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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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03-22-2013, 08:20 PM | #1 |
Full Fledged Farker
Join Date: 01-12-13
Location: Minnesota
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Pork Butt & Propane...I Need Some Brethren Help!
Ok guys, I need some help...
I'm on vacation hundreds of miles from home. I've been asked to smoke a 10lb Boston butt this weekend. The problem is that my host only has a propane grill and a small wood chip box. What do I do?!
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KCBS CBJ - KJ Classic - Gateway Drum Smoker |
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03-22-2013, 08:23 PM | #2 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Ummm. Go buy a Smokey Joe?
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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03-22-2013, 08:24 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Turn one burner on low and place the meat on the other end, elevated in a pan if possible (foil pan and ring of crumpled foil will work). See what kind of temps you get before putting the meat on. If they are high then cover with foil partway through to prevent charring.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-22-2013, 08:39 PM | #4 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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^^^Yep. if the grill is big enough this should work.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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03-22-2013, 08:44 PM | #5 | |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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Quote:
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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03-22-2013, 08:52 PM | #6 |
Full Fledged Farker
Join Date: 01-12-13
Location: Minnesota
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Where do I place the box of wood chips?
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KCBS CBJ - KJ Classic - Gateway Drum Smoker |
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03-22-2013, 09:20 PM | #7 |
Full Fledged Farker
Join Date: 03-10-13
Location: Ironton Oh
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Place them close enough to the heat source that they will smoke. I've never used a box to smoke with but I have put wood chips in aluminum foil and put them directly on the coals while grilling. I'm assuming this will translate to what you are doing just fine. Then when the meat absorbed enough smoke and has a good bark I'd move it to the oven. Just me though cause this smokin on the propane grill would be outside my comfort zone.
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Smoker Joe, UDS, Weber Silver 22.5 kettle, MB Gas Smoker, CG Smokin Pro w/sfb, pitmaster IQ110 Last edited by SmokinFatties; 03-22-2013 at 09:22 PM.. Reason: Mispellin |
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03-22-2013, 10:56 PM | #8 |
is One Chatty Farker
Join Date: 04-17-08
Location: Dallas Or.
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season with a paste of liquid smoke and Hawaiian sea salt , wrap in plastic wrap and foil , fridge for 24 hours , remove plastic wrap , re-foil and cook in oven at 200-250 till almost done , finish on grill
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03-22-2013, 11:10 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I prefer foil bombs to wood chip box. My setup on foreign grills...
Remove one grate, that is where the heat will be. Preheat grill, get to a temperature around 275F, almost all gas grills can do this easily. Place meat on remaining grate, offset from heat. Place foil bomb on radiant source directly over heat. Close lid, monitor pit temperature. There will be some smoke initially that looks unsightly, do not worry, gas grills vent very well. Cook as normal, until the meat is done, foiling works great on gas grills too. To make foil bombs that work great, layout foil and place 2 cups of DRY chips in the center. Fold up sides, gift fold, fold up ends to be airtight. Punch 2 small holes in top of foil, about 1/2" long, not wide at all, almost like poking the tip of a knife in. All you need, but, you need 5 to 6 of these. Use one every 30 minutes. Just toss a new one in.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-23-2013, 08:38 AM | #10 |
Full Fledged Farker
Join Date: 02-29-12
Location: Long island, Ny
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Mini wsm not too expensive and can never have enough of them one of my favorite smokers
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* PRIMO OVAL XL*MINI WSM*SMOKEY JOE*JUMBO JOE*AKORN *GOOD GRILLIN ALL* |
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03-23-2013, 08:52 AM | #11 | |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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03-23-2013, 08:58 AM | #12 | |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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Quote:
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Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
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03-23-2013, 10:45 AM | #13 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Simple answer>> "Sorry_______________ I don't cook on other peoples equipment" "You wouldn't want me sleeping with your wife now would ya?"
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-23-2013, 11:13 AM | #14 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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I would rather try a whole butt indirect on a big gasser than direct on a little bitty smoky joe burger cooker-sounds like a good way to burn it. Why does everybody hate on gas grills without reason so much here? I'm a die-hard live fire cooker and smoker, I own about a dozen charcoal/wood burning grills, smokers, and cookers, up to a whole-hog-sized stickburning trailer pit; but I have also cooked a lot of delicious food on a gas grill, nothing wrong with it. If it tastes good, I don't care what it was cooked on. Gassers have their uses, and it's a load of crap that you can't cook good food on them if you know what you're doing.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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03-23-2013, 11:26 AM | #15 |
Full Fledged Farker
Join Date: 01-12-13
Location: Minnesota
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I appreciate all of the feedback. I am cooking this thing Monday and I will definitely let you know how it turns out (hopefully with pron too). Thank you everyone!
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KCBS CBJ - KJ Classic - Gateway Drum Smoker |
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