Re: Question for the BBQ experts
|
Joined: Jul 2004
Posts: 4,444 Likes: 16
connoisseur
|
connoisseur
Joined: Jul 2004
Posts: 4,444 Likes: 16 |
I saw that one and ordered it.
|
|
|
Re: Question for the BBQ experts
|
Joined: Dec 2007
Posts: 7,786
axiomite
|
OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
First long smoke:
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
|
|
|
Re: Question for the BBQ experts
|
Joined: Dec 2007
Posts: 7,786
axiomite
|
OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
This is on my daughter's deck in Ottawa. At 57 lb its portable, but a little awkward to move.
The pork shoulder is 7 lb. and 5 hours into the smoke. Looks good already.
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
|
|
|
Re: Question for the BBQ experts
|
Joined: Jun 2003
Posts: 6,833
axiomite
|
axiomite
Joined: Jun 2003
Posts: 6,833 |
Do they recommend the exhaust to be partially closed. I have always been told to keep the exhaust fully open.
Rick
"A fear of weapons is a sign of retarded sexual and emotional maturity." Sigmund Freud
|
|
|
Re: Question for the BBQ experts
|
Joined: Dec 2007
Posts: 7,786
axiomite
|
OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
That's one of the things I've been wondering. I have not really seen anything on using the damper. How does open vs close effect a smoke? I wonder how much difference it makes with the fan causing positive flow through the smoker. FWIW, 7.5 hours in and not done yet. I thought it would be about 1 hour per lb, but maybe that's at a higher temp. I ran it at 225 for the first 6 hours and then pushed it up to 235 because I wondered if it might take longer than expected. Note to self. Pack temp probe next time. I'll have to figure out when its done the old fashioned way.
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
|
|
|
Re: Question for the BBQ experts
|
Joined: Jun 2003
Posts: 6,833
axiomite
|
axiomite
Joined: Jun 2003
Posts: 6,833 |
A 7lber can take up to 10 to 12 hours at lower temps. I like to go around 250 for most things, poultry a bit higher.
It has been said you can trap the smoker with the damper closed causing a bitter taste to the meat.
Rick
"A fear of weapons is a sign of retarded sexual and emotional maturity." Sigmund Freud
|
|
|
Re: Question for the BBQ experts
|
Joined: Dec 2007
Posts: 7,786
axiomite
|
OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
Well, we hit 10:00pm and couldn't wait any longer. I cut off a third of the meat cut it up and served it and left the rest of it to smoke a while longer.
It may not have been perfect, but still darn tasty for a first attempt. I did up a 'Grown up Mustard Sauce' I found at amazingribs.com. Yum!
I'll pull off the rest of the meat when I go to bed I guess.
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
|
|
|
Re: Question for the BBQ experts
|
Joined: Jun 2003
Posts: 8,488
axiomite
|
axiomite
Joined: Jun 2003
Posts: 8,488 |
bibere usque ad hilaritatem
|
|
|
Re: Question for the BBQ experts
|
Joined: Mar 2014
Posts: 1,593 Likes: 1
connoisseur
|
connoisseur
Joined: Mar 2014
Posts: 1,593 Likes: 1 |
First long smoke: Wow! Looks delicious. The neighbors were probably pacing the fenceline....
|
|
|
Re: Question for the BBQ experts
|
Joined: Dec 2007
Posts: 7,786
axiomite
|
OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
Thanks guys. It was/is pretty tasty. The second part of the smoke was still not 'pull off the bone' done at 11:30 pm when I pulled it off the smoker.
There is obviously a lot to doing this really well, but I'm looking forward playing with this thing until I get it right.
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
|
|
|
Forums16
Topics24,940
Posts442,457
Members15,616
|
Most Online2,082 Jan 22nd, 2020
|
|
0 members (),
402
guests, and
3
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
|
|