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CharGriller Outlaw Smokes Pork Butt - Page 2

post #21 of 37
Thread Starter 
Oh My Lans. Sweet and a little Heat!!! Tastes Great!!!


Edited by 5oclocksomewher - 6/28/14 at 6:45am
post #22 of 37

Fiveoclock, that Butt has some gorgeous looking Bark... It's GOT to taste as good:drool Kudos and points

post #23 of 37
Quote:
Originally Posted by 5oclocksomewher View Post

Oh My Land. Sweet and a little Heat!!! Tastes Great!!!


Looks very tasty ! Great job ! icon14.gif
post #24 of 37
Thread Starter 
Oh boy......Ring the bell. It's feedin' time!!!

post #25 of 37
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks very tasty ! Great job ! icon14.gif

That avatar is awesome. Love it!!!
Edited by 5oclocksomewher - 5/18/14 at 3:05am
post #26 of 37
Quote:
Originally Posted by 5oclocksomewher View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

Looks very tasty ! Great job ! icon14.gif

That avatar is awesome. Love it!!!

Thanks, appreciate it !
post #27 of 37
Quote:
Originally Posted by 5oclocksomewher View Post


Oh Ya. Even 300 degrees across the grate. I bought the baffle from
Ernie at www.kickassbbqsouth.com

do you use the baffle only for pork butts or everything?

what is under your cooking grates when u use the baffle? 

anything at all, or the coal grid (I have a duo 5050 chargriller)

thanks

P>S> please sale me your basket! what are the dimensions of it?

post #28 of 37
Thread Starter 
I don't use my smoker without the baffle. No heat rocks, no foil insulation, no charcoal tray. Got the basket from Jeff at
http://yokeup.net/XXLBaskets.html
Basket dimensions are 12x12x6. Not including handle.
post #29 of 37
Quote:
Originally Posted by 5oclocksomewher View Post


Oh Ya. Even 300 degrees across the grate. I bought the baffle from
Ernie at www.kickassbbqsouth.com

I cant decide on the Mr. baffler like you have or the Horizon convection plate on my DUO! As a newbie, I need ALL mods! want a brisket soo bad!

post #30 of 37
Quote:
Originally Posted by boudin4evr View Post
 

I cant decide on the Mr. baffler like you have or the Horizon convection plate on my DUO! As a newbie, I need ALL mods! want a brisket soo bad!

how thick is the metal on the baffler? AND do you have anything under your grates when smoking besides a drip pan?

thanks sorry for all of the questions!

post #31 of 37
Thread Starter 
Quote:
Originally Posted by boudin4evr View Post

how thick is the metal on the baffler? AND do you have anything under your grates when smoking besides a drip pan?
thanks sorry for all of the questions!

I'm sorry I have to chuckle!!! You sound so much like me. All I wanted was a clear cut answer to what will give me the best bbq. Here's the answer......there is none. Honestly, there are so many variables involved. You need to take it all in and decide what's best for you. Some things might work for me, but not work for you. I can tell you, you do need a heat barrier, be it a baffle or convection plate. The best advice was I got was from Gary S.
on one of my first smokes.

.............................................................................................:.:..............

gary s

offline
5,619 Posts. Joined 1/2011
Location: Whitehouse, TX (East Texas) just South of Tyler

Good morning 5oclock, Looks like you are on the right track. Best advice is Smoke, Smoke Smoke, the more you smoke the better you will get and learn your smoker in the process, I think one of the biggest challenges for someone new to smoking is getting to know their smoker. and keeping it simple , ask questions and enjoy it. I see a lot of people who stress out when they smoke, I have a brother-in -law like that big production number, Makes me tired watching him. Smoking should be fun and relaxing.

Gary S
...............:................................................................................


This should be fun and relaxing. Don't worry if things aren't perfect. You will eventually get there. Just get out there, smoke something, and enjoy.
post #32 of 37

Do you recommend a higher Temp when Smoking a Butt? I've normally done mine @ 225-250*  I like the " Bark " on yours. I have one in the fridge right now that's going

 

in tomorrow, already rubbed and doing it's thing. Also, I was thinking when the pork get's to 165-170* I may foil it in an aluminum pan with some Dr. Pepper, what are your

 

thoughts?

 

 

Stoney

post #33 of 37
Thread Starter 
I smoke them hot and fast. I keep my pit around 300 degrees. At that temp it should not take more than 1 hour/lb. When you foil, throw on a little extra rub. I'd take it out of the wrap around 200 IT and place on grates for a half hour or so to firm up the bark. Let it rest 1-2 hours. Check out these buts... http://www.smokingmeatforums.com/t/166809/17-lbs-of-pork-butt
post #34 of 37
Thread Starter 
Sorry, don't mean to be short with my reply, just got done with a double shift and got to get up in 4 hours for work in the morning. Good luck. I hope too see some of your pics tomorrow after work. Have fun and enjoy. icon14.gif
post #35 of 37

Good job! I like the basket...did you make it? Dimensions? what dos it rest on in the SFB...it looks like its above the vents which would give it under fire draft vs overfire that you need with charcoal?

 

Tom

post #36 of 37

I just turned over my charcoal pan on the bottom and pushed it over to the Right as much as possible!

post #37 of 37
Another place to look for a good baffle is bbqsmokermods.com. I purchased the one for my Char-Griller off there and its made by Lava-Lock and Island Outdoors LLC. Im a newbie and just doing my test runs so far ive been able to maintain even temps at 250 and 225 degrees for multiple hours! Love the art of smoking...
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