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toxicnerve
5,268 posts
46 months
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Not going well  I put the joint on with the first lot of briquettes and they only lasted about 90mins. I was caught short and the temp dropped rapidly (below 200F) as I was manically trying to get another set of briquettes lit and burning  The 2nd batch are now in there and I will be checking the temps every 30mins so as to not get caught with my pants down again. Hopefully this minor blip will not have too severe an impact on the final product. I might start preparing the 3rd batch of briquettes in about 45mins time so they are ready to go by the time this 2nd lot have been burning for 60-75mins. Not sure what I did wrong, maybe I just didn't use enough??? Still need to pop out for some coleslaw and buns! What do they say about 7-Ps?
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hornetrider
40,803 posts
74 months
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More coals will mean more heat, you just need to use the same amount bu keep topping up. This is how mine turned out.  It was glorious and went down very well, however it wasn't 'pulled', it needed a knife to cut/slice it into small pieces. Was on for 9 hours in all and rested in foil for an hour. Next time I'll be upping the heat about 15-20 degrees I think, this one was around 110 on the lid thermometer. Might invest in a proper food thermometer.
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toxicnerve
5,268 posts
46 months
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Seems to be going ok now. I have a set of coals firing up as we speak, will put them on in about 20-30mins time.
It's been on about 4 hours now so another 4-5 hours to go yet...It's going to be a long day!
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hornetrider
40,803 posts
74 months
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toxicnerve
5,268 posts
46 months
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Pretty well as it happens! The outer bits were a little dry as the temps got a little out of hand a couple of times but the insides, particularly near the skin/crackling side, were incredible. So moist and succulent. Pic below...     I think if I had been a little stricter with the temp control (not easy when working with a shoddy oil-drum BBQ) and my coal placement/quantity it could have been even better. It's a lot of effort though. I started it at 07.00 and didn't take it off until 15.00, I must have topped up the coals about 5 times over that period too. EDIT: No idea why my pics keep showing upside-down on PH, they're fine when viewed on my computer! Can't be bothered to "right" them!
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Dan_1981
9,566 posts
68 months
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Quick question regarding temp control for smoking somethign like a pork shoulder....
How many briquettes roughyl are people finding neccesary to keep at a good low temp?
I'm finding it difficult to avoid peaks and troughs.
Understand around 190 is ideal for a long slow cook?
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toxicnerve
5,268 posts
46 months
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I had the same issue to be honest.
I have a B&Q chimney starter I think to maintain a sensible temp it takes about 2/3rd of the starter full but you need to top up within 90mins. It's really tricky and needs some practice I think. Might take me a few more goes to get it nailed...
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pokethepope
2,395 posts
57 months
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190 internal temp is the temp when the shoulder should be ready, so you want to aim for 225 cooking temp. Shoulder is quite forgiving so being anywhere between 200-250 will be fine.
I find half a chimneys worth of unlit coals on the grate, with about a 1/3 to a 1/2 of a chimneys worth lit coals on top gives this temp and lasts for a good few hours as the unlit coals gradually light. I've used this method before and only have to add extra coals once for a 8 or 9 hour pork shoulder.
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toxicnerve
5,268 posts
46 months
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poke,
Thanks for the tips. I will give that a go next time.
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Dan_1981
9,566 posts
68 months
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This  Has been in since 9 this morning. Expecting to remove by 6. It was joined by a couple of racks of ribs at about 1pm. Smells good n looks good sO far. 
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PugwasHDJ80
5,193 posts
90 months
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Books Books Books
specifically smoker book recommendations?
anyone help?
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BPC7
322 posts
106 months
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toxicnerve said: I had the same issue to be honest.
I have a B&Q chimney starter I think to maintain a sensible temp it takes about 2/3rd of the starter full but you need to top up within 90mins. It's really tricky and needs some practice I think. Might take me a few more goes to get it nailed... I had this issue when I started too, I was pointed in the direction of the Minion Method and that keeps my smoker at a steady temp for between 6-8 hours. Basically cover the base of the grate with coal and scoop out a hole in the middle about 6" wide. Put 1/2 to 3/4 in the chimney and light, when ready poor into the hole you made in the coals. You can add wood chunks on top and put a few on the unburnt coals too. This way as the heat spreads it lights the new coals at a slow pace and also the wood too. If this doesnt make any sense try google.
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hornetrider
40,803 posts
74 months
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^^ That minion method is exactly what I tried, but the unlit coals failed to light 
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Dan_1981
9,566 posts
68 months
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Yesterday was a success overall I think. The pork pulled apart easily, had a very well defined smoke ring. The only downside was I'd used American mustard before adding the rub, it was a little too strong and I wouldn't use it next time. So the pork was good but could have been a little better. The ribs however were superb, they literally fell apart and were so tender. Absolutly gorgeous.  
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toxicnerve
5,268 posts
46 months
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Cheers guys. I will give it another go when I get a chance.
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timmybob
415 posts
141 months
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Labour Day here in the US so thought I'd use the grill. 5lb piece of brisket  Wearing it's rub  24 hours later and ready for it's first go on the BBQ  At the midway point, with a touch more rub  My sous chef for the day patiently waiting for a taste...  The finished dish after 6 hours of low and slow cooking 
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Skodasupercar
464 posts
46 months
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Here are my latest smoking efforts Pork belly   Warming the smoking oven up   Then in with coals and my smoking wood of choice (Oak)  Also a drip pan with water. The steam seams to make the smoke take better to the meat  I forgot to get a picture of it in the oven, but I am sure you can get the idea After 3 hours smoking I pulled it out and then crisped it up in the normal oven   Slice  It was very nice. I have cut some thin slices and fried it this morning, sort of like thick cut smoked streaky bacon (twice cooked).
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crmcatee
3,953 posts
96 months
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Arrived at the private charter terminal this yesterday afternoon and this was out the front and was obviously serving folks earlier in the day. I present the coolest BBQ I've seen todate.  The bit behind the cockpit lifts up electrically to provide access to the huge bbq area (gas).    An impressive bit of engineering and really quite apt for an airline  Sorry for the crap photo's - in a rush. Might try and get some better pics in a couple of weeks.
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croakey
597 posts
57 months
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Catering a lads night tomorrow (working on £5-6 a head)  Also made a mind blowing BBQ sauce using a random spare bottle of whiskey I found in the back of the garage...AMAZING! Currently struggling to get the internal temperatures above 145• just being patient lol
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croakey
597 posts
57 months
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Catering a lads night tomorrow (working on £5-6 a head) Also made a mind blowing BBQ sauce using a random spare bottle of whiskey I found in the back of the garage...AMAZING! Currently struggling to get the internal temperatures above 145• just being patient lol
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