Food Smokers and Smoking Tips/Tricks/Techniques

Heck ya, that will work.

 

Off to my shop to adapt a T square to a grill grate... we gonna be rich!

 

In for trials on prototype

 

Nebabindunbefo!

 

Hmmm.. My lovely wife, a preschool teacher, has one of these.

I should not even begin to think what I am thinking now...

 

#gofundme

 

Do it!

 

Hmmm GMG built in temp probe has been 250 +/- 2f since start of the cook. Inkbird air probe reads 270. GMG probe, added after 1st pic reads 266. Wondering if I should shorten the cook, or turn the pit temp down 10f.

 

Will 10 degrees really make that big a difference?

How do you tell when PBBEs are done? They seem a bit small to go with IT.

 

Beats me, it's my virgin cook on them.

 

I'm probably going to do some this weekend- also my first time.

I noticed not going for absolute control on the temps helped destress my Bostun Butt cook last weekend. That was 10 hours, and temps ranged between 225-270, with my alarm set for 250. I figure the time it swung a bit high was offset by the time it swung a bit low. If it's +/- 25 degrees, I'm not going to sweat it.

That being said, I could be wrong. Like I said, I am new(ish) to this stuff as well.

 

Not stressed, just thinking I may need to adjust grill temp settings for low and slow. Having more than 1 thermometer is kinda like having old time clocks, more than 1 you're never sure what time it is.

 

When they have good mouth feel.

 

You can turn the pit down a tad to adjust, but I wouldn't worry much about the cook time. Hard to overcook a pork belly burnt end anyways.

Big difference? No. They might cook a little faster, but only just. It's a short cook to begin with, so that 10* doesn't extrapolate much. On a 15 hour cook, you might shave half an hour or so, but you'll still be within the margin that can be explained by the fact that every brisket (or whatever) cooks a little differently.

200* IT for the meat of a PBBE is good, but it is one of the few things that I just roll with a time/temperature cook and call it good. I'll poke them with a skewer or something when they get close just to make sure they feel rendered, but otherwise it is 3 hours open, 2 hours covered, 15 or so minutes open again.

 

Had to look at 2.5 hours, @misplaced Might be a small piece gone.
Do I need to add butter, brown sugar and honey? I will follow the recipe, but DAMN that taste test was good! Crunchy bark, excellent flavor.

 

What's the minimum time, so we know we aren't eating raw pork?

EDIT: you already answered. looks like 3 hours open, 2 hours covered, and about 15 or so uncovered to set the bark. Hope to try this this weekend.

 

I made the top 5. Give me a vote for the final please
https://www.tacomaworld.com/threads/vote-now-tw-ride-of-the-month-february.594763/

 

Awesum blurry pic. As usual. So how does that tag thing, whatever it is? Start typing the name, box comes up, click on it, no worky. Help!

 

Add this @CurtB

 

Done, coz you are sending me a ruler!