Playing around with the 30 Gallon REDRUM and a 6"x6" charcoal basket and deflector. The basket is perf steel with @ 3/8" holes, the deflector is stainless 1/8" holes. Loaded with RO lump and Syrah wine barrel chunks.
Wagyu Tri-Tip trimmed up and seasoned with Oakridge BBQ Santa Maria rub.
Smoked to an internal 110* rested 10 minutes, removed the deflector and finished it off on the lower grate.
Buttah!
Still had over 2/3 basket of lump flaming, so I tossed a 5lb chicken on the lower grate and let it roll direct.
I got @ 2.5 hours out of this little basket. It worked fine, but will be hitting the 15 Gallon REDRUM from now on.
Enjoy!
Wagyu Tri-Tip trimmed up and seasoned with Oakridge BBQ Santa Maria rub.
Smoked to an internal 110* rested 10 minutes, removed the deflector and finished it off on the lower grate.
Buttah!
Still had over 2/3 basket of lump flaming, so I tossed a 5lb chicken on the lower grate and let it roll direct.
I got @ 2.5 hours out of this little basket. It worked fine, but will be hitting the 15 Gallon REDRUM from now on.
Enjoy!