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Old 05-04-2014, 06:11 AM   #11
cliffcarter
is one Smokin' Farker
 
Join Date: 02-21-11
Location: Old Town, Maine
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Quote:
Originally Posted by 93_confirmed View Post
i have a 4 1/2lb boneless butt that i will be smoking on my weber performer. So far, i trimmed it, dried it, oiled it, dry rubbed it, foiled it, and refrigerated it.

The plan is to do a charcoal snake (with stubb's and apple wood chips) and do the entire cook on the kettle. The butt will sit (unfoiled) on the indirect side and i'm going to use two thick sheets of foil between the snake and butt to deflect the heat. I'm thinking it will take 6-8 hours if i stick to the 225-250 range. I have read a ton of articles, forum posts, etc. About the subject and although i feel pretty confident i do have a couple of concerns that i'd like to get advice on.

1) temperature - i'm still learning the nuances of my kettle and haven't quite figured out how to control the temp consistently. I'm thinking that i'll heat 10 briquettes and use those to start the snake. From there, i'd close the intake and exhaust 50% each and more if the temp gets too high. Does this make sense or am i mistaken? Any suggestion for keeping the temp low if it starts rising?

2) the snake seems pretty straightforward except i'm not sure how many rows of briquettes i should be using. From what i read, i can get this done with two bottom rows and one top row with the chips piled on top. The snake would go halfway around the bowl. Thoughts?

3) i plan on using a water pan on the cooking grate above the snake and a drip pan underneath the butt. Is that okay to do?

Thanks!
93
1. I think that 10 briquettes may leave you waiting and wishing you added more. Start with 24 or so fully lit or, better still 1/2 chimney of fully lit lump. You will get to cooking temp much faster and decrease your anxiety and frustration levels. Leave intake and exhaust vents wide open until you hit your desired cooking temp, the use the intake to control it. Leave the exhaust vent open. If you have the bottom fully closed and are still too hot you can shut the top until the temps fall back toward your target temp.
2. I am not as meticulous as some when building my ring, I usually just pile about 1/2 bag of Stubbs around the foil drip pan and bury 6-8 thumb sized chunks of wood in it. YMMV.
3. I put about an inch of hot water in the foil pan that I use for a drip pan under the meat. IMHO this is all you need.


Good luck
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