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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-20-2013, 05:49 PM   #1
Pig Man
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Smile Help for a novice

Hello my name is Pig Man, and I love to eat Pig.

Sounds like a support group doesn't it? We have moved from Memphis and cannot find good pig like we had at home. I need help as I am venturing into uncharted waters. I am a good basic grill guy on the Weber with stuff like,
burgers, steaks and such. Well I have a need of pig, seriously smoked and
loved to perfection. I purchased a Weber performer gold, With a Maverick 732
and yes, as a novice, I purchased a Smokenator. Well I did ribs on them. Ribs my dear brothers!!!

Enough with the poetic waxin' I cooked the ribs for about 5 hours. 3 racks with 3 different rubs. I did enjoy it. My issue is this:

All kinds of websites, theory and sales pitches have worn my brain to a nub. I need help.

A) Is grate temp the best way to measure?

B) To master a consistent temp takes a lot of work with my equipment. Am I
Don Quixote chasing 225 at the grate?


C)To really smoke shoulder (Butts ) and ribs, should I bite the bullet and buy a
smoker? Can happiness be achieved with what I have?

Signed Longing for good Pig
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Unread 07-20-2013, 05:54 PM   #2
Pyle's BBQ
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A) Yes.

B) Not impossible just a lot of work. I would find a temp that your Weber will cook at and keep a consistent temp and adjust your cook time.

C) Use the Google search at the bottom of the page and search "snake". That is the easiest way to do a butt on a kettle grill. If that is not to your liking read the UDS thread and build one.
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Unread 07-20-2013, 06:12 PM   #3
Cack
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You came to the right place to have all your questions answered. Unfortunately, I can't answer them since I don't have that grill.

I will say this, you don't have to aim for 225. I do my best Q around 275-300. Try to find where your cooker likes to cook at and let it roll there.
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Unread 07-20-2013, 06:54 PM   #4
Nygfan2283
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Default UDS smoker

I do not have experience with the smokenator, but I just built a UDS after a lot of research into a quality smoker. If you can locate a foodsafe 55 gal drum , for the minimal investment you cant beat its performance. There is more than enough info here to help you from start to completion and they run like champs.
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Unread 07-20-2013, 07:15 PM   #5
Pig Man
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Default Tanx, me brudders!!!

Thanks for the insight, I have been trying to make my grill adhere to me perhaps
I do need to find the grills sweet spot and work with it. My only question on the snake method is how to add coals on a long cook. Say an 8lbs pork shoulder?
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Unread 07-20-2013, 08:07 PM   #6
Bludawg
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You don't need to add any coals, I can get 16 hrs at 250 should you need to add then in front of the fire and let it make a second lap. The important thing is to keep the exhaust vent opposite the fire I rotate it 90 deg every 4 hrs
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Unread 07-20-2013, 11:51 PM   #7
El Ropo
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What BD said. I went 9 hours at 275-300 for a 12lb brisket, and there was still 1 to 2 hours left in it. My snake wasn't that large either. I also by instinct and experience doing indirect on a kettle, rotated my exhaust during the cook to keep it opposite the fire.

Cooking a pork butt should be an easy task on a kettle with the snake method.
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Unread 07-21-2013, 03:23 AM   #8
Bludawg
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Quote:
Originally Posted by El Ropo View Post
My snake wasn't that large either. .
Agh TMI
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Unread 07-21-2013, 08:08 AM   #9
BBQ Bandit
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Indeed - came to the right place.
A kettle plus the right knowledge, technique, and strategy will be a down-right righteous combination.
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Unread 07-22-2013, 06:49 PM   #10
Pig Man
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Default Thank You!!!

I really appreciate the replies. I tried the ole smokenator without the center pan.
I did an 8 lb pork butt, or shoulder. I followed your advice at My Weber likes 237. I used a small water pan on top of the grate and a larger one under the
meat. It turned out great!!! It took 10 hours and tasted great. I learned alot
and had no left overs. Thanks for your help !!!
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Unread 07-22-2013, 06:52 PM   #11
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Might as well just go put money down on a jambo right now. If you stick around, by the time it's done you'll be ready
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Unread 07-22-2013, 08:41 PM   #12
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Congrats... it only gets better from here for the most part. You have overcome the hardest part.

The devil is in the details..
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Unread 07-22-2013, 09:09 PM   #13
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1) Yes
2) 215-250 is 225 as far my ribs are concerned.
3) I can smoke a good pork butt under a cover over an open pit. So a smoker is nice. A weber is a fine unit Steve rachain has written a number of good books on cooking on a kettle.
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Unread 07-22-2013, 09:19 PM   #14
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Webers are great. My guess is that soon enough you're going to get an actual smoker. I started out just like you, but after looking at this site for a year and a half, I had to get a smoker. So much fun.
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Unread 07-22-2013, 10:46 PM   #15
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Quote:
Originally Posted by Stark-O-Rama View Post
Webers are great. My guess is that soon enough you're going to get an actual smoker. I started out just like you, but after looking at this site for a year and a half, I had to get a smoker. So much fun.
I'll 2nd that this site will make you have multiple grills & smokers... I'm a bit biased and lazy I guess but nothing beats the smoking ease of a kamado grill; I light my lump, throw in some wood chunks and wait for thin smoke; Add on my maverick 732 and my pork butt..usually come back 8-1o hrs later to gaze at it lovingly and let it go until it hits 195-205 IT..most times I've still got enough lump left to cook 1-2 more short meals over high heat

Did I mention the Vision kamado is on sale right now @ Costco for $399..some brethern are reporting as low as $299 as they move out summer prods for fall...

Happy grilling/smoking
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