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Post by 26smokenator00 on Jul 11, 2015 18:30:07 GMT -5
Guys I am going to smoke my first pork butt this next weekend on my weber 2600 with the smokenator. How long do you smoke this thing? My research says 6 to 7 hours at 275 to 300 what do you guys think? and should I smoke it in a pan or on the grate? Any tips would be greatly appreciated. |
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Post by bigpernz on Jul 12, 2015 10:21:25 GMT -5
It depends on how big your butt is. I usually always do mine around 275-300 (grate temp not dome) and figure about an hour per pound. You know it's done when the bone is easily wiggled out, don't go by temp. I do mine right on the grate with a drip pan underneath. Try doing it without wrapping if you like mega bark.
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Post by 1luckytexan on Jul 12, 2015 10:56:02 GMT -5
for me, they've been 50/50. Some go just fine to about 188 or a little more. Others just seem to turn to gel before hitting that temp and get taken off after 13-15-17 hours and they pull just fine even though they are at 170 - 180 internal. weird
the bone trick above or just the feel of the therm going in will tell you.
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Post by ncsmoker on Jul 12, 2015 14:32:33 GMT -5
I always take them off at 185 as carry over cooking will take them higher. The bone trick is a good one. I also cook them at 225 to 250. Plan on an hour to an hour and 1/2 per pound but go by temp to take them off. A good rub put on the night before is very important.
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Post by 26smokenator00 on Jul 30, 2015 22:17:23 GMT -5
Hey guys just wanted to let you know my 9 pound pork but came out great. I smoked it for 11 hours at 225 all my friends loved it. Thanks for the info next is a brisket I haven't done one yet.
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Post by 1luckytexan on Jul 31, 2015 10:51:50 GMT -5
Now you've done it!
you will never again be able to buy good BBQ at a restaurant.
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Post by ncsmoker on Jul 31, 2015 16:25:42 GMT -5
Good deal. Lots of good brisket recipes out there but, this is one I'm partial to. bbq.about.com/od/brisket/ss/aa092708a.htm?nl=1I don't usually do the injection part as I can usually find a choice or prime brisket. If I can't I definitely inject. And you will of course need to adjust for the SN. Tom |
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Post by 26smokenator00 on Aug 22, 2015 13:15:10 GMT -5
Well guys my 9 pound brisket came out great it went for 7 hours and the family loved it. I am having trouble on how long I can go with after the first set of coals and wood chunks I start with. But I am learning as I go. Next up i going to try some see food. I will be in touch guys have a great weekend.
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Post by 26smokenator00 on Aug 22, 2015 13:20:55 GMT -5
Guys I do have a question do you go by the dome temp or the grill temp and why is it such a large difference to the temp when smoking food?
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Post by rangerone on Sept 7, 2015 19:33:49 GMT -5
Guys I do have a question do you go by the dome temp or the grill temp and why is it such a large difference to the temp when smoking food? It is always best to go by grill temperature because that is where the food is. Hot air rises, and therefore the top of the dome will always be hotter than the grill level. The charcoal grate level will also be cooler than the grill level. There are a few other reasons for the temperature difference between the dome and grill. - The dome thermometer is not very expensive and the accuracy is often not very good. It can be off by 10F-20F too high or too low to begin with. A Maverick ET-732 is calibrated with very good accuracy.
- The air flow through the kettle can make a difference. If the kettle is maintaining a lower temperature and the vents are mostly closed, the air flow is gentler and circulates in the kettle more, so the temperature is more even. If you have the vents wide open and the air flow is faster, the hot air moves quickly up and out the top vent so the dome really is hotter.
- If the Weber is in direct sunlight on a hot day, the sun will also heat the lid (especially if it is a black one) and this can also make the dome meter read a bit higher.
- If it is very cold and windy, or there is a bit of rain, the dome will be cooled, so the dome meter can read lower.
There are probably more reasons I did not think of, but you get the idea. |
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Post by 26smokenator00 on Sept 7, 2015 20:16:08 GMT -5
Thank you rangerone I truly appreciate the information.
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Post by ncsmoker on Sept 8, 2015 0:38:12 GMT -5
I agree with Rangerone always go with the grill temp. I have measured 60-80 degrees difference between grill dome and grill temps. Today smoking ribs it was 60 degrees with an outside temp of 80 degrees.
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Post by 26smokenator00 on Oct 2, 2015 22:53:37 GMT -5
Guys I want to know if any of you guys have smoked some beef ribs on the smokenator? And if so how did they come out? It seems like they take about 4 to 5 hours.
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Post by ncsmoker on Oct 3, 2015 1:50:47 GMT -5
Sure have. They came out great, nice and tender beef, I used cherry wood and a little hickory and oak. The amount of time it will take depends on there size and the weather conditions. If they feel like they will pull away from the meat they are done.
Tom
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Post by 26smokenator00 on Jan 9, 2016 20:22:55 GMT -5
Guys I tried to smoke some chicken thighs using the smokenator. They did not come out well, what temp should I smoke them at and how long should they go for? I want to get the skin nice and crispy.
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