Smoked my first meat today....

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So, I missed this by a page or two, but are you fawkers telling me that I'm letting the butt get too hot?

On the egg, I usually end up taking about 15-17 hours at 225 dome temp to bring a 7-8 lb butt up to about 205. After resting for about 20 minutes in foil, it falls apart and is not dry at all.

Am I doing this wrong?
 
Felix said:
So, I missed this by a page or two, but are you fawkers telling me that I'm letting the butt get too hot?

On the egg, I usually end up taking about 15-17 hours at 225 dome temp to bring a 7-8 lb butt up to about 205. After resting for about 20 minutes in foil, it falls apart and is not dry at all.

Am I doing this wrong?
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That's basicaly what I do as well..
 
BTW, Mesquite. If you remove the bark and the brown coating under the bark, a lot of the bitter taste goes away..

And, I love the mexican mesquite coal I get.

I can load the WSM up for at least 15 hrs worth of smoke with that stuff.

(apple, cherry, pecan, pecan nut hulls all go in there)
 
what about the WSM?

Or is BBQ only good with old 55 gal drums?
 
beaufort-fj60 said:
aren't those eggs for foreign style cooking.... coal efficiency and smoked BBQ go together like a Toyota Prius and cutoff overalls.
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Maybe, but after I check the temp once or twice in the first hour or two, I don't need to come back for another 12 hours. That sucker is pegged. Plus, I can start off with half a bag of cowboy lump charcoal, run it at 225-240 for 20 hours, and still have half the coal left... enough to crank it up to 900 and sear some steaks.
 
I was actually looking for clarification on if the weber is Fancy or not ;)


I think I know where you are coming from now tho :D
 
So Beaufort, I've been thinking about building my own smoker out of a 55 gallon drum, but I'm not all that stoked about using a used oil/pesticide/hazmat drum as the smoking vessel for food I would actually serve my friends and family. Do people use new drums or just not worry about it?

(yes i know steel is pickled in oil)
 
Cube Dweller said:
So Beaufort, I've been thinking about building my own smoker out of a 55 gallon drum, but I'm not all that stoked about using a used oil/pesticide/hazmat drum as the smoking vessel for food I would actually serve my friends and family. Do people use new drums or just not worry about it?

(yes i know steel is pickled in oil)
Click to expand...

Build a hot fire in that drum once and get it nice and hot and all petroleum products will be burnt off. I wouldn't worry about it and I'm pretty anal about such things. I got a portable propane grill for camping and it makes me twitchy to use it...

I wouldn't use a hazmat drum probably.
 
beaufort-fj60 said:
I use whatever I can get... hickory is great stuff.
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if you can find a hickory tree, then you can find some hickory nut shells surrounding the tree.
good stuff for smoke. basically same smoke flavor as hickory wood.

smolders a bunch before it ever catches fire.

lot more portable than hickory wood.

hickory bark is also good to use.
 
beaufort-fj60 said:
.......i do not soak wood in water, that is for city slickers. I use freshly cut stuff.... like 10 minutes before I start up the smoker. I take logs and split them into small pieces... the pieces I use are in the 2"x6" range.
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I thought green wood led to creosote formation, which is a carcinogen?
 
Woot : One Day, One Deal (SM)

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