I'm Joe, from Ashburn, VA. Just a few days ago a fired up my new grill/smoker with side firebox. I decided to jump right into it and try smoking 12 lbs of pork shoulder as my first project on this grill. Prior to this grill, I had very limited experience on a small Weber ball. I smoked a turkey, and few beef tenderloins, a couple racks of ribs, and some chicken halves. With only having a few months experience I know I have a lot to learn.
So with the pork shoulders I though I would only use the side firebox as my indirect heat source. After 2.5 hours loading, reloading, open and closing vents, putting a wet towel over the lid, and still only touching 200 degrees, I decided I had waited long enough and to put the meat on. All day we bounced between 150 and 225, using charcoal and wood chunks. Finally for the last hour I scooped coals from the firebox and put them on the left side of the grilling area. My temp finally got to 300.
The flavor was a huge hit, although it didn't shred, so we had to chunk it up. I'm anxious to learn from my fellow smokers here, some of the tricks of the trade and how to get the best results when smoking meats.
Cheers
So with the pork shoulders I though I would only use the side firebox as my indirect heat source. After 2.5 hours loading, reloading, open and closing vents, putting a wet towel over the lid, and still only touching 200 degrees, I decided I had waited long enough and to put the meat on. All day we bounced between 150 and 225, using charcoal and wood chunks. Finally for the last hour I scooped coals from the firebox and put them on the left side of the grilling area. My temp finally got to 300.
The flavor was a huge hit, although it didn't shred, so we had to chunk it up. I'm anxious to learn from my fellow smokers here, some of the tricks of the trade and how to get the best results when smoking meats.
Cheers
