I really want to be cool like all you BBQ guys.

[arturo7]

In practice, I don't think there is much a difference between 220 & 225. You can easily have that much variation inside the chamber.

 

[rycov]

i meant 200.

but still. if there is a 25 degree variance. and 200 was my target. then it would go up to 225 and down to 275 (possibly). and if i was at 225 it would go up to 250 and down to 200. still seems like it would be different. (wanted to note again that i'm asking not arguing, its hard to convey tone through text)

 

[viking73]

Do one at 200, and one at 225. Experiment. That's the fun part!

 

[Sawdustguy]

Bobby,

There are a number of mods you can do to the Chargriller. Many moons ago I strarted with a similar smoker. I learned these things the hard way. First I would make a charcoal basket similar to the one I use in my Spicewine insulated smoker that I posted and you responded to. You need to get rid of as many air leaks in the smoker as possible. You may also want to add some metal to the bottom of your smoker to make the temperature a little more even across the smoker. This is similar to the tuning plates in a Klose stick burner. It will take some experimentation but it will help. Lastly when you are ready to use your smoker fill your charcoal basket with unburned charcoal and add 1/4 of a chimney of lit over top. Jim Minion came up with this method and it works well. It will take a while for the lit coals to light the other coals and you will get a longer burn. It is called the Minion Method if you want to google it. This will get you started. PM me with any other questions. I know you live in Jersey. If you are doing nothing on August 7th we are cooking a contest here in Manorville (LIE exit 70). You are welcome to see The Two Fat Polocks BBQ Team in action. We will share some good Polock Que with ya.

http://www.bbqbrethrenbattle.com/

 

[Bobby_M]

Guy, that's really generous of you and I'll put it on my calendar for a tentative ride out to the island as long as SWMBO doesn't commandeer the day on me.

I'm aware of what tuning plates are since doing some reading and it makes a lot of sense to me. I have some 16 gauge stainless but I'm guessing something in the 1/4" thick area would be better for holding more heat. Sounds like a trip out to the scrap yard. Can you believe I found some stainless expanded in the dumpster there a few weeks ago and left it behind wondering what the heck I'd do with it. The problem is that there's ALWAYS something cool in there and I'd be broke if I bought it all.



Alls well that ends well. The butt finally made it up to 190F after running in the oven at 225 for another 11 hours. The bone wasn't completely loose but I couldn't stand smelling it and not eating it any longer.

 

[JetSmooth]

Looks mighty tasty!

So, you make a sammich sauce for that or anything?

 

[Bobby_M]

So far I've messed with a simple combo of apple cider vinegar, a little kechup, and light brown sugar just to moisten up a sandwich. It didn't need much more because I started with a pretty spicy dry rub and the smoke is really what I want to taste.

Seriously, I can see myself getting obsessed with BBQ as much as I am with brewing. My wife is going to kill me.

 

[EdWort]

Here's my NC Style sauce recipe that's pretty easy to make.

Take an empty water bottle (.5L) and with a funnel add the following.

3 Tablespoons Sea Salt or Kosher Salt
2 Tables Spoons Turbinado Sugar (Sugar in the Raw)
1 teaspoon ground Cayenne Pepper
1 teaspoon ground Chipotle Pepper

Top off with Heinz Apple Cider Vinegar, put the cap back on and shake to dissolve the sugar and salt. The ground peppers will turn it red and if you can do this a day before you need it, it will be better.

Put it in a squirt bottle and shake it to get the undissolved peppers in suspension before squirting on the pork. Hmmmm Good.

 

[arturo7]

It would seem the brewing and Q'ing obsessions go hand in hand.

 

[JetSmooth]

Mos'def they do! See my blog.

I adapted the classc "Ketchup, Jack and Coke" sauce to a "Ketchup, Maker's Mark, Dr. Pepper, and Maple Syrup" sauce. I wrote it down once and can't find my notes. It was REALLY great on a sauce. Thin and just moistened up the pulled pork perfectly!

 

[Hugh_Jass]

So far I've messed with a simple combo of apple cider vinegar, a little kechup, and light brown sugar just to moisten up a sandwich. It didn't need much more because I started with a pretty spicy dry rub and the smoke is really what I want to taste.

Sometimes I'll use this recipe for a finishing sauce. It's pretty good. I'm with you, though, I want to taste the smoky meat.

http://www.smokingmeatforums.com/forum/thread/49892/finishing-sauce-for-pulled-pork

Seriously, I can see myself getting obsessed with BBQ as much as I am with brewing. My wife is going to kill me.

Hobbies with benefits.

 

[Chuginator]

You'll get the hang of it Bobby, and remember there's no single right way to do everything.

I hear you about the obsession aspect too. This fall I'm planning on building wireless temperature probes to monitor the smoker and meat temps, just because I can. I know you can buy them, but I've had mixed results (probe failed). Plus, I'm a nerd that wants to graph everything.

+1 on the Weber Smokey Mountain, AZ_IPA... That is one nice smoker!

 

[dfess1]

So far I've messed with a simple combo of apple cider vinegar, a little kechup, and light brown sugar just to moisten up a sandwich. It didn't need much more because I started with a pretty spicy dry rub and the smoke is really what I want to taste.

Seriously, I can see myself getting obsessed with BBQ as much as I am with brewing. My wife is going to kill me.

ehh. I kick off the smoker on brew day. Brew day is pretty long anyway..

And you should be good with your 16 guage. No need for the 1/4 on your smoker, that's a bit overkill.

 

[wilceaser]

Hang in Bobby, it's like brewing the more you do it the better it gets....once the smoke gets in your blood it's like a disease. And congratulation on your first deal with the dreaded 160* Plateau. Pork shoulder and butts all do this (picnic shoulder are the worst) sometimes it takes just a few hours other times it takes a crap load of hours but once you bust through that temp it's breeze.
The old geezer that taught me how to smoke said it like this: "Every damn shoulder is an adeventure, same with briskets."

Now I'm hungery, I'll have to do some smoking this Saturday while I brew up my stout..."BBQ and Beer thar ain't nuttin betta!"

 

[JetSmooth]

....once the smoke gets in your blood it's like a disease.

Well, it has been known to cause cancer in the state of California.

 

[Clifton]

Well, it has been known to cause cancer in the state of California.

One more reason to stay out of California.

 

[TowsonTiger22]

I've had my smoker for about four years, but due to living in apartments, it's gotten limited use until now. I'm still working on temp control. But, for whatever reason pork butt/brisket, which are supposed to be cheap meat, are expensive up here. And don't expect to find anything in the 10-13 pound range. But I'm learning.

 

[Johnnyhitch1]

Hand over your man-card. Crock-pots are for cheese dip and keeping chili warm.

+1 !!
haha this made me laugh

 

[DirtyOldDuck]

There is nothing quite like that feeling of relief you get when your pork butt breaks through the 160F barrier. I smoke in an old stainless steel army field oven made by the Coleman Company in 1952 (stamped on the back). It has 5 racks, holds plenty of meat, and holds a pretty steady 225F with charcoal/wood once the meat starts warming up. 225F is a great temp for smoking.

I am old and lazy. I will do the charcoal/wood for long enough to do a turkey or ribs, but for anything longer, like pork butts, I will pull out the charcoal tray after a few hours and replace it with a single propane burner. Once the propane is holding at the right temp I can just forget about it until the meat is done.