PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
Probably making a mistake here, with this being my 1st stick burner cook, and 1st cook on this pit, with a lot of other things to get done today, but what the heck...
Thanks to all who commented on my other thread after getting this pit. I cleaned her up, seasoned her, and decided to give a cook a go. When time permits, I'm going to either wire wheel the outside, or have it sand blasted, and hit it with some high heat paint. But for now, let's cook...
I decided to go as easy as possible with a Tyson Pork Butt, a little over 7lbs. Going to throw on some ribs later. I'll be using Cherry (got a free load from a friend of a neighbor) and a little Oak.
Got up just before 6AM, to start the fire. I did a 1/2 chimney of Kingsford Comp, and 4 little splits. Added 2 slightly larger splits once it got going a little. Temps peaked around 300, then settled to about 260 after about 40 minutes. I left the vents wide open to get the fire going.
Set up my Smoke under the grate. Ran the wire through the chimney. Not using the charcoal/water pan that came with the pit. Instead some foil pans with water in the little one nearest the heat.
Hit the Pork Butt with a little kosher salt, and my rub...
Not the "best" set up, but will do for now. I thought about trying to hack off the sear burner portion of the pit, but this work space will come in handy...
Butt is on (about 7:20am)…
We're smoke'n…
About 1:30 in, and I'm learning on the job... Temps have ranged from 245 - 315. Pit seems to run best with the vent wide open. Maybe I need a bigger coal base, not sure. But when I close the vents to even 50%, I tend to lose my fire. I've been stoking the fire or adding splits roughly every 30 minutes. Added 2 splits once, and that resulted in the higher temps. It's not a big pit, so if the fire gets a little too big, the temps really climb. My goal is to get it running between 245 - 275 with the proper set up of wood/air. I'll get it figured out...
More to come...
Thanks to all who commented on my other thread after getting this pit. I cleaned her up, seasoned her, and decided to give a cook a go. When time permits, I'm going to either wire wheel the outside, or have it sand blasted, and hit it with some high heat paint. But for now, let's cook...
I decided to go as easy as possible with a Tyson Pork Butt, a little over 7lbs. Going to throw on some ribs later. I'll be using Cherry (got a free load from a friend of a neighbor) and a little Oak.
Got up just before 6AM, to start the fire. I did a 1/2 chimney of Kingsford Comp, and 4 little splits. Added 2 slightly larger splits once it got going a little. Temps peaked around 300, then settled to about 260 after about 40 minutes. I left the vents wide open to get the fire going.
Set up my Smoke under the grate. Ran the wire through the chimney. Not using the charcoal/water pan that came with the pit. Instead some foil pans with water in the little one nearest the heat.
Hit the Pork Butt with a little kosher salt, and my rub...
Not the "best" set up, but will do for now. I thought about trying to hack off the sear burner portion of the pit, but this work space will come in handy...
Butt is on (about 7:20am)…
We're smoke'n…
About 1:30 in, and I'm learning on the job... Temps have ranged from 245 - 315. Pit seems to run best with the vent wide open. Maybe I need a bigger coal base, not sure. But when I close the vents to even 50%, I tend to lose my fire. I've been stoking the fire or adding splits roughly every 30 minutes. Added 2 splits once, and that resulted in the higher temps. It's not a big pit, so if the fire gets a little too big, the temps really climb. My goal is to get it running between 245 - 275 with the proper set up of wood/air. I'll get it figured out...
More to come...
