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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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09-04-2010, 09:35 AM | #1 |
Is lookin for wood to cook with.
Join Date: 08-23-10
Location: Fort Worth, TX
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First time smoking, need help.
I'm borrowing an old Weber smoker from a friend and wanting to do a pork butt or briquette this weekend. The smoker reminds me a lot of the current Weber smoker people like on here,....just a lot older.
I was told the thermometer isn't completely accurate. Something about it usually only reads approx 2/3 of what it really is. Not sure what to do about that. Also not sure how to use the smoker in general. Ive been reading about the UDS' alot lately but never read up on how to use the Weber. Really could use some help on what I should do about the thermometer and how to use the Weber. Detailed instructions and advice would be very appreciated. thanks. Pete |
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09-04-2010, 09:39 AM | #2 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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I've got an old WSM that does not have a thermo , I use a digital and just lay the probe on the cooking grate and put the lid on. Leave the top vent open and adjust the bottom vents for your temperature.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-04-2010, 09:50 AM | #3 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Go to the weber virtual bullet site for detailed instructions with pics.
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09-04-2010, 10:28 AM | #4 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Run over to the Dollar Store and grab a couple of oven thermometers. Toss em both in there, at different locations, and see what you got. It's a cheap way to figure out your temps. You really need to have semi accurate temps.
Matt |
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09-04-2010, 10:40 AM | #5 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Not sure I would rely on Dollar Store temp gauges.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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09-04-2010, 10:45 AM | #6 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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This should help.
http://www.virtualweberbullet.com/fireup2.html#minion
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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09-04-2010, 10:47 AM | #7 |
Is lookin for wood to cook with.
Join Date: 08-23-10
Location: Fort Worth, TX
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Maybe I'm being dumb but if I throw in thermometers onto the grill grate won't I have to open the lid every time to check the temp (thus letting hot air out and ruining any chance of temperature stability?)?
Also, if I want to do a pork butt, what's the standard estimate on cooking time? Thanks for the info. |
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09-04-2010, 10:52 AM | #8 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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You can also put a candy thermometer through the top vent. The reading that you get on that will be approximately 15* hotter than the temp at grate level.
You should plan for 1.5 - 2 hours per pound for cooking at 225* - 250*.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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09-04-2010, 10:57 AM | #9 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I have this when I cook on my ECB. On mine, the thermo just says WARM, IDEAL and HOT. I know that the "E" is about 225, so that's what I shoot for. In my opinion, as long as you're not lifting the lid every 10-15 minutes, you're OK. Check it once or twice at the beginning, and then watch the cookers thermo based on what you find. Cook time for a butt could be 10-16 hours (for say a 7-9 lb'er) at 225-250 cooker temp. Just have to wait until the meat probes with no resistance....like "buttah". Don't pull it until then and you'll be pleased. Foil if you think it needs is whenever it looks dark enough for you and cook the rest of the way foiled. Good luck!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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09-04-2010, 11:00 AM | #10 | |
Is lookin for wood to cook with.
Join Date: 08-23-10
Location: Fort Worth, TX
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Quote:
Thanks for the help guys, I think i've got all the information I need. |
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09-04-2010, 11:12 AM | #11 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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I have also found that when I make my final adjusment, I close 2 vents all the way, and use just one to regulate air flow. This way I'm not playing with 3 vents at a time.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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09-04-2010, 11:19 AM | #12 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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09-04-2010, 02:20 PM | #13 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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What he said! +1
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Gator Pit Entertainer Stumps GF223 Lg. BGE |
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09-07-2010, 04:17 PM | #14 |
Is lookin for wood to cook with.
Join Date: 08-23-10
Location: Fort Worth, TX
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Did a Boston Butt yesterday. Started at 12:30am and pulled at 3:00pm. Came out really well. I need to build a UDS now. I seasoned with:
mustard glaze light coating of Lawry's Butt glitter Dalmatian rub Hit me Fred's BBQ sauce upon serve Do I need the Lawry's? Wasn't sure but I thought the butt glitter went under the low-salt rub category. Last edited by shouse; 09-07-2010 at 06:11 PM.. |
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09-07-2010, 04:31 PM | #15 | |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Quote:
Regarding the rub, you really kept it simple your first time, didn't ya? Well, anyway, glad ya liked it! |
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