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Spiggy posted:I'll second both the Memphis dust rub and starting a lot earlier than you think. I've only done a handful of pork shoulders, but they've all been closer to the 2 hours/lb mark even with a grate temp of ~250. This. Did a 5.5 lb butt last weekend. Got it on the grill at 9 AM and it stalled so hard it still wasn't done by 9 PM even when I decided to crutch it.
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Apr 11, 2019 03:19
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| # ¿ Apr 23, 2024 11:19 |
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For lifting a butt off the grill I've had success using Turkey forks. They're wide enough to support the meat without it falling totally apart.
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Apr 16, 2019 21:43
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I hate you because I had the ThermoPro brand on Amazon confused with ThermoWorks and my wallet was much happier for it. Anyone have experience with the MEATER wireless probe thermometer? I use a Weber kettle for my smoking so having the wired probe means I don't get a tight seal closing the grill.
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Apr 19, 2019 22:55
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Isn't pork super cheap right now because of a surplus caused by trade embargo?
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May 1, 2019 19:08
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revmoo posted:- The intake vent on the bottom is basically the gas pedal, the vent on top is the brake. Ideally you want the top vent as open as possible, though I find that halfway regulates temperature well for me. Once I'm into the groove, the top vent is full open and the bottom vent is closed or almost closed. I never open the bottom vent past more than half way unless I'm trying to ignite coals Granted I'm new to smoking on my Weber, but wouldn't you want to keep the top vent somewhat closed to keep smoke in longer? Rather than going right out the vent?
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May 6, 2019 23:06
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8.65 lbs of pork butt on sale for $8.56 
Dango Bango fucked around with this message at 00:32 on Jun 2, 2019 |
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Jun 2, 2019 00:28
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I. M. Gei posted:You get the best of both cooking with charcoal and set-and-forget, plus it doesn’t cost a ton. Kamado grills are amazing. Dumb question here, but what makes a Kamado grill "set-and-forget" versus a Weber kettle? Are the vent placements/settings that drastically different?
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Jun 10, 2019 22:34
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revmoo posted:
Go on...
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Jun 15, 2019 22:09
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What's everyone's go-to probe thermometer? I'm looking to upgrade to one with a wireless transmitter or bluetooth because I don't want to have to keep going out and checking temps.
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Jun 30, 2019 16:30
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Got an 8 lb pork butt smoking now. Temps are steadily rising and I'm at 140° now. Do I dare forego crutching? (Note, this is not hubris - I know it's gonna stall hard) e: Crutched it after stalling in the upper 150s for about 45-60 minutes. Can't wait for this. Dango Bango fucked around with this message at 21:48 on Jul 7, 2019 |
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Jul 7, 2019 19:02
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Colostomy Bag posted:Yes, good. You did what your heart told you. Ha, yeah. Best cook I've had - Weber kettle held 250-275 the entire time and I've got it off and resting now in perfect time for dinner.
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Jul 8, 2019 01:29
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Dango Bango posted:Ha, yeah. Best cook I've had - Weber kettle held 250-275 the entire time and I've got it off and resting now in perfect time for dinner. This is the best pork butt I've ever smoked. Absolutely amazing.
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Jul 8, 2019 03:33
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Jan posted:Strictly speaking, this isn't fully grilling related, but do you guys have some magic bullet/~lifehack~ style tricks to marinating and grilling burgers? Why are you trying to marinate burgers?
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Jul 14, 2019 13:55
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Hasselblad posted:Yeah, a meat slicer would be awesome to have. I have a 4 lb slab curing right meow, and am not looking forward to trying to slice it properly. Would an electric knife be the next best thing? (I legit don't know)
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Jul 31, 2019 23:19
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Thought I'd share with the thread: Western brand smoking wood chips are on sale on Amazon for $3/bag
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Sep 12, 2019 03:08
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There's nothing wrong with letting a pork butt just hang out in the stall, correct? Wondering if it might dry out too much. But I'm not going to eat for another 3 1/2 hours and if I wrap it now it'll be done too soon.
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Sep 14, 2019 22:24
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Colostomy Bag posted:Problem is stall times are so random. Murpheys law.... I'm still going to wrap it, just not now because it will finish too soon once I do.
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Sep 14, 2019 22:54
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Today's pork butt results:  It was loving amazing. That turkey looks unbelievable too 
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Sep 15, 2019 03:00
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I. M. Gei posted:So I’m going to an uncle’s house for Thanksgiving, and I’m gonna smoke a turkey there. Does your uncle have any other kind of charcoal grill big enough for a turkey? Could be your plan B at least 
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Nov 12, 2019 17:09
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Chemmy posted:They use cheaper hardwoods and infuse them with wood oils for flavor. There's a class action lawsuit regarding this
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Nov 20, 2019 14:51
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Canuckistan posted:I don't think a 20 lb bird, spatchcocked or otherwise, will fit nice on a 22" grill. Especially considering you need a hot zone for your charcoal. I've done 20 lb birds on my 22" Weber kettle without any space issues.
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Nov 25, 2019 13:11
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Canuckistan posted:How? I'm looking at mine and I just can't see it. I was sure that some bit would be above the lit charcoal and get burnt. How did you do the charcoal? Snake around the edge? I've done the snake before. Now that I have charcoal baskets though, I just use those on each side so the bird can sit right in the middle. I'll try to remember to take a pic of the setup Thursday or find an old one.
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Nov 25, 2019 17:57
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Trastion posted:I do this too but I put it in my chili. I might have posted this before, but I made this for a chili cook-off and won: https://www.youtube.com/watch?v=GKNk0tLGEpc It's really, really good. Use less sugar than he recommends though.
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Nov 27, 2019 20:52
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qutius posted:Not a bad work from home day!  Why did I not think of doing this now that I have a WFH setup?Henrik Zetterberg posted:Do you guys foil/butcher paper your butts at the stall, or just let it keep on truckin? Foil. Its just so much easier and more predictable.
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Dec 12, 2019 20:47
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nwin posted:This is for pulled pork, right? It’s bone-in. It does not account for the stall. 6-7 is best case scenario. I'd say get it started at 8 am at the absolute latest and just wrap it in a towel and keep in a cooler if it gets done earlier.
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Dec 13, 2019 01:08
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I thought the cotton gloves with nitrile gloves over was the standard for handling hot foods. Works just fine for moving and pulling pork butts in my experience.
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Dec 19, 2019 15:21
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Slow N Sear guys - is there a significant difference using it versus charcoal baskets and a water pan? I've considered buying but I just don't know if it's worth the cost.
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Jan 8, 2020 23:11
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Doom Rooster posted:Edit: I think Kenji/Alton say that some baking soda helps, but I haven’t tried it personally, and I’m on mobile right now so can’t confirm. Baking powder not soda, right?
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Jan 12, 2020 18:52
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um excuse me posted:The smoker he recommends is made of a cardboard box. Hotplate, cast iron pan, wood chips, box. Pretty sure he's referring to an episode where Alton uses ceramic potting plants to make a ceramic cooker.
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Jan 23, 2020 03:49
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Hasselblad posted:
I'm legit tempted to buy a separate freezer to be able to do this. But the only room I have is my garage and I live in the desert.
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Feb 26, 2020 17:16
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Oh my God that skin 
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Mar 18, 2020 22:15
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Huge benefit of working from home is being able to start a pork butt before logging on. The smoke rolling right now smells so good.
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Mar 20, 2020 15:37
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Henrik Zetterberg posted:Smoke pork butt fat side up or down? Or doesn’t matter? I did fat side up this last time and it's probably the best butt I've done.
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Mar 26, 2020 10:19
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I live alone and still got a turkey breast to smoke since they were on sale. Gonna have a ton of leftovers 
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Apr 9, 2020 22:12
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A minor dilemma here. I couldn't get the turkey breast on in time for a normal lunchtime and I was starving even earlier than that so I ate versus waiting. Now the bird's done -- do I just carve it now or try to hold it over? It's just me and the original plan was to have it for one meal then the rest for leftovers. Is it worth trying to keep it warm in foil/blankets/cooler or oven until dinner time (~5 hours) versus carving now and just eating leftovers?
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Apr 12, 2020 20:55
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Canuckistan posted:I wouldn't carve it. You'll just lose a bunch of juices and dry it out. I'd cool it and put in the fridge whole. I ended up carving it. Putting it whole in the fridge just makes it harder to carve later. e: Realized I should probably post a picture of it: 
Dango Bango fucked around with this message at 01:28 on Apr 13, 2020 |
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Apr 12, 2020 22:06
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gwrtheyrn posted:I've always wondered, how are you supposed to control temperatures when getting started? Usually I get the fire going and put the water pan in and let it get to around ~250 for 5-10 minutes before putting the meat on. After I put the meat on, the temperature usually struggles to get back over 200 degrees. Are you supposed to just leave the vents where they were or open them up to get back up to temp? I usually open the vents, but that ends up overshooting temp by a lot later when the meat and water are hotter. What are you using to smoke?
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Apr 18, 2020 20:25
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TITANKISSER69 posted:Well after 2 hours and change it's at 150 in a smoker that's been maintaining at the low 260s. Part of me wants to turn it down a bit, but on the other hand I don't know what kind of stall to expect. So I'm leaving it as is and not loving with it unless I really should. You're probably right at the stall tbh
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May 1, 2020 20:27
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Hed posted:If you rotated that picture 90 degrees CW, I think you’re on to something Goddamit I was going to make the same joke 
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May 3, 2020 00:04
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| # ¿ Apr 23, 2024 11:19 |
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Since we're talking about kamados/smokers, am I crazy for being totally content with just my Weber kettle? I feel like I've got it figured out where I can get temps dialed in and consistent for hours.
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May 4, 2020 16:29
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