View Single Post
Unread 04-01-2014, 12:37 PM   #30
On the road to being a farker

jrben1's Avatar
Join Date: 07-20-13
Location: Waynesville, NC
Downloads: 0
Uploads: 0
Default Smoke Ring

Originally Posted by mutts&butts View Post
I also did my first cook last weekend, 8 pork butts for a retirement party. Took over 2hrs to get up to 250deg and I could never get over 250. I did use water and used my IQ120 along with keeping the cap off of the 2nd pipe. I burned thru a lot of charcoal (40lbs). I think the cold outside temps is why it took so long to heat up and I think using water didn't help raise the temps either. Will try the next cook without water and plan to use a weed burner to heat up the inside. Was very impressed with how moist the meat was along with a incredible smoke ring.
Hey guys, I hate to tell you but in judging school they teach you to disregard the smoke ring. I have been a certified judge for KCBS, MIM, and the Florida Barbecue Association and they all say the same thing. Here is a link on Amazing Ribs about the smoke ring:
Lone Star Grillz Cabinet Smoker, Backwoods Fat Boy, Hasty Bake Gourmet, 22 1/2" Weber Smoky Mountain, Napoleon Grill
jrben1 is offline   Reply With Quote

Thanks from:--->