Notices by gettingcooked@noagendasocial.com, page 5

@thatguyoverthere

@thatguyoverthere pre-fermentation. A poor man's sourdough starter.

I just put together a poolish for baking bread tomorrow. I'm going to attempt 4 loaves in The Phoenix.

@thatguyoverthere Rump. That sounds funny.

5 hours in. Banging!

Not bad. Four and a half hours in, and still closer to 225F than I thought I could keep it.

@thatguyoverthere @PhoneBoy Sweet.

@thatguyoverthere @PhoneBoy a seprate box? Not sure my wife would approve. I've played with a few smokers, including a pellet jobbie, but with little to no hardwood available where I live, the charcoal Weber is the one for me. I may, at some point this year, attempt to use The Phoenix as a smoker, building a wall of firebricks between the coals and the meat.

@PhoneBoy Yes. Nice offset smoker, by the way.

I just got a whiff of the rub smoking away, and my balls tingled a little bit.

And I learned from my mistakes, and ensured the water going into the bowl was near boiling. No wonder I went through so much charcoal the last time I did a brisket. Stupid Craig.

William Holden steady at 250F. I love it when a plan comes together.

Let's roll.

And away we go...

The Phoenix beckons.

My happy place.

Just topping up the thermal bank before we bake some pizzas...

I think the fire is going to take.

Let's do this.

And an added bonus is the 500F door is radiating heat beautifully, and I've got my back to it. God's own heat pad.