Holiday pre-smoke

Discussion in 'Messages for All Guests and Members' started by dmack, Jul 2, 2009.

  1. dmack

    dmack Smoke Blower

    I am taking pulled pork up to Mason City for the 4th. So decided to do the smoke today. Kind of nice to not have to get up real early. I also got a load of apple, hickory, and maple last night. So, as you'll see I had it all goin' on today. Little smokin', little chain saw work, some splittin'. I rubbed last night, started the burn barrel at 6:20 this morning and meat on at 7:30.

    Bernie up and running.

    Meat on!

    Uh, maybe relax while you smoke.

    Comin' along.

    Well, I am thirteen hours into this and still can't foil. Oh well, that's how it goes. I knew this could be a late one. The burn barrel while a fantastic idea is tough to manage. I need to work out something for ash. I put a grate of large expanded metal in the bottom but it was too large. Embers went right through. I burned a lot of wood. I shut the barrel down and for the rest of the smoke am staging small splits in next to my basket (in the firebox), kind of preheating them. Gots to have plenty of TBS. Well I'll add pictures when all is done.

  2. rickw

    rickw Master of the Pit OTBS Member

    Do you have foil in the bottom of the cooking chamber? If so, that could really be messing up your chamber temps. Let the liquid fall through and out the drain of that Horizon.
  3. billbo

    billbo Master of the Pit OTBS Member

    Great looking set up you have there! What size expanded do you have in the barrel? Can you just go down to the next size? HD near me carries 1/2" expanded.
  4. dmack

    dmack Smoke Blower

    Rick I am catching the drippings.Last time I didn't and it seemed a bit dry even with finishing sauce.
    Sorry I can't remember the other poster's name. Yeah I can get some 1/2". I think I'll give that a try.

  5. rickw

    rickw Master of the Pit OTBS Member

    The pans setting on the convection plate had no effect on temps? I guess using the drippings will help but something went wrong on the last cook if a shoulder came out dry. They're one of the easiest products to make, very forgiving.

    Did ya foil at 165F and add liquid to the shoulder? What temp did ya take the roast to?

    Out of my own experience, if you're using the Horizon therm make sure you check it for accuracy. Mine was WAY off and I have since replaced them with Tru-Tels.

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