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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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10-02-2012, 04:58 PM | #1 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Looked Good
But I was disappointed. After 8 hours of not being able to keep the temp up, I wrapped the shoulder in fol and tossed it in the oven. It tasted good, but (in my mind) it doesn't qualify as "REAL" BBQ.
I have read up on what I need to do, up to and including throwing my smoker in the trash and building something better ~ which is in the works. But in the interim, here's what I am cooking on and what I made. ~A whole boneless pig shoulder (a butt and a picnic roast) ~Some chicken for a mid day lunch. ~Poppers (jalepeno's w/cream chease, wrapped in bacon) ~Pig Shots (links wrapped w/bacon stuffed w/cream chease & topped w/brown sugar) |
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10-02-2012, 05:03 PM | #2 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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That thing was pretty loaded, I can see having to fight temps.
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10-02-2012, 05:31 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That looks like some good food. I would consider it BBQ
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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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10-02-2012, 05:33 PM | #4 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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Chow looks good from here.
So does the pool. Don't do the Jack Nicholson move in The Border...."Soups on!"
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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10-02-2012, 05:49 PM | #5 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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are you trying to control the temp by using the stack vent ?
i would also use some drier vent to extend the inside stack down to the grate.
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george spam, can't live without it |
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10-02-2012, 06:28 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Looks like you overloaded the pit and restricted the flow good excuse to go bigger. Looks good to me, don't be so hard on your self.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-02-2012, 06:55 PM | #7 |
Full Fledged Farker
Join Date: 04-16-12
Location: New Albany, IN
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Well I doubt I'll be the only one to say this but you are in need of a UDS.
The offset you got, or anything that looks like it, will never give you the ability to hold temps. Not without a lot of modifications and sealing and even maybe then. Yeah its overloaded, the quality cabinets you see on here can handle that, the COS cannot. My UDS will suffice but when I pull thee trigger on something it wont be cheap. It'll be good but quality is not cheap. Just sayin
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Pete-SS UDS, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, Baby Traeger, moving sucks and I left my kettle behind |
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10-02-2012, 06:58 PM | #8 |
Full Fledged Farker
Join Date: 07-13-12
Location: eureka,ca
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wow looks good to me.
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Weber 22" performer & old school 22" Weber kettle Remember to check our monthly free bottle giveaway in the Brethern sales forum under Ted & Barney's. |
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10-02-2012, 07:10 PM | #9 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Looks like your exhaust is almost completely closed. That's gonna reduce the draw, and also cause stale smoke to get backed up in the pit. If that's that case, I'd try to keep it fully open, or close to it.
On the cooker it appears to be an older model with slightly thicker metal than the newer COS models. The exhaust already looks like it's pretty close to grate level too. You should be able to make some great food in that thing with a little babysitting. Isn't that what they call a Char Broil Silver? They were supposed to be pretty decent cookers.
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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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10-02-2012, 08:40 PM | #10 |
is one Smokin' Farker
Join Date: 07-13-09
Location: Lilburn, GA
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I've finished plenty of Q off in the oven. No different than foiling it and putting it back on the smoker.
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10-03-2012, 12:56 PM | #11 | ||||
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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Quote:
I plan on extending the stack down to the grate. What I REALLY need to do is build a "charcoal box". As it is now, I can't put enough charcoal to get the temp high enough. It also appears I need to put a shelf under neath the grates as well as build a "deflector shield" somehow because the temps next to the fire box are much higher then the opposite side. Quote:
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10-03-2012, 03:03 PM | #12 | |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Quote:
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10-03-2012, 03:29 PM | #13 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Or the last. There's nothing wrong with and no shame in that.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-03-2012, 03:30 PM | #14 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Get some chunks of wood in there with the charcoal. It will heat up. I would start with a basket full of charcoal and then just added wood as I went along. I also use the minion method.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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10-03-2012, 04:00 PM | #15 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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