Thanks. I'm just not sure about smoking solely with charcoal. I found this guy who ran wood splits through his and seemed to work out.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
The masterbuilt will allow a few small wood chunks in the chute. You can also put a free small ones in the basket and the coals that fall through will ignite. You're going to get plenty of good smoke from the charcoal. I think the little pieces of wood are mental. Don't forget, charcoal is wood and will get you good smoke flavor.
A lot of bang for the buck with these but probably plan on it lasting 7 years max of if you use it's true range (up to 700 degrees)
A lot of bang for the buck with these but probably plan on it lasting 7 years max of if you use it's true range (up to 700 degrees)
I just got five pork shoulders at Fareway Meat in Ames for $.99/lb. I currently have four of them dry brining with kosher salt. Will inject them later tomorrow and cover with mustard and dry rub.
The fifth one I am going to make buckboard bacon.
The fifth one I am going to make buckboard bacon.
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If anyone wants to try out different BBQ sauces, Wal-Mart in Grimes has little sampler bottles. Kinders, Blue Hog, Sweet Baby Ray's, etc. I really liked the Blues Hog Raspberry Chipotle that I bought a full bottle of so I got some sample bottles of Competition and Smokey Mountain.
Put four shoulders on at 7:30 on Wednesday evening. Started at 200 degrees at 12:30am bumped to 220. Then at 6:30 am finished at 225. IT temp ranged from 190-203. Wrapped and into a cooler for 1.5 hours. Just grabbed the bone of each one with tongs and they pulled out clean. Bagged vac sealed the majority of it. No fat or connective tissue to take out of it. Pretty quick time of shredding it!
