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soholingo
Newbie
Joined: 24 May 2010
Posts: 47
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 Posted: Jun 09 2010 Post subject: |
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| grumio wrote: | Jay -
Did your temperature fall after 4 hours? I've done 9 hours with no trouble...
One thing that occurs to me is using large hardwood chunks - the only way I've done it - adds a significant amount of fuel, in a way that chips wrapped in foil might not. If that's the case, you could try beefing up the charcoal ring with a few more briquets.
I've thought about adding more briquets to the end of the ring to try to get the temp up for the last hour to help set a glaze on ribs.
I did 2 5.5 lb butts last week. I smoked 'em for 3.5 hours (charcoal ring about a quarter of the diameter) & then put them in a dutch oven in a 250 oven for 4 hours. Worked great; plenty of smoke flavor. But I won't want to do that when the weather gets warmer...
I'm glad (most of) you are getting good results with this technique! |
Grumio,
The technique worked fine for 4 hours, I am looking for an 8 hour smoke so I can do large butts over night.
I am going to add some additional briquettes next time. mabye 3on the bottom, 2, and then 1. I will also extend the ring next time so that it will go longer.
The appeal of this method is that the ash doesn't fall on the briqs and snuff out the fire. Oh, and not having to add briqs would be perfect. |
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BBQBryan
Newbie
Joined: 07 Jun 2010
Posts: 43
Location: Central Illinois
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| Posted: Jun 20 2010 Post subject: |
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| Well the kettle is fired up and the butt is on....hovering around 225-250...looking for a 8=9 hr burn....pictures will be coming...soon as video card gets replaced on desktop... |
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silver8ack
Newbie
Joined: 29 May 2010
Posts: 46
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| Posted: Jun 20 2010 Post subject: |
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| soholingo wrote: | I was able to hold 250 for about 4 hours. I used wood chips wrapped in aluminum instead of wood blocks. I liked that I got 4 hours of smoke (actually think it was too much smoke as all the meat was pink, and it had a strong smokey taste.
I had a better go of it by stacking a big pile of brickets on one side of the weber, and letting it go. I was able to keep 250 for about 6 hours this way.
In either case I get a long consistant burn. I was hoping I had found a way to get an 8 hour smoke out of a weber.
I may end up getting a smokenator... |
from what I hear/read you won't get an 8 hour burn with one load of coals in a smokentator. Plus you have to add water way to often because the pan is so small. |
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BBQ Padawan
BBQ Fan
Joined: 26 May 2007
Posts: 179
Location: So Cal
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| Posted: Jul 01 2010 Post subject: |
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Holy smokes!! It really works!!
Best no-fuss slow cook ever!! Ribs on Monday and Tri Tip yesterday. The only glich was not starting with enough hot coals (4). Yesterday I started with 6-7 and the cook was on! Steady 230-240F
Thanks again for sharing!!
_________________
Gary
Kettle Padawan |
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grumio
Newbie
Joined: 17 Feb 2010
Posts: 28
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| Posted: Jul 01 2010 Post subject: |
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Glad it's working for you! Yeah, this technique is even easier than using my dad's gas smoker, which needs new wood chips every hour...
Jay (soholingo), above, pointed out a key element to what makes this work (which hadn't occurred to me) - since the fuel is laid out in a long thin line, you don't have the problem of the fire smothering in its own ashes.
Between how easy this is, how good & how versatile & how cheap pork shoulder is, I'm thinking of embarking on an experiment: to see if it's actually possible to get tired of pulled pork. |
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billfish73
Newbie
Joined: 25 Apr 2010
Posts: 34
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| Posted: Jul 02 2010 Post subject: |
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grumio,
Great tech, I use something similar, just curious and kind of off topic, do you always do you butts in pans. do you do that from start to the time you wrap? |
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terebina
Joined: 06 Dec 2018
Posts: 1
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| Posted: Feb 07 2019 Post subject: General BBQ Discussion |
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| welcome to the game. thanks for share the amazing tutorial. Gas Grill |
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