Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Put this one on the pellet grill last night.
Thanks, I’m happy with it but won’t claim to be anywhere near pro level at smoking. I’ve only done ribs and pork butt so far, gonna try a brisket in the future.
I want to try and smoke something on my Weber using a "snake method". I have a Pitboss pellet grill, but looking to switch it up and use my Weber Mastertouch 22". What resources do you have that will help determine how to stack the charcoal, how much charcoal, how many wood chunks, etc.? Probably going to do a pork butt based on what I saw above.
Need to try spare or St. Louis style ribs wrapped around a pineapple. Sounds intriguing.
This was my setup in a 22” Weber performer. Used B&B charcoal with hickory chunks positioned for the first 6ish hours. Had apple juice in the drip pan and a spray bottle for basting. This was the perfect amount of charcoal for holding the temp between 225-250 for 11-12 hours.
Back in the 80s I received 2nd place in Pork at the State Fair. 15 coals on each side and add one coal every 30 minutes. No thermometers. Wow have things been made better over the years.
A two prong Bluetooth thermometer makes it pretty easy to stay on top of it. One in the meat and one on top of the grate. I only have to make very slight adjustments to the vents throughout the day.
So once you got that first batch of coals from your starter lit up and positioned, did that get your grill temp to 225 or did you have to wait?
After putting the meat in and lid on it probably took half hour to get up to temp. Started with vents wide open and then dialed back when it got there.
That's going to be on my Christmas list. I have the Fireboard 2 drive and love it. I didn't see a max temp.....
Decided to upgrade my grill thermometer with a wireless Meater. On sale now for prime day $66.44
Saw on Reddit the max ambient temp it 572 F. Good for smoking, but lacking for searing.
I just got a Meater 2 and love these wireless probes. They are game changers. You can leave the probe in through the cook, the wrap, and the rest.
Had a group of 8 tonight for supper so I did pig shots as an appetizer for pizza. They've become one of my favorite things to make because they're pretty quick and everybody that's tried them loves them. Pulled them off right before leaving to pick up pizza and didn't think of taking a pic then. When I got back 15 minutes later this is the damage that was left...there were 24 to start with. Needless to say they went over well again.
It's been a year or so since I've done one but I was very happy with the results. In past attempts, I had trouble with the type of cheese I was using not melting.Does anyone do fatties anymore (pun not intended)? I feel like they were a hot thing a number of years ago and I saw them everywhere. I’ve never actually tried to make one.
If you have, do you have a favorite?
1lb of Fareway thin bacon
1lb of graziano sausage
2 Jalepenos-put on fire and peel and then dice
cream cheese-let warm for a couple of hours
A little Montery Jack (I had extra so just threw it in)
Gospel BBQ Rub on outside
245 temp
Glaze with BBQ sauce at 155
Pull at 165+
Let rest for 10 minutes
It took 3 hours and turned out great
Got the spareribs and pineapple this morning. Need to let the pineapple ripen a day or two. Will post pics of the process.
