other three guys to up their game; so far two of them have responded, and the other might be a lost cause.  If the three of you are reading this, you know who you are…

Last night was no exception to the rule.  The rest of the meal not cooked on the WSM consisted of fresh guacamole and tortilla chips, green salad, and strawberries soaked in honey for dessert.  Smoking commenced during my lunch break at noon, and was fairly non-eventful except for the wind (more on that later).  Food was all pulled in advance of departure time, wrapped, and put in a big cooler to stay warm until dinner.  Can someone explain to me why they are called coolers and ice chests when we use them to keep things warm?

Dinner was a hit, with the highest compliments given to the beans.  Something about letting all the drippy goodness from whatever is cooking on the top shelf of the smoker really add to the flavor of the beans.  Every time I make these the results have been fantastic.

Vital Statistics:

  • BBQ Start time: 11:55
  • Meal time: 17:00
  • Temperature:     68°F
  • Dew Point:     25°F
  • Humidity:    20%
  • Wind:    ESE at 15mph (gusts to 20mph)
  • Daily Precip.:    0.00 in

The wind provided a bit of a challenge yesterday.  Besides driving the dog nuts (she was tired of being bombed by pine cones), it made it difficult to get the heat up in the smoker.  Eventually I fired up an additional 1/2 chimney of coals leftover from a previous cook and added them to the WSM to get the heat up to 215°F.  Once there it stayed there, but for awhile I was wondering if the food would be ready in time.  It turned out to be a non-issue, but it did have me worried for a bit…

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