Meat Log Mountain Full [PATCHED]
Spread the hot coals evenly on the grate, then add more unlit charcoal to the chamber. Unlike the Weber instructions, our goal is to start with enough fuel to complete the entire cooking session without having to add more fuel later on. You can fill the chamber all the way to the top for extended cooking (up to 18 hours of 225F cooking have been reported using a full chamber of Kingsford), or add less if you require less cooking time. The amount you add depends on how long you want to cook and how hot and consistent your brand of charcoal burns. Experiment to see what works best for you. Regardless of how much charcoal you add, wait patiently until all the coals have caught and are gray.
Meat Log Mountain Full
Replace the lid on the cooker. The temperature will drop quickly with the addition of the meat. Keep the top vent fully open throughout the entire cooking process. Keep all the bottom vents closed to help bring the temperature down to a target of 225-250F.
I sometimes turn meat over and end-for-end, meaning that the side facing up is placed facing down, and the ends of the meat are reversed on the grate. This helps promote even cooking in the event you have a hot spot in your cooker.
You may want to baste your meat when turning it. Many folks simply use apple juice applied with a spray bottle, while others use a mop. You can learn more about bastes and mops in better barbecue books like those listed on the BBQ Shopping page.
We are a cooperative of family-owned & operated ranches deep in the heart of the Sierra Nevada Mountains. We are dedicated to providing a consistent source of responsibly and sustainably raised meats to the health conscious consumer.
Buy Ranch Direct is a cooperative of family owned & operated ranch-to-table homesteads in Northern California. We offer 100% Grass-Fed & Grass-Finished meat that is truly natural and fully sustainable.
Hang meat to dry in full sun, turning occasionally. At end of the day bring meat indoors and hang in a dry place. Return to full sun the following day. The meat will dry in several days to a week. When thorougly dried store in covered container.
The climb is longer than it looks. I've never seen so many people on one trail. It seemed like a lot of students from ASU, tourists, and trophy wives from Scottsdale use the mountain as a stairmaster.
Wow, talk about different hiking than Idaho. Talk about people, I passed nearly 68 people going up and down (yes I counted) and had to wait for a parking spot. It was 95 degrees which nearly killed me yet everyone I talked to said it was perfect....Well, anyway, beautiful little mountain, and a fun hike. You can make it even a little techinical if you dont use the hand rails which I almost made a game out of.
The heat finally broke in Phoenix this past weekend and its was perfect weather for Camelback. 75 Degrees and sunny...My first time back to the mountain in six months. The trail had the usual cast of characters - out of towners, guys carrying 6 month olds in baby carriers (I even saw another guy literally carrying his 7 or 8 year old son up a steep section on his back) plus the usual camelback 5 time a week crew. That being said, the trail was not overly crowded like it will be later in the year and it was a very pleasant hike to the top. Highly recommended - go now b4 it gets too crowded!
My favorite hike and my main means of keeping fit. Yes it's crowded... people talking on cell phones... major meat market... people smoking while hiking... out-of-towners clearly in over their heads... people wearing Keds sneakers... but it's a blast. On a clear day one can pick out peaks as far south as Picacho near Tucson.