Official 2024 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
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jark87
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Anything light, like a fruit wood. I usually use cherry, but was out. I used pecan and only 1 small-medium sized chunk. Doesn’t take much.
I finally got my replacement glow plug from Weber for the Smokefire . I took a pork shoulder out of the freezer , but it’ll probably take 4 days to thaw 
Just in time for the weekend I guess lol
Wish me luck with no fires
Just in time for the weekend I guess lol
Wish me luck with no fires
jark87
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My wife made some delicious spinach enchiladas last night. I realize it’s not grilled or smoked, but it was baked in the oven, so maybe it still fits in the thread. 
I’ve never even heard of a spinach enchilada! Thanks for postingMy wife made some delicious spinach enchiladas last night. I realize it’s not grilled or smoked, but it was baked in the oven, so maybe it still fits in the thread.
View attachment 601187
We made fried green tomatoes
jark87
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They’re pretty common around here, but we also have a zillion Mexican and TexMex restaurants.
so far so good …. The Smokefire lit as it should and heated up in no time (maybe 30 min). Got a 10 lb pork butt on about 6 am.
I intend to wrap it.
Do you guys do the spritz if wrapping?
If so how often ?
The Weber connect “recipe” says to smoke at 275 does that seem a little high?
I intend to wrap it.
Do you guys do the spritz if wrapping?
If so how often ?
The Weber connect “recipe” says to smoke at 275 does that seem a little high?
Meat probe read 40 degrees when I put it in at 6, it’s now 8:30 and reading 128. I’m not a super experienced smoker (but I like to try haha!)
Does this seem to be moving too quick for “low and slow”?
Does this seem to be moving too quick for “low and slow”?
88 degrees in that amount of time seems like a lot. Do you have an external thermometer that you can use to check the internal temp? I usually do around 225 but plenty of people go higher. I've never spritzed or wrapped a shoulder and it always comes out great. It's a very forgiving piece of meat so I wouldn't sweat it too much. If it gets done too early just wrap in foil and put in a cooler and it will stay for hours.
The Weber probe now says 151, thermopro says 156.
I panicked (as I’m known to do haha)
And cut the heat back to 225
I panicked (as I’m known to do haha)
And cut the heat back to 225
jark87
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I mop, which is basically the same as spritzing. I use a Carolina apple cider vinegar sauce and mop every hour or so, until I wrap, if I do so. I only wrap if I’m trying to speed the cook up and power through the stall, which usually occurs around 160°. I cook pork shoulder hot, though - around 300° - so even if I hit the stall, I get through it pretty quickly. Pork shoulder has lots of fat, most of which will render. It doesn’t have the same kind of tough connective tissue that brisket has, which is why you don’t need to cook it at a lower temp for a longer period of time. But nothing wrong with doing that. You’ll get a crispier bark by cooking hotter and it will be ready sooner, which is usually my goal. If you wrap, use butcher paper instead of foil if you have it. Butcher paper breathes and will help keep the bark from getting soft - assuming you want a crunchy bark. Not everyone does.
Enjoy the cook!
jark87
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Be sure to use the thermopro to probe different spots, especially the deepest, thickest area. I’ve also experienced a quick rise in IT, but it will slow down right about where you are now. The great thing about pork shoulder is that it has a built-in readiness indicator - the blade bone. When the blade bone moves easily, it’s ready.
Turned out great, no fires
Thanks for the advice today
I used a Weber blend of pellets. Not my fav but good.
Famous Dave’s rub (on clearance at Sam’s club. I like it for 3 bucks)
Spritzed with pineapple juice
Thanks for the advice today
I used a Weber blend of pellets. Not my fav but good.
Famous Dave’s rub (on clearance at Sam’s club. I like it for 3 bucks
)Spritzed with pineapple juice
Been so hot not a bunch of outdoor cooking so in honor...
Also fighting some rust on the Blackstone. Looks like I might have to sand it down. Tried to reseason the rust area and scraped off some carbon in the process. Revealed more rust.
Anyone have a battle plan for this? Google shows answers but would prefer real world advice from this knowledgable crowd. Thx
Also fighting some rust on the Blackstone. Looks like I might have to sand it down. Tried to reseason the rust area and scraped off some carbon in the process. Revealed more rust.
Anyone have a battle plan for this? Google shows answers but would prefer real world advice from this knowledgable crowd. Thx
- Oct 18, 2009
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Ok it has been a while but I am back. Lots going on here we have been to Disney and just came back from a D3 (Disney Day Drinkers) cruise 
I started smoking a pork butt at 8 am.
At 11 the trusty Smokefire decided to flame out. So now we will have slow cooker pork
But hey, I’ll take the flame out over the fire
my Smokefire is for sale if anyone is interested
At 11 the trusty Smokefire decided to flame out. So now we will have slow cooker pork
But hey, I’ll take the flame out over the fire
my Smokefire is for sale if anyone is interested
jark87
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Hey - you got 3 hours of smoke on it. That’s probably plenty to give it flavor. The rest is just cooking and it doesn’t matter what you use. I’m sure it will be great!
It actually did turn out great. Certainly not worth the fuel/pellets required to leave it on there longer . This has become my preferred method !
jark87
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I’ve finish many cooks in the oven. My first brisket ended up in the oven after the whole thing caught on fire because I didn’t trim the fat cap (who knew?!). I was using one of those R2D2 looking smokers - a Brinkman I think - so the brisket sat on a rack at the top, with a water pan in the middle and charcoal at the bottom. All that fat melted, dripped into the charcoal and ignited. I had walked down the street to get a newspaper and on my way home, saw an orange glow in my backyard. Flames were probably 4’ high. Got the fire put out and thought I burned the brisket, since it was all charred up. Put it in the oven and about 10 hours later it was just about perfect. Still one of the best briskets I’ve ever cooked, maybe because that hot sear sealed in all the juices. I’ve never tried to repeat it.
- Oct 18, 2009
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Nice cold Kona close to 100 degrees here 
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