first smoke???
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- Pilgrim
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first smoke???
I'm getting my first pit monday (hand me down horizontal barrel grill). I want to try offset smoking until i add a firebox. What would ya'll recommed for a beginner? I was thinking pork butt and chicken, but if there's other recommendations i'm certainly open to suggestions.
THanks,
brandon
THanks,
brandon
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Will double dittos whut James said...pork butts is real hard to mess up. About the worst thing that can happen is to undercook it and it will be tough. Now chickens I think is a hoss of a different color. It takes a little game plan to cook a chicken right. Now would say it hard to make em totally inedible. If the worst comes to the worst you can always give it to the neighbors.
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Being this is your first butt, I would just rub it with a good pork rub or you could slather it with plain yellow mustard and then put the rub on. Butts are simple and easy to do. Smoke it til it is probe done, internal temp of 190*-200*, when the probe goes in like it's going into soft butter.
I would start with a full chimney of charcoal and a couple chunks of wood. Basically, you put the lit charcoal in the bottom of the grill at the opposite end from the exhaust stack. Add to the charcoal as needed. Put a oven thermo on the cooking grate next to what you are cooking to tell what temp the pit is. Try to stay around 230* - 250* cooking temp. You can also put a small pan of water on the grate right above the fire to help stabilize the temps in the pit.
I know bowhntr and a couple others cook indirect alot, hopefully they can help you with some more tips.
I would start with a full chimney of charcoal and a couple chunks of wood. Basically, you put the lit charcoal in the bottom of the grill at the opposite end from the exhaust stack. Add to the charcoal as needed. Put a oven thermo on the cooking grate next to what you are cooking to tell what temp the pit is. Try to stay around 230* - 250* cooking temp. You can also put a small pan of water on the grate right above the fire to help stabilize the temps in the pit.
I know bowhntr and a couple others cook indirect alot, hopefully they can help you with some more tips.
Jim
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What are you going to use for fuel, briquettes or lump? Either way, I would pile a chimney or two on one side like OSD said, and light may 10-15 briquettes and place on top of the unlit for the minion method
If you do a pork butt and a chicken at the same time, have the chicken closer to the heat.
Take pictures and have fun
If you do a pork butt and a chicken at the same time, have the chicken closer to the heat.
Take pictures and have fun
Mike
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Ok, I think i'm going to try to go for it on wednesday (weather permitting). if ya'll don't mind, let me know if i have my plan right.
set the fire and let pit warm up (charcoal on side across from exhaust).
prepare rub on pork butt (while pit is warming).
put meat away from fire (chicken closest to fire).
Put aluminum pan of water above the fire on grill.
let it cook a while.
check on it.
Oh yeah... take pictures so i can share... we'll either have a little laugh or a good dinner!
Is that pretty much it? How often should i check it? how much wood chunck should i mix w/ charcoal?
I've read a lot of people cook pork butt fat side up, but that with it down it protects the meat side from drying. does it really matter. I know i'll get my own system down after a while, but help getting started is appreciated! Ya'll have all been great! Thanks! Brandon
set the fire and let pit warm up (charcoal on side across from exhaust).
prepare rub on pork butt (while pit is warming).
put meat away from fire (chicken closest to fire).
Put aluminum pan of water above the fire on grill.
let it cook a while.
check on it.
Oh yeah... take pictures so i can share... we'll either have a little laugh or a good dinner!
Is that pretty much it? How often should i check it? how much wood chunck should i mix w/ charcoal?
I've read a lot of people cook pork butt fat side up, but that with it down it protects the meat side from drying. does it really matter. I know i'll get my own system down after a while, but help getting started is appreciated! Ya'll have all been great! Thanks! Brandon
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OSD said:
You can also put a small pan of water on the grate right above the fire to help stabilize the temps in the pit.
i was going off of that i may skip that step if its not important, but might try it.
ok, i'm going to pick up 2 thermometers, probably the charcoal chimney, some rub and some wood chunks. can't think of anything else.
i'm feeling pretty confidant now thanks a lot guys!
brandon
You can also put a small pan of water on the grate right above the fire to help stabilize the temps in the pit.
i was going off of that i may skip that step if its not important, but might try it.
ok, i'm going to pick up 2 thermometers, probably the charcoal chimney, some rub and some wood chunks. can't think of anything else.
i'm feeling pretty confidant now thanks a lot guys!
brandon
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b.read wrote:OSD said:
You can also put a small pan of water on the grate right above the fire to help stabilize the temps in the pit.
i was going off of that i may skip that step if its not important, but might try it.
ok, i'm going to pick up 2 thermometers, probably the charcoal chimney, some rub and some wood chunks. can't think of anything else.
i'm feeling pretty confidant now thanks a lot guys!
brandon
You might want to take a gander at the Maverick ET-73. It's a digital with remote reciever. It monitors pit and food temp. That said, a good analog themometer for the pit and an instant read type is something that is a must (electronic gadgets can malfunction). Just make sure to calibrate the thermometers, as they can be off +/- 40* out of the box.
Deputy Dave
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