Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Unread 02-17-2008, 08:17 AM   #1
BBQ Bandit
Babbling Farker

BBQ Bandit's Avatar
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default Maiden trial on pork sholder

Having mixed results this morning,

The initial break-in/smoke was not impressive... on Saturday... 300 degrees max with Cowboy lump. Mistake #1.

Grabbed 4 bags Royal Oak (natural wood) for the pork shoulder.
Lesson learned.

Raised bed.. might be too tall. Had difficulty maintaining temp.
Took a alum. oven liner (full surface coverage) and placed directly over cooking surface (grill). Temps improved immediately. Had to throttle down intakes.

Too much air shot flames into smoke chamber and consume water pan. Increased flame warped smoke box. No good. Mistake #2. Raised water pan.

Paint blistered... and was warned by the Brethren.

Now its only 3 hours into the shoulder and have already gone through 10 lbs. Royal Oak and am humbled by the learning curve.

Any suggestions will be appreciated.

Respectfully yours,
PA (Smokin' in progress)
BBQ Bandit is online now   Reply With Quote

Unread 02-17-2008, 09:14 AM   #2
is Blowin Smoke!
CajunSmoker's Avatar
Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
Downloads: 0
Uploads: 0

Welcome to the world of the BSKD

It's usually best to try and keep a fairly small fire going so you don't overheat. I usually put a couple of chimneys of unlit in and add a little less than full chimney of lit on the side by the smoker unit. Make small adjustments and then give the smoker time to adjust before you make another one. Here is a picture of typical start up for me for a long smoke. This will run my BSKD for about 4 - 5 hours. The bent pieces of metal help keep all the coals from lighting at one time. I ground down and repainted this about 2 months before this pic was taken, so be prepared to rust on your firebox.

Keep working with it and you'll get the hang of it.

How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001
KCBS member & CBJ#24398
Twin CoonAss Ugly Drum Smokers
Brinkman Smoke King Deluxe
Brinkman Gourmet ECB with super chicken mods
Weber OTS kettle
CajunSmoker is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Maiden voyage on the WSM with pork butt and a choice packer - wiff p0rn texagjosh Q-talk 2 03-20-2011 01:30 PM
butt or sholder? jbw Q-talk 4 01-04-2010 03:17 PM
Results: Maiden trial on pork shoulder BBQ Bandit Q-talk 5 02-17-2008 11:51 PM
butt vs sholder for pulled pork Grumpy's Q Q-talk 16 11-09-2006 11:35 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 01:06 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts