MikeRLynch
Well-Known Member
Alright, so this weekend was my first foray into the world of smoking, and like cigarettes and the cousin, it's addicting.
We did two pork shoulders on a Weber for about 9.5 hours between 250 and 325 degrees. Used a rub that had pretty much my entire spice cabinet in it, a mop made from apple cider vinegar, brown sugar, mustard, and some spices (little hot sauce too, why not?), and used a mix of hickory and mesquite.
Needless to say, I was hoping to be done around 8 hours. Have you guys had much experience with smoking on a Weber? Temp control seemed to be the hardest thing, every time I added a few more coals, the temp spiked. I'm looking into doing other things as well, (more on the pork side) and was wondering if there were any tips. I'm probably going to smoke when I brew from now on, seeing as how both take almost all day (and are condusive to drinking )
We did two pork shoulders on a Weber for about 9.5 hours between 250 and 325 degrees. Used a rub that had pretty much my entire spice cabinet in it, a mop made from apple cider vinegar, brown sugar, mustard, and some spices (little hot sauce too, why not?), and used a mix of hickory and mesquite.
Needless to say, I was hoping to be done around 8 hours. Have you guys had much experience with smoking on a Weber? Temp control seemed to be the hardest thing, every time I added a few more coals, the temp spiked. I'm looking into doing other things as well, (more on the pork side) and was wondering if there were any tips. I'm probably going to smoke when I brew from now on, seeing as how both take almost all day (and are condusive to drinking )