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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-20-2013, 05:49 PM | #1 |
Got rid of the matchlight.
Join Date: 07-20-13
Location: Pensacola
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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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07-20-2013, 05:54 PM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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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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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
1 members found this post helpful. |
07-20-2013, 06:12 PM | #3 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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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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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
1 members found this post helpful. |
07-20-2013, 06:54 PM | #4 |
Is lookin for wood to cook with.
Join Date: 07-10-13
Location: Long island NY
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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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07-20-2013, 07:15 PM | #5 |
Got rid of the matchlight.
Join Date: 07-20-13
Location: Pensacola
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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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07-20-2013, 08:07 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
1 members found this post helpful. |
Thanks from:---> |
07-20-2013, 11:51 PM | #7 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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07-21-2013, 03:23 AM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from: ---> |
07-21-2013, 08:08 AM | #9 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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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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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
1 members found this post helpful. |
07-22-2013, 06:49 PM | #10 |
Got rid of the matchlight.
Join Date: 07-20-13
Location: Pensacola
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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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07-22-2013, 06:52 PM | #11 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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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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07-22-2013, 08:41 PM | #12 |
Full Fledged Farker
Join Date: 04-13-12
Location: North West, GA
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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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07-22-2013, 09:09 PM | #13 |
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio
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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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Current Smoker: Char-Griller Kamado |
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07-22-2013, 09:19 PM | #14 |
On the road to being a farker
Join Date: 02-27-12
Location: Orange County, California
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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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Matthew Stark Twisted Brisket BBQ Team - CBJ [B]Disposables [I]By STARK[/I] [/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner [url]www.starkboards.com[/url] |
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07-22-2013, 10:46 PM | #15 | |
Full Fledged Farker
Join Date: 04-28-13
Location: Raleigh, NC
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Quote:
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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Vision Classic Kamado, Vision Classic Kamado Kub, Weber Summit Platinum D6, Lime Green Weber Performer, Weber OTG, & Lime Green Weber Smokey Joe |
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