Smoking with a Weber One Touch

[Rinko]

So having spent the week staring at the various creations on display in the BBQ picture and recipe thread, I really want to have a go at it this weekend. I'm thinking of picking up a shoulder of pork as I hope it might be a little more forgiving for a novice?

I've done some google'ing and I think I have an understanding of the process, albeit alot of the information is a little disjointed or has an expectation of some prior experience.

I know that the one touch may not be the ideal, but it's what I have - so I'm going to have a bash. However I could really use some input on my checklist of required bits and bobs:

Lumpwood Charcoal (rather than briquettes)
Wood chips for smoking
Alu water/liquid tray
Spray bottle for "spritzing"
Foil for the wood chips and wrapping the meat later
Oven thermometer
Meat thermometer

I'm undecided as to whether I need a charcoal starter, some recommend just adding fresh charcoal whereas others say use the starter - any suggestions?

Also - not sure how best to contain the charcoal to keep it indirect. I've seen various baskets available online, but I'm keen to keep the expenditure to a minimum at this point.

I'm cooking for 4 adults - so any guidance on size of shoulder is helpful (wouldn't mind some leftovers too though ) and an approx total cooking time would be really helpful?!

Also - how hands off can you be, and how often do you need to spritz to keep it moist. Just trying to understand how involved it is?

Edited by Rinko on Thursday 21st April 11:48

[Todzilla]

http://www.amazingribs.com/tips_and_technique/2-zo...


this site - as its name suggests - is amazing...

[Rinko]

Todzilla said:

http://www.amazingribs.com/tips_and_technique/2-zo...


this site - as its name suggests - is amazing...

Thanks - somehow hadn't stumbled onto that site before, looks great!

[Pete Franklin]

My advice for what its worth:

use good briquettes as they burn slower and longer which is better for indirect cooking.

you dont need to use a separator for the coal as the tray of water will keep it pretty well seperate. you can use a bit of foil in between the meat and the coal side so that it keeps the direct heat to a minimum if you desire.

I would use Hickory chips or chunks if you can get them (soaked for a couple of hours before hand). if using chips put the bulk in foil and a few directly on the coals to get the smoke going when you start off.

I would buy a 2- 2.5kg piece of boned shoulder. that will easily feed 4 (it will shrink quite a bit by the way)

my advice would be to spritz every hour or just when you fill up with coal and wood chips (every 2 hrs with briquettes) it helps with moisture and adds a nice crust.

I have used "raw" charcoal and the chimney starter for doing this on separate occasions- i honestly cant tell the difference in flavour but using the starter helps you keep the temps constant but its not essential

Time wise I would give it 6-8 hrs at 225-250F longer if you can. the first 5hrs under smoke conditions and then cover in foil for the remainer. I have done it quicker at a higher temp ~ 180dc but the result is nowhere near as good. put skin side over direct heat at the end to crisp up. You should really make sure you add a nice rub before cooking too.

i would say you could get away with checking every hour to make sure the temps good.

[londonagent]

Great forum for tips on slow cooking -

http://proq.forumotion.com/

Once you start down the road of long slow Q, theres no going back. I bought a ProQ about 2 years ago, and have cooked everything from Ribs to brisket to chicken to pulled pork. Lots of recipes and advice over there. Well worth a visit.

[Cotty]

Rinko said:

Also - not sure how best to contain the charcoal to keep it indirect. I've seen various baskets available online, but I'm keen to keep the expenditure to a minimum at this point.

Put it on one side of the BBQ and cook on the other, you don't need fancy baskets. Have a look on YouTube for the BBQ Pit Boys (or something very similar). They cook tons of stuff on the same BBQ as you have

[calibrax]

Pete Franklin said:

when you fill up with coal and wood chips (every 2 hrs with briquettes)

I find that a careful arrangement of unlit briquettes and lit briquettes will give a constant burn for around 8 hours, and also help keep the low temperatures needed for smoking. The Weber briquettes work very well for this, but even the Tesco ones can give you a good 6-7 hours.

[Pete Franklin]

So you put all the fuel in at the beginning and it burns for 8hrs? More detailed instructions please.

Cheers Pete.

[calibrax]

Pete Franklin said:

So you put all the fuel in at the beginning and it burns for 8hrs? More detailed instructions please.

Cheers Pete.

It's called the Minion Method. You put a closely packed layer of unlit briquettes in the Weber, and then put a small number of lit ones on top of just one end of the layer of unlit ones. This way they light each other progressively over time, a bit like a slow burning fuse.

So, no need to add briquettes during the smoking. And temperature control is easier, as starting with a lower temperature and raising it to where you want it by using the vent controls is MUCH quicker and more controllable than trying to reduce temperature on a very hot grill.

You can also add wood chips in amongst the unlit charcoal, to give you a constant smoke supply. However, I would also use foil packs of woods chips, as these will last longer than wood in direct contact with the heat source.

EDIT : Lots of info on here about variation on the different techniques using the Minion Method:

http://www.eons.com/groups/topic/1888624-The-Minio...

Edited by calibrax on Friday 22 April 05:35

[Cotty]

Cotty said:

Have a look on YouTube for the BBQ Pit Boys (or something very similar). They cook tons of stuff on the same BBQ as you have

Found it
Pulled Pork Recipe by the BBQ Pit Boys
http://www.youtube.com/watch?v=owAlv4XT2dQ

[zakelwe]

Rather than use a starter use a blow torch and firelighters, it's more manly

I'd go for a cheap chicken rather than the shoulder as they are really simple, don't take as long and a big cheap battery one will be fine for 4. For mine today I have the worlds worst lumpwood charcoal, it could be tricky getting the time required out of it, but as it is experiment day it will be good to find out.

Last year I went to Polhill garden centre and they were selling Jack Daniels whisky infused chips for £11, I couldn't stop laughing. I'd rather get a bottle of value whisky out of a plastic bottle and poor it on normal apple or similar wood.

Andy

[Cotty]

zakelwe said:

Last year I went to Polhill garden centre

Thats where I get my charcol

[zakelwe]

Cotty said:

Thats where I get my charcol

We will have to meet up one day and just start cooking on their demonstration models Cotty ..see how many steaks we can do before being ejected.

Considering how many folk go there the owners must be billionaires, probably SAGA's most popular coach trip.

Andy

[Shaw Tarse]

zakelwe said:

Cotty said:

Thats where I get my charcol

We will have to meet up one day and just start cooking on their demonstration models Cotty ..see how many steaks we can do before being ejected.

Considering how many folk go there the owners must be billionaires, probably SAGA's most popular coach trip.

Andy

Would you get ejected or commission.
I'm tempted to get a Webber, & I'm single Billy noMates!

[zakelwe]

Shaw Tarse said:

Would you get ejected or commission.
I'm tempted to get a Webber, & I'm single Billy noMates!

Don't let this sway you



You can always have sandwiches.

That is now resting in the oven, I did it without the spritzing or rub because last time my wife said it tasted "too BBQ-y" hmmm, classic from the Mrs. So we shall see how it goes. My daugther has just said she feels sick so just me and my lovely wife. Might be eating sandwiches myself for a month.

Andy