Food Smokers and Smoking Tips/Tricks/Techniques

On Monday I'm going a pork butt on an unfamiliar smoker with no leave-in thermometer. What could go wrong?

It's a Masterbuilt, I think, and it's been modified to use a tray for wood chips. I'm thinking that about 6 hours on the smoker should get her up to the stall at 160F or so, then I can wrap it in foil and put it in the oven for another 6-8 hours. If I keep the temp settings at 225F that should get her to 205F internal. I do have my Thermapen (green one is with me; red one at home) so I can verify temps when I pull.

Anyhow, what could possibly go wrong?

 

Mine took about 12hrs @250° to get 200° ON My master built

 

Finally cleaned up and time for a nap!

Pork butts were some of the best I've done to date.

Flavor, barq, and moisture all great. On point giving it that lipstick kiss! Pan pic is the wrapped butt. Messy ass counter pic was nekkid butt.

Hodge podge of snacks, beans, and Mac. I'm stuffed.

Cheers y'all

 

How big is the butt? Electric or propane smoker?

I think you’d be fine with checking for temp/probe for doneness.

Now when to start checking is the hard part. Sounds fun! Good luck

 

https://oneworldmeatco.com/faqs/

 

Rain and thunderstorms today. So fired up the equipment. Started with trout smoked with bourbon barrel/maple chips. Then Round 2 of todays cook. Pork loin rubbed in yellow mustard then coated in a homemade southern Memphis rub. Smoked over crabapple wood

 

Trout looks good!

 

What grill is that?

 

Its a 22" Weber kettle with a rotisserie attachment. Also has a pizza oven accessory

$90 onlyfire Universal High-Temp Resistance Black Coated Steel Charcoal Kettle Rotisserie Ring Kit for Weber 2290 and Other Models

https://www.amazon.ca/Onlyfire-Universal-High-temp-Resistance-Rotisserie/dp/B01H19VK1A

$90 onlyfire Stainless Steel Pizza Ring Kit Pizza Oven Kit for Weber 22" Kettle Grills - Include Pizza Stone and Aluminum Peel

https://www.amazon.ca/Onlyfire-Pizza-Inches-Kettle-Grills/dp/B01H1AFD94

 

Thats neat!

 

....I’m intrigued. You notice a difference between this and apple wood? I know crabapples I just never put that together with smoking. I’m so intrigued by this now.

 

Thx. You will always eat well with the kettle and those options. My waist line shows it lol

 

Any of the fruit woods can be used.. crab apple, pear, plum, apple, cherry, etc.. plus pecan all in addition to the usual hickory and oak and mesquite etc

definitely want to stay away from soft woods like pine and the like.. cedar planks are ok for fish but cedar wood is a bad idea to burn

 

I think smoke is smoke. Fruit wood is a light flavour and the hard woods (mesquite oak and hickory) give a heavier smoke. I find it hard to tell the difference

 

cool cool. Did you find it for sale somewhere or did you take one down in your back yard or something?

I’m with you - I don’t really get much of a difference, I can sort of taste the difference between a fruit wood and hickory, but once you get into hickory vs oak it’s not as clear cut for me. Once I get into that realm I feel like your rubs take 95% of the play, having “an smoke” is more important than which specific smoke it is.

 

A friend of mine took it down. I have also harvested my own peach and maple for my smoking woods. I buy the bags of small chips for my electric smoker

 

I guarantee you that if you used mesquite on some fish or a dessert it's gonna be bitter and too smokey for your tastes...

 

Totally agree on this with you. The rubs make the big difference

 

And done

 

I need a rotisserie! @Bigdaddy4760 ... For the Ranch Kettle!

Yes!