Pigs pork butt direct on the ECB - BBQ Central

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Old 09-17-2005, 02:40 AM   #1
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12.8 ponder done last February in a little over 12 hours. Sure doesn't take 23 hours, Well only if you want it to.
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Old 09-17-2005, 04:09 AM   #2
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Originally Posted by Pigs On The Wing BBQ
12.8 ponder done last February in a little over 12 hours. Sure doesn't take 23 hours, Well only if you want it to.
I'm glad I enlarged that picture before I started to New York... I thought some alien had replaced you Pigs. Until I saw that there wasn't a water pan in that ECB. #-o Crisis averted. 8-[
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Old 09-17-2005, 04:15 AM   #3
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Water pan? We don't need no stinking water pan!
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Old 09-17-2005, 06:29 AM   #4
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Originally Posted by Pigs On The Wing BBQ
Water pan? We don't need no stinking water pan!
Yeah that would be untraditional! :taunt:

Pig's I gotta question for ya. What do you do about the ash buildup on the meat from the drippings dropping on the charcoal? When I do roadside chicken on the WSM with no water pan I get a crap load of ash. And what temp do you cook your butts to get them done at an hour per pound? I know you don't use therms, but approximately what temp?
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Old 09-17-2005, 06:55 AM   #5
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Originally Posted by Smokehouse
Yeah, Pigs, Enquiring minds want to know. I've had such good luck with cooking chicken on the WSM without a pan, I'd like to do more cooking that way. Now I haven't noticed ash on the chicken.

Smokintraditionaly
Well the RSC involves alot of basting, that is a huge contributor to the ash.
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Old 09-17-2005, 07:29 AM   #6
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[quote=Bryan S]
Quote:
Originally Posted by "Larry Wolfe":3cnudabn

Well the RSC involves alot of basting, that is a huge contributor to the ash.
Kingsford, That's your problem DA. I do mine on the grill and don't have no stinking ash problem. [-X[/quote:3cnudabn]

That's mighty fine English Grammar you're using there. From the educated response you've posted, you aren't smart enough to know what ash is in the first place. Go back to bed.
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Old 09-17-2005, 07:45 AM   #7
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[quote=Bryan S][quote="Larry Wolfe":yh8h5i8h][quote="Bryan S":yh8h5i8h]
Quote:
Originally Posted by "Larry Wolfe":yh8h5i8h

Well the RSC involves alot of basting, that is a huge contributor to the ash.
Kingsford, That's your problem DA. I do mine on the grill and don't have no stinking ash problem. [-X[/quote:yh8h5i8h]

That's mighty fine English Grammar you're using there. From the educated response you've posted, you aren't smart enough to know what ash is in the first place. Go back to bed.[/quote:yh8h5i8h]
HUH?[/quote:yh8h5i8h]

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Old 09-17-2005, 07:48 AM   #8
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From my experience, Ash will rise just as hot air does when any fat hits the coals. Note I said hot air. Not heat. Heat does not rise unless there is air flow to the top. But now you say "There must be air flow to keep the fire going" Yes, You do. Believe it or not, a piece of cotton clothes line soaked in water will do the trick around the lid to help seal air in.That's using a ECB. Now you boy's using a WSM have a top vent and 3 bottom vents, Air in the bottom has to go up. Too much air in the bottom means ash will rise with the hot air trying to get out the top vent, Right? You peak and pull the top off air rushes in from the bottom to the top, It can't help but pull ash from the fire up to your food.
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Old 09-17-2005, 07:51 AM   #9
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But that only happens on everyone else's pit's. But not on Bryans. He has a special pit that does not produce ash.
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Old 09-17-2005, 07:52 AM   #10
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Originally Posted by Pigs On The Wing BBQ
From my experience, Ash will rise just as hot air does when any fat hits the coals. Note I said hot air. Not heat. Heat does not rise unless there is air flow to the top. But now you say "There must be air flow to keep the fire going" Yes, You do. Believe it or not, a piece of cotton clothes line soaked in water will do the trick around the lid to help seal air in.That's using a ECB. Now you boy's using a WSM have a top vent and 3 bottom vents, Air in the bottom has to go up. Too much air in the bottom means ash will rise with the hot air trying to get out the top vent, Right? You peak and pull the top off air rushes in from the bottom to the top, It can't help but pull ash from the fire up to your food.
I ain't buyin' that one..Nope, not me! I knows better... [-( [-X
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