Smoking...
- SACole
- Posts: 385
- Joined: August 20th, 2014, 5:35 pm
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Re: Smoking...
I shoot for 315 but if I'm within 20degrees I am happy. I am just in no way a morning person especially on Saturday and Sunday.
I usually setup my Kamado the night before and just light it the next morning when we wake up.
I have done both ways and they have both turned out great. I just do what's easier for me.
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I usually setup my Kamado the night before and just light it the next morning when we wake up.
I have done both ways and they have both turned out great. I just do what's easier for me.
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- Posts: 77
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- Location: Aurora IL
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Re: Smoking...
So the pork was excellent. I was so hungry I forgot to take a finished picture. I do have a little trick for the Weber smokers that I learned from the Weber forum. I put sand in the water tray instead of water. It really does keep the temp even along the whole cook. I put the pork on at 6am yesterday and it stayed at 225 until 10pm. It got to 250 one time but that was it. When I used water or left the tray empty the temp would jump all over.
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- SACole
- Posts: 385
- Joined: August 20th, 2014, 5:35 pm
- Location: Central, MS
- Grass Type: Bermuda and Empire Zoysia
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Re: Smoking...
I don't think I could have waited till 10 to eat.
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Sent from my iOS device using the Yard Help App
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- Posts: 77
- Joined: June 5th, 2014, 9:45 pm
- Location: Aurora IL
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Re: Smoking...
Ha-ha neither could I. The roast was done at 6, The smoker just stayed hot until then
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[ Post made via Android ]
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- Posts: 26
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- Location: South Central, PA
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Re: Smoking...
The best thing I did for my Weber smoker was to buy a vent temperature controller. I use the BBQ IQ or Pit-master IQ one {google it}. Now I can load my smoker at night, set the temp and go to bed. No more adjusting vents, adding charcoal or water. I wish I had the 22" version of the Weber smoker though, the 18" sometimes is to small for large racks of ribs or turkeys.
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- Ware
- Posts: 1343
- Joined: March 15th, 2012, 10:07 pm
- Location: Arkansas
- Grass Type: Bermuda
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Re: Smoking...
Pics of the finished product?
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[ Post made via iPhone ]
- Ware
- Posts: 1343
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Re: Smoking...
Pics of the finished product?
[ Post made via iPhone ]
[ Post made via iPhone ]
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- SACole
- Posts: 385
- Joined: August 20th, 2014, 5:35 pm
- Location: Central, MS
- Grass Type: Bermuda and Empire Zoysia
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Smoking...
I put a butt on last night at 2am after I finished running some cat5 cable for my security cameras. Let it get some smoke at 225 till about 9 am then cranked it up to 310. I will wrap once the meat reaches 165ish and pull off at 195-200.
Should be done and good to watch my Rebels beat the gators at the swamp. The wife's family are gator fans so this game is fun when it does happen. Always nice to catch a team like Florida when they are down. Even though last time we went to the swamp we took care of business.
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Should be done and good to watch my Rebels beat the gators at the swamp. The wife's family are gator fans so this game is fun when it does happen. Always nice to catch a team like Florida when they are down. Even though last time we went to the swamp we took care of business.
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- Ware
- Posts: 1343
- Joined: March 15th, 2012, 10:07 pm
- Location: Arkansas
- Grass Type: Bermuda
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Re: Smoking...
Hope the pork butt turned out alright.....SACole wrote:I put a butt on last night at 2am after I finished running some cat5 cable for my security cameras. Let it get some smoke at 225 till about 9 am then cranked it up to 310. I will wrap once the meat reaches 165ish and pull off at 195-200.
Should be done and good to watch my Rebels beat the gators at the swamp. The wife's family are gator fans so this game is fun when it does happen. Always nice to catch a team like Florida when they are down. Even though last time we went to the swamp we took care of business.
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- SACole
- Posts: 385
- Joined: August 20th, 2014, 5:35 pm
- Location: Central, MS
- Grass Type: Bermuda and Empire Zoysia
- Lawn Size: Not Specified
- Level: Not Specified
Re: Smoking...
It turned out great... The game no so much.Ware wrote:Hope the pork butt turned out alright.....SACole wrote:I put a butt on last night at 2am after I finished running some cat5 cable for my security cameras. Let it get some smoke at 225 till about 9 am then cranked it up to 310. I will wrap once the meat reaches 165ish and pull off at 195-200.
Should be done and good to watch my Rebels beat the gators at the swamp. The wife's family are gator fans so this game is fun when it does happen. Always nice to catch a team like Florida when they are down. Even though last time we went to the swamp we took care of business.
Sent from my iOS device using the Yard Help App
Sent from my iOS device using the Yard Help App
- SACole
- Posts: 385
- Joined: August 20th, 2014, 5:35 pm
- Location: Central, MS
- Grass Type: Bermuda and Empire Zoysia
- Lawn Size: Not Specified
- Level: Not Specified
Re: Smoking...
Grilled up some steaks (2 bone in ribeyes and two filets) decided to use the extra charcoal for some s'mores.
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Sent from my Motorola RAZR.
- Ware
- Posts: 1343
- Joined: March 15th, 2012, 10:07 pm
- Location: Arkansas
- Grass Type: Bermuda
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Re: Smoking...
Yeah, these were something like 2.5-1-0.5. I wrap once I get the mahogany color I like, then unwrap at the end to allow the surface of the meat to firm back up. I look for the meat to pull back on the bones a little and use the 'bend test' with a set of tongs.SACole wrote:do you do the 2-1-1 or wrap or just ok smoker the whole time?
- ericgautier
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Smoking...
Spares resting while smoker is getting up to temp.
Targeting 250-275 deg for a cook time of 4 hours.
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Targeting 250-275 deg for a cook time of 4 hours.
Sent from my iOS device using the Yard Help App
- Ware
- Posts: 1343
- Joined: March 15th, 2012, 10:07 pm
- Location: Arkansas
- Grass Type: Bermuda
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Re: Smoking...
ericgautier wrote:Spares resting while smoker is getting up to temp.
Targeting 250-275 deg for a cook time of 4 hours.
Sent from my iOS device using the Yard Help App
Out of all the remote temp probes I have used, it's hard to beat that Maverick ET-732.
I'm currently using the iDevices Weber iGrill2. Strangely, Weber bought it from iDevices . I do like being able to monitor temps from my iPhone.
- SACole
- Posts: 385
- Joined: August 20th, 2014, 5:35 pm
- Location: Central, MS
- Grass Type: Bermuda and Empire Zoysia
- Lawn Size: Not Specified
- Level: Not Specified
Re: Smoking...
that Weber iGrill looks cool but it doesn't look like it has a pit probe. I use a Kamado and don't have the programmable computer so knowing my temp is important.Ware wrote:ericgautier wrote:Spares resting while smoker is getting up to temp.
Targeting 250-275 deg for a cook time of 4 hours.
Sent from my iOS device using the Yard Help App
Out of all the remote temp probes I have used, it's hard to beat that Maverick ET-732.
I'm currently using the iDevices Weber iGrill2. Strangely, Weber bought it from iDevices . I do like being able to monitor temps from my iPhone.
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