WHAT A SCARE!!!!!! A FIREBALL

Dan,

I think you pegged it with the O2. I had the same thing when opening the door soon after the smoke started. Scared the !!?//#$% outta me.

Doesn't seem to be a problem after the wood chunks turn more to ash after 1 1/2 hours or so.

quote:

....

I just hope my roast turnes out..... [/QB]

At least you are still thinking straight. Gotta prioritize.

Everything turned out great!!! The roast was very juicy, nice smoke flavor and the garlic/pepper crust was fantastic!!! I just had two helpings. It was paired with my rice salad which after a day in the frige was perfect!!!

I should have taken it out of the smoker at 130 instead of 135, but it was still great. I'll never cook another roast on the grill or oven again.

I have some pictures I'll post tomorrow is I don't forget!!!

Hmmmm! Hmmmm! Goooood!!

Wild Rice Salad
Recipe courtesy Paula Deen
Ingredients
2 cups water
1/2 teaspoon salt
1 cup wild rice ( messed up and bought pecan flavored rice)
1 (6-ounce) jar marinated artichoke hearts, drained and halved, reserve marinade
1 (6-ounce) can green peas
1/3 cup coarsely chopped green bell pepper ( I used sweet red bell pepper)
3 green onions, chopped, white and green parts (next time I�ll use 4 stalks)
1 cup cherry or grape tomatoes, halved (I just used about � to � of a small container)
1/4 cup toasted slivered almonds, for garnish (I used a whole 2.5 oz package)

Dressing:
1 1/3 cups canola oil (didn�t have canola, so I used olive oil the first time and this time I used Almond oil) and only one cup)
1/2 cup white vinegar
1/4 cup grated Parmesan (first time I used fresh grated, this time I used the stuff in the green cardboard container)
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed (didn�t have any)
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced

Instructions
In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil.
Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour.
Drain excess liquid from the rice. (wasn�t necessary for me)

Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Didn�t have a big enough jar, used a bowel and used a wisk)
Refrigerate until ready to use.

In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temperature.
Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.


Ok.....what's next!!!!

dan

Well, I suppose that can be a lesson to newbies.....Don't open the door!!!!

http://community.webshots.com/album/37674616IFJgQI/1

I just sent SmokinOki a picture of yesterday's Round roast results, but if you can't wait, here's a link.

I was smelling that roast all night and this morning!!! Must have been the cutting board that needed washed!!!!! he he he

dan

I had my 050 make a sound kind of like a Jet motor scream, and when I opened the door there was a fire inside. I think there was too much fat build up on the bottom. (did not poke a hole in the foil on the bottom of the smoker to let drippings out) I was sitting next to it stuffing summer sausages You are right pretty SPOOKY! But no damage done to the smoker or meat inside either.
Dave/Rhino