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My first "Smoke"

post #1 of 20
Thread Starter 

Okay got the smoker up to temperature and all ready to go


10-15AM pork has gone in and mainting around 240 /250 so will do this for 3 hours - 1 lump of oak gone in


See pix


Rubbed Pork



Temp level



Coals and drip tray ( fluid is from overnight rest)



Current Vent set up

post #2 of 20

Lookin good.  Keep Smokin!

post #3 of 20
Thread Starter 
Maintaining around 240 F - 1 hour 15 gone crust starting to form :)
post #4 of 20
Thread Starter 

After 3/12 hours Smoke - now going in oven ......

post #5 of 20

Lookin good.  Just watch it now so it doesn't dry out.  If it seems alot more juices are starting to collect in the pan,  take the butt out and totally wrap in foil with about 1/2 cup of the jucies and continue to cook.  Keep Smokin!

post #6 of 20
Thread Starter 
Yep done that - topped the pan up with a half cup of water - just checked it and looks good

Will take out around 5 30 to rest and serve around 6 30

Doing the beans too but using the can recipie but they taste pretty good too - oh and some Chicken wings :)

post #7 of 20
Thread Starter 
PS am doing the entire oven cook in foil
post #8 of 20

Looks absolutely great. Please post a picture of the final product when done, I love living vicariously through QView.

post #9 of 20
Looks great Mark!

I did forget tell you my first rule of BBQ though....at least one beer must be consumed during the cooking process for the BBQ to turn out right. That's my rule, superstition or what ever you want to call it. I personally don't plan on breaking it. 😈
post #10 of 20
Thread Starter 
Done that already !

Don't have a reliable thermometer but as its been on the go since 10 I guess i£ okay now - going to rest it at around 545 for eating at 6 30 so I can crank the oven up for the chicken :)
post #11 of 20
Thread Starter 

Here's the results - didn't fall apart as much as I thought but maybe last time it was just "mush" as some have stated


Mike and Lisa in the photos were well impressed !





Pork and Chicken Wings



Bean Recipe as suggested but with bacon substute




Happy Mike !



Happy Lisa






All gone


Thanks so much for all your help everyone - result !

post #12 of 20

Well; aint perfect but I guess I could eat it.. LMAO!  LOOKS GREAT!!!  Well done!  And a good time was had by all.  What more do ya want?  If I can help ya with anything send me a pm.

post #13 of 20
Thread Starter 
It had a great 'kick' to it from the pices and a nice smoke ring on the outer bits

I believe the 'pulling'bit is pretty scientific and to do with fat breakdown - it wasnt tough but I had to work at it to break up.


It tasted great and it all went 2 KG between 3 !! - my wife is veggie !

Is boned better than boneless - I got boned ..
Edited by MarkUK - 5/20/13 at 4:24am
post #14 of 20
Looks good! I do believe you got the ultimate compliment....your guest ate it al!
post #15 of 20

Congrats on the Smoke, looks great and yes , the smile of your friends eating it is a great reward.


A good choice on the first Smoke ; Butts are almost foolproof , just keep an eye on the temp. I take them all the way to finish(200* F IMT) , no foil. Gives me good bark. The oven is a good tool if you don't want a heavy smoke taste , I like mine really smokey:

 I cook with no foil and it developes a great Bark and falls apart tender...

700  Same Butt , and it melted . See the clean bone at tthe right drool.gif , juicy and delicious.


Hope your coals stay hot and the smoke stays blue.


Have fun and as always ...

post #16 of 20

I enjoyed following this. Thanks for posting.

post #17 of 20
Thread Starter 

thanks for all the comments folks


Here's the breakdown of what I did


2 KG of Boned Pork Shoulder rubbed night before with :


50g soft dark brown sugar
4 tbsp smoked hot paprika
3 tbsp flaked sea salt
1 tbsp cayenne pepper
1 tbsp ground cumin
1 tbsp ground black pepper
1 tbsp dry mustard powder
2 tsp dried thyme


Got out of Fridge around 8.00am


Lite smoker at 9.00am and got temp around 230 F


Meat went in around 10.15 for 3 hours with a couple of lumps of Oak


Took out at 1.15 and into oven wrapped in foil at around 220 F until 5.50pm


Took out and wrapped in towels for 3/4 hour




As I stated it didn't fall apart but broke up okay but was tender and not a mush - and it all went !


Served with buns and BBQ sauce with Coleslaw


Beans were modified from posted version - I used some smoked paprika and a bit of cayenne pepper and bacon substitute bits so my veggie wife could partake



A great night !


Just picked up some seasoned Oak, Beech and Ash from a local Sawmill for free !

post #18 of 20
Thread Starter 



Here's the free lumps of wood I got today with a CD cover for scale - what size should i cut them up ?


Got Oak, Beech and Ash and they are really "hard" pieces - chacked with saw mill and they are well seasoned and untreated - the top one is the size of a house brick !



post #19 of 20

Nice job...despite you saying it was hard to pull - a good meat thermometer will help out with that - take the butt to an internal meat temp of 200-205 degrees. 

post #20 of 20
Thread Starter 
How do I get Int Temp up - after 3 hour smoke kitchen oven was at around 240 F and it was in there for 3 1/2 hours - did it need longer ??
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