Today I finished my sixth week of running. I thought for sure Monday's run was going to kill me after the performance last week. This week started 5 min runs with 1 min walks. Surprisingly I was able to make it through with more energy than I would have thought! I have been eating more regularly, so maybe at was it?
The runs got progressively easier on me as the week progressed. Of course the runs are generally hardest on Mondays, easiest on Wed, and somewhere in between on Friday. I am beginning to think though that it might also be better if I run later in the day. It is hard not to feel a bit run down all day after a run. I would prefer that feeling before going to bed. In addition I would feel like I'm burning off the days meals more. I might try that a night or two next week. Am just worried the gym will be packed! We'll see, maybe I will pick an evening where the weather is cool so if the gym is packed I can just run outside instead.
Onto other news, I put together my new smoker last night! It is a Brinkmann Limited Edition Trailblazer. This is an offset smoker and a step up from their intro level smokers which has much thinner gauge steel. It's still not pro level as those get pretty expensive, but I am happy with it as I consider it a nice step up. Been reading online about modifications people make to their offset smokers, will probably do some of the same.
Am writing this tonight while I'm curing it for the first time. I made it's place out on my lower deck. It is on a concrete slab, I figured that was the safest place. I do have the deck above, a fireman probably wouldn't like to see that, but it is about 10 ft up or higher. No flames are getting close to that. I sprayed the inside down with grilling cooking oil, which is a vegetable oil, and am now seeing how well I can control the temperature.
I went to Home Depot this afternoon and picked up a chimney starter, and some natural lump charcoal. This was the first time I've used either, I set my chimney started in the grill, filled it up with charcoal (first mistake, might have filled too much), put some newspaper underneath and lit it up. After a few minutes that thing was popping, and burning up a good storm. I realized then I wasn't sure how long I should keep it in there! I decided once I saw flames coming up through the top that would be good. Unfortunately by that time more little embers were popping off making it hard to grab. Is wasn't going well.
In a single motion I grabbed it, and dumped the contents into the firebox of the grill. However my motion was not so fluent, and it all didn't come out. As it started getting hot, I then dropped the chimney starter. Good thing I was on concrete! Only a few little coals came out, I picked it up and dumped the rest in. My new chimney starter has a small dent in it, but that will be a lesson I won't soon forget.
Lesson one, don't fill chimney starter all the way up! Not needed, just need some hot coals to start as they will light the others in the firebox. Second, get some protective gloves to be safe! That starter gets hot, need to be safer. Third lesson is something I just read online which indicates natural lump charcoal burns hotter, so don't fill the firebox up because you need less. Good to know, I suspect I will be tending to this thing for several hours tonight now based on the amount I put in.
I am tracking temperatures now seeing how good it does. The temp gauge that came with it on the top says it is at 300 degrees. That would be too hot for smoking. However I put my digital thermometer on the grill surface in the center right below, and it is showing 220! Glad I tested. I moved it over towards the opening of the firebox, and that was over 300, too hot. Now I have it on the opposite side near the stack, and it is about 220 as well. Looks like the left two thirds of the grill is where I want to be.
Some people modify their grills a few ways I've been reading. Some people put ,ore thermometers on the lid closer to the grill surface spanning from left to right to better monitor surface cooking temps. Another one is installing a heat deflector where the firebox meets the grill. This dissipates the heat more evenly reducing the hot spot. Some people line the bottom with firebricks wrapped in foil. This is so the bricks absorb the heat, and conduct it more evenly and help the grill avoid temperature fluctuations. I suspect with the thinner gauge steel cookers that is more needed, what I have seems to be holding pretty steady so I will hold on that one. Oh, they put foil around the bricks I think for easier cleaning as the drippings from the food above would fall onto them.
Some people also need to fill in gaps on the grill to better control the air flow. Mine doesn't seem to be leaking much, but there are a few places in the firebox which could probably use some filling. However since I'm able to hold 220 degrees, not sure I need to mess with it.
Tomorrow I will make a brisket, and a rack or two of ribs. The cooking surface is huge which is awesome. After today's cure we should be good to go! Looking forward to some great food, hopefully the weather will participate. I think it might rain some tomorrow which would be a downer, but maybe we will get lucky.
Until next time....