Practice at smokin Butt!! - BBQ Central

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Old 11-05-2008, 08:49 AM   #1
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Practice at smokin Butt!!

I am trying to get better at smokin meats. My main problem is constant temp in the smoker (small Char Broil offset). I am trying different things with the coals and vents, like yesterday I made a ring of coal in the fire box and then put the lit coals (about 10) in the middle. I think the lit coals were too many because in about an hour and a half all the coals were ashed over. I am not going to give up, just enjoy the results of practice. Any comments or suggestions are welcome. The butt was a small one I got just forpractice, Here are a few pics of the end product.

Butt after rub marinade over night


Butt in Smoker


Finished


Sliced up


On a bun with fries


Some Pig Candy
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Old 11-05-2008, 09:02 AM   #2
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It looks like it worked out for you.

I had the best results in a chargriller by making a charcoal basket, using the Minion Method for fire management, plugged all the holes in the fire box and chamber that I could find. ( A small hole in the cooking chamber will cause you to have great difficulty in keeping the temps under control ), and making use of thermometers.
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Old 11-05-2008, 09:57 AM   #3
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Food looks great. Fire management is one of the hardest things about BBQ - that's why so many folks have moved to pellet cookers. Nothing wrong with them - but it is a good thing for you to know that off-sets require lots of practice - so don't give up. You may want to use a bit more charcoal and rather than put them in a ring of charcoal place the lit coals on top of a mound of charcoal. This top down method (BBQers call it the minion method but folks who use wood stoves have been using this method for some time with kindling). The idea is that if you start a fire from the bottom the fuel will smother itself when it collapses. I think this is also more efficient than placing lit charcoals in a ring of charcoal.
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Old 11-05-2008, 01:25 PM   #4
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Food turned out good. Like they said patience is on of the keys to learning a new pit. Had a homemade off-set that nearly made me give up on Qing. Now it's not even a second thought. Got to say one of the easiest cookers to learn to use was the WSM but I did alot of reading on how others used it before I purchased one.
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Old 11-05-2008, 03:32 PM   #5
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Looks good for sure.
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Old 11-05-2008, 03:48 PM   #6
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Looks good from here, nice smoke ring.
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Old 11-05-2008, 06:27 PM   #7
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That looked great!
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Old 11-05-2008, 11:07 PM   #8
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Sure looks good to me. The fun part is eating your trials.
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Old 11-05-2008, 11:17 PM   #9
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Check out what JB does on this video:



You would just need a longer connection between your burner and the hose to get it through the vent.
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Old 11-06-2008, 12:44 AM   #10
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Thanks all for the kind words and suggestions, I will try the Minion method next time.

mar52, that is the video I got the idea from for the burner in the firebox. I will lengthen the connection from hose to orifice and thanks again.
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