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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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08-17-2019, 07:09 PM | #1 |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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Still crazy!
I’m still playing around with this burn barrel idea with the charcoal chimney. Doing an overnight pork butt cook. I am burning mesquite embers. I wanted hickory and apple but mesquite was all they had at the store. I’m going to extend the burn with lump charcoal. This set up should give me 6 hours. I’ll repeat the set up in 6 hours with more lump and mesquite embers and that should finish the cook. I am cooking at 275 deg and holding steady with my intake at the 1/3 position and vent at the 1/2 way position. Thin blue and sweet smelling mesquite from the start. You can’t see the smoke from the picture but you can see it in person. Everything is smelling great and all things are pointing towards this being a successful pork butt cook!
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle |
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08-17-2019, 08:36 PM | #3 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Subscribed
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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08-17-2019, 11:19 PM | #4 |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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I dumped some more mesquite embers in and the smoke is smelling very sweet and nutty! I dumped a little sooner than ideal since I’m getting ready for a nap. If this pork butt turns out I’ll definitely be smoking with mesquite a lot more. I decided against adding more lump. I’ll add some more embers in about 3 hours. I’m around 300 deg right now and should settle back in around 275 deg shortly.
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle |
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08-18-2019, 12:57 AM | #5 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Love it! Look forward to seeing/hearing more :)
Poor Joe sitting there in the background... all cold and lonely :(
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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08-18-2019, 01:04 AM | #6 |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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I’m curious how this is going to turn lol. So far everything that I’ve cooked with this method has been outstanding. I’ve never had a mesquite pork butt before but it should be decent at worst since I’m burning a clean fire. Smoldering mesquite could be disastrous
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle |
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08-18-2019, 06:28 AM | #7 |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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Ok so I “loosely” pulled some pork and took a pic real quick. Total cook time was around 10 hours and still had plenty of coals and could have done 12 hours. I only had to refuel once. Fuel was used was roughly 75% mesquite embers and 25% lump. It held temp very steady and using embers vs lump didn’t really change anything except that it ran a bit hotter with mesquite. From my prior experience using this method with cherry and apple is that it ran cooler and the vents needed to cracked open a little more. Start up time was 25 minutes and that time included the time from when I lit the chimney to when I put the food on.
As far as smoke flavor it was as perfect as it can be. The typical “mesquite” flavor that I get sometimes I couldn’t taste and I could only taste wood smoked bbq as opposed to charcoal and wood which I don’t really care for. One thing I’ve really come to notice is that the smoke flavor is very uniform throughout. In other words every bite tastes equally smoked. Maybe the uniform combustion plays a role in that. I also want to not that how smoky or good/bad your end product is will depend on ability to know when the embers are ready. When I put my embers in I get about 15 minutes of TBS followed by transparent smoke after that. Now to compare against other smokers. BTW this is just my opinion. Charcoal smokers: I prefer burn barrel bbq by a mile. Big difference between lump charcoal and wood embers. Pellet smokers: I’ve only done this a few times but I prefer the flavor of this method to my Mak even. It’s a small difference but I’m getting a much more uniform flavor here than with my Mak. Something that wasn’t controlled for however is that my Mak used hickory and I used mesquite with this method when comparing the 2 pork butt cooks. Stickburner: The all wood smoke profile is basically the same but yet again I’m getting a consistently more uniform smoke flavor and color throughout. If I were to get a stickburner for greater capacity then you better believe I’ll be getting an actual burn barrel. Like I said above this is just my opinion. I’ve used this method just a handful of times but this is the conclusion I’ve come up with so far. I also want to reiterate that the level of smoke and how clean your embers are will depend on your ability to know when the wood is ready for what you are trying to achieve. However I’d much rather add embers and get consistently good TBS/ transparent smoke from the start than have to battle temp and what your smoke is looking like coming out of the stack. I’d also much rather add embers every 3-4 hours instead of a split every 45 minutes. With an offset I do realize that you would have to add more often to the inefficiency of the design. Last thought but this goes without saying.... use stronger smoke woods for more smoke flavor and weaker smoke woods for less smoke flavor. I wanted to add one last thing. I personally feel that as long as you use wood for both your heat and smoke I don’t think you can go wrong and I believe you will get top notch flavor. The differences between my Mak, a stickburner, and this is pretty negligible if I’m going to be honest.
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle Last edited by BKING!; 08-18-2019 at 07:37 AM.. |
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08-18-2019, 08:33 AM | #8 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Nice work and what a fun experiment! Couldn’t agree more with your last sentence. The differences between my MAK and the last stick burner I had are definitely negligible. Burning sticks was a blast, but I found that I was rarely able to burn sticks simply due to having other priorities than feeding a stick every 45-60 mins (family, church, chores, fitness, friends, work, sleep, etc.). Your newly discovered method has my attention though :)
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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08-18-2019, 08:40 AM | #9 | |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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Quote:
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle |
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08-18-2019, 08:53 AM | #10 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Quote:
What’s really cool is the extended burn times you’re seeing AND still able to get that ultra clean woodsy flavor profile :) Although the feeding of fuel is often, I can’t help but think you would absolutely love the KBQ cooker. I have never used one, but it just has your name written all over it based on your preferred flavor profile.
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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08-18-2019, 09:01 AM | #11 | |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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Quote:
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle |
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08-18-2019, 09:11 AM | #12 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Quote:
And that is exactly why poor Joe sits in the background of your pic cold as can be... lol. I cannot believe how much I dislike kamado cooked food now that I am cooking primarily w/ pellets. Once you go clean, it’s hard to return to dirty ;)
__________________
MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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08-18-2019, 09:18 AM | #13 |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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Oh I know it.... like I said before, if you are cooking with a clean burning all wood fire then you’re making top notch bbq. I hate smoldering wood flavor now
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle |
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08-18-2019, 10:27 AM | #15 |
Got rid of the matchlight.
Join Date: 08-11-19
Location: Alamo CA
Name/Nickname : David
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Do you think this technique would work on a kamado? I recently got a primo xl and am trying to figure out the best way to get clean smoke at low & slow temps.
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