Calling All Gassers

[jgh1204]

If you have read my intro, you know I just got a chest style propane smoker. So far, I have smoked a boston butt that came out pretty good.

Friday, I am going to give it the first run at smoking more than 1 item. I will cooking 2 boston butts(about 8 lbs each) and 1 12 lb brisket.

Any advice?

Which should be on the top shelf. Should I rotate?

We are having people over for New Years, so I wil be up at 4 to get things started.

 

[BBQchef33]

Beauty of the gassers is that ya get to set and forget. Im not familiar with the rig, but the answer to ypour rotation question depends on how even your chamber is.. if temps are withing 10-20 defgrees, then ya dont have to rotate to often if not at all. Just one may finish a littel sooner. Put the larger of the butts in the hotter spot, usually the bottom near the heat source but you should check where its hotter.

To check your chambers characteristics, get a few(3-4)cheapo 2 buck oven thermometers and put them in different spots in the chamber and see what your temperature variations are. That way you'll know the hot and cold spots. A little trick to stop the glass ont he thermometers from turning brown form the smoke is to rub a little Dawn(dishwasher soap) on the glass with a finger. Dont wipe it off. It will keep the glass clear. thi salso works for pots that you put in the chamber. Rub the outside with dawn and they cleanup real easy and dont turn black.

If ya really want to get fancy and map your chambers characteristics, do the Biscut test. Buy a couple packs of pop-n-fresh biscuits. In a 250 degree chamber, scatter the biscuits around the chamber, at least 6 per shelf, 9 is better and check back in 20-30 minutes. The doneness of the biscuits maps out the temperature variations in your chamber.

 

[jgh1204]

Thank you!

 

[brdbbq]

Got a 20 thermocouple data bucket and mapped cause I a Techno-Geek.

 

[jgh1204]

I happen to have 1 can of biscuits in the fridge, so I will do a limited biscuit test.

Funny story about set it and forget it. The mantra chanted by the idiot audience members in Ron Popeil's Rotisserie infomercial. The other day, I saw the gadget at Dillard's. It had a big sticker on the glass that said, "Please do not take, set it and forget it literally. You must check on your rotisserie often during the cooking process"

I am guessing someone took, "set it and forget it", literally, burned down their house, sued and won.

 

[Neil]

A little trick to stop the glass ont he thermometers from turning brown form the smoke is to rub a little Dawn(dishwasher soap) on the glass with a finger. Dont wipe it off. It will keep the glass clear. thi salso works for pots that you put in the chamber. Rub the outside with dawn and they cleanup real easy and dont turn black.

If ya really want to get fancy and map your chambers characteristics, do the Biscut test. Buy a couple packs of pop-n-fresh biscuits. In a 250 degree chamber, scatter the biscuits around the chamber, at least 6 per shelf, 9 is better and check back in 20-30 minutes. The doneness of the biscuits maps out the temperature variations in your chamber.

Thanks for the great tips Phil. I forgot about the dishsoap trick, learned that in boy scouts forty years ago!