Posted: 9/3/2013 5:31:49 PM EDT
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Bought a new Weber last week.
Cardboard template for indirect heating. Used 0.020" Aluminum sheet. 
Smoke from hickory chunks (also used Kingsford Hickory Charcoal) 
Just about done 
Finished product 
The chunk broke off when I tried to move the shoulder (8lb pre-cooked with bone) with a fork. Cooked for 8 hrs. Tried to maintain temp at kettle thermometer at 300 deg. Stopped cooking when meat temperature reached 180 deg. So delicious. Raffi |
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Beautiful! How was controlling the pit temp? Thanks. It varied from 280 to 320. I would get it close to 300 after maybe half an hour. Would stay there until I checked the coals and the hickory which was about once an hour. I added a chunk of hickory every hour and coals maybe every two hours. The temperature would vary while the hickory and coals stabilized. I pretty much was monitoring it every few minutes the whole time. I sat there and watched it at the beginning. Dug out a few bushes and kept checking it while digging. Started reading Grant's memoirs and checked temp every few pages. Took a short nap and checked some more. You get the idea. Raffi |
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Thanks. It varied from 280 to 320. I would get it close to 300 after maybe half an hour. Would stay there until I checked the coals and the hickory which was about once an hour. I added a chunk of hickory every hour and coals maybe every two hours. The temperature would vary while the hickory and coals stabilized. I pretty much was monitoring it every few minutes the whole time. I sat there and watched it at the beginning. Dug out a few bushes and kept checking it while digging. Started reading Grant's memoirs and checked temp every few pages. Took a short nap and checked some more. You get the idea. Raffi Quoted:
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Beautiful! How was controlling the pit temp? Thanks. It varied from 280 to 320. I would get it close to 300 after maybe half an hour. Would stay there until I checked the coals and the hickory which was about once an hour. I added a chunk of hickory every hour and coals maybe every two hours. The temperature would vary while the hickory and coals stabilized. I pretty much was monitoring it every few minutes the whole time. I sat there and watched it at the beginning. Dug out a few bushes and kept checking it while digging. Started reading Grant's memoirs and checked temp every few pages. Took a short nap and checked some more. You get the idea. Raffi That's Q. |
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That looks pretty tricky. Raffi Quoted:
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Google ring of fire. Will hold 225-235 all day long no problem. Easiest way to smoke on the cheap with a Weber kettle. That looks pretty tricky. Raffi Its actually foolproof. Just Saturday I started a butt at 1am... Went to bed with zero worries, never checked on it once . Pulled it off at 9, foiled and finished in oven... Was amazing. One caveat.... For smokes longer than 8-9 hours you'll need to reup charcoal one time. But in all my experience 225 is perfect temp for smoking. I don't even bother with a thermometer anymore! I open bottom vent to full... And top vent to half. I'll try the method this winter and see how the temps even out. But even then I suspect I'll jus need a tad thicker ring to counter cooler ambient temps. |
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And I use non-California approved brake cleaner on my cars too. Raffi Quoted:
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The great thing about smokers is all the extra carcinogens you get in your food! Yum!! And I use non-California approved brake cleaner on my cars too. Raffi Don't tell me you don't have CA compliant emissions either?!?! OHHHHHhhHhhh T3HhhH NooOOOoo00es!!!1!!111!1WTFFFBBQ!!1!!ONE!! |
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Here's a great website for you BBQ lovers. http://www.amazingribs.com/index.html
I spent a good bit of time reading his page dedicated to pulled pork before I tried it for the first time, especially because I was doing 3 butts for a total of 24# of pulled pork perfection. Came out great! http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html |
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You guessed correctly. Quoted:
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Quoted: (8lb pre-cooked with bone)
What?  You guessed correctly. Ok. I was thinking you meant that you pre-cooked it some before smoking it. 
Was it all falling apart tender? From my experience it takes getting them up to 195-200 for that to happen. |
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Ok. I was thinking you meant that you pre-cooked it some before smoking it.
Was it all falling apart tender? From my experience it takes getting them up to 195-200 for that to happen. Quoted:
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Quoted: (8lb pre-cooked with bone)
What? You guessed correctly. Ok. I was thinking you meant that you pre-cooked it some before smoking it.
Was it all falling apart tender? From my experience it takes getting them up to 195-200 for that to happen. Most of it I could pull apart easily with a fork. Some SMALLER portions took a little cutting with a knife. I personally would rather have it this way then cooked to the point where it gets really squishy. Raffi |