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 what did you cook today thread 
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I should note too - something that caught me by surprise during the cook.....
After wrapping and putting the butt into the oven, I put the probe in (I hadn't been monitoring meat temp) and it was reading 153...... I thought to myself 'thats a really low stall temp for 8 hours on the smoker'..... I too came up short on the foil for the wrap --- left a small opening at the top that I didn't think would harm anything.... So I pulled it back out and added another sheet of foil to seal it and reinserted the probe.... The temp shot up to 173 --- more where I thought it should be. Called up the neighbor to see what her temps were and they were at 150 also. Glad I caught that one..... It pays to have some experience and insight as to what things 'should' be.

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Mon May 03, 2021 11:19 am
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I get my heavy duty restaurant size foil at cash n carry ....18in x 500 feet


Mon May 03, 2021 7:32 pm
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usrifle wrote:
olydemon wrote:
usrifle wrote:
That looks damn good Damon, well done! I really never had much luck with the snake method, i just added more Charcoal to the burn as it went.
I stay to the offset, (all charcoal on one side) and while it requires a bit more babysitting i have found i can regulate temps better. The Butt or shoulder matters with placement on the grill, you may need to rotate it during the cook.

I like to keep the bigger end towards the coals, it cooks slower due to thickness. If it's bone in, don't get hung up on temps. 205 is the target, but when the bone starts sliding out and the probe just glides in it's done.

I know it's hard to be patient, but a good wrap and rest is a must. I like to spritz with a slurry of Apple Juice and Sweet baby Ray's during the cook, and after you pull it down i use the same for the leftovers in the glass pan so it's not dry.

Do you have a good sweet slaw recipe to top the Sammie's? A good sweet slaw is a must.



Thanks for the input. How often would you add coals to your cook? I guess I was really afraid of losing all my heat so I really tried to not touch the lid. I could see though how a side coal method would also sort of avoid the heat constantly moving towards your grate level probe. What internal temp do you try to hold? I've seen anything between 225 to 275, but mostly 250 .

A key thing I was missing was the Spritz during the cook.

No on the slaw. Personally I usually hate slaws, but my family likes it...


Temp? Anywhere from 225-275 is fine. I add unlit briquettes to the pile about every 1 1/2 to 2 hours. About 8-12 depending on the outside temps. If it's cooler you need more to maintain, warmer you need less.
You will figure out what you need to maintain temps pretty quickly Damon, you are already getting the Kettle figured out.
The grill having those little flip open sides makes this easy too. I generally just leave it open over the little indirect Briquette pile. Be sure and place the lid so the vent is opposite the briquettes too, it helps with smoke Circulation.
If you plan on using Wood chips or chunks, soak them in water for a little while before using so they last longer and don't flare up.

Here's a great website forum for all things smoking. http://www.thesmokering.com/forum/

Fun fact, i won an internet Dessert making throwdown using my Weber to bake a Pie. You can do anything with a Weber kettle.
Pictures on the Smokering here, that was all the way back in 2009!

Page 12 of this thread, same handle as i have here. http://www.thesmokering.com/forum/viewt ... &start=220


Great extra info!

Never thought a pie could be made, but really its just an oven right?

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Mon May 03, 2021 8:37 pm
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Wed May 05, 2021 8:35 pm
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Pablo wrote:
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Daaaaamn.......Would eat. :bigsmile:

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Wed May 05, 2021 8:45 pm
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Today - local super fresh corn tortillas, local organic beef for carne asada (flank) grilled, local queso fresco, fresh avocado, wife made pico de gallo, and our style home made crema (make a bit like yogurt with whole milk and half n half, yogurt starter in the Instant pot, but only 6-7 hours), lime -damn BOMB tacos

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Wed May 05, 2021 8:49 pm
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I Microwaved a couple Corndog's.

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

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Wed May 05, 2021 11:06 pm
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We’ve been on a smash burger kick lately. Haven’t been smoking anything either due to being extremely busy working on the house. But that’s about to change. Smoking 14lbs of cayenne/honey bacon tomorrow. Friday my new 36” blackstone arrives and Carana asada is on the menu.

Pic of a delicious smash burger my son requested for his bday dinner

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Thu May 06, 2021 12:20 am
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That is one beautiful Smash burger. :bow:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

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Thu May 06, 2021 12:21 am
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Agreed.

Nicely done! :cheers2:


Thu May 06, 2021 2:08 am
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That is one bomb looking burger there!!!
All this talk of carne asada and tacos and now I'm hungry dammit. Will have to make a trip to our local carniceria this weekend to pickup a bunch of fajita marinada / flank steak for tacos.

Gonna have to research this blackstone thing :bigsmile:

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Thu May 06, 2021 5:00 am
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Carne Asada on the new blackstone

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Sat May 08, 2021 8:27 pm
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Itchin4Fishin wrote:
Carne Asada on the new blackstone


Ooooooh....

How did you like the Blackstone?

What cut of meat is that?

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Sat May 08, 2021 8:31 pm
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The Blackstone 36....Nice! After using my 26" Expert Grills griddle for awhile, it's much like picking a Gunsafe. Buy bigger than you think you need.
While i love my Griddle, i wish i had more space when doing Smashburger's for more than two people at a time. The Bacon, Onion's and Buns toasting while searing patties takes up a lot of space.
Good choice on the 36. :thumbsup2:

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Sat May 08, 2021 9:04 pm
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MadPick wrote:
Itchin4Fishin wrote:
Carne Asada on the new blackstone


Ooooooh....

How did you like the Blackstone?

What cut of meat is that?


So far I’m digging the stone!!! Been wanting one for a while now. Finally pulled the trigger.

Skirt steak cut. Seasoned with B’s Rubs Carne Asada rub. Highly recommend anything from them. And they are Washington based!

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Sat May 08, 2021 9:33 pm
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