I had a question I posted on another thread, and it never got answered, so I thought I would try here. I will be using a small barrel grill as a smoker tomorrow for a Boston Butt. My question (well the first one), is this exhaust/smoke vent too low for a proper smoke? It's really close to the grates and of course that is the side the meat will be on. I had 2 Patio Pro (CharGrillers) I took back bc they wouldn't seal for crap. There was a 1/2" gap on both lids. I picked this cheap little Kingsford up at Academy because it makes a great seal, and it was great for salmon and brats the other night.
Next question is, what is the general consensus on injecting? I see some do it and some don't. I was planning on just doing a rub tonight of mustard, brown sugar, salt, and coarse black pepper...back in the fridge tonight in some plastic wrap on a plate and starting tomorrow...and once complete, I was going to do the finishing sauce per the sticky in this section. Is that plenty for juicy flavor or is injecting necessary?
Thanks in advance.
Oh , here is my little whimp...about to run to Home Depot to pick up some chips, chimney, and an oven thermometer for grate temps.
Next question is, what is the general consensus on injecting? I see some do it and some don't. I was planning on just doing a rub tonight of mustard, brown sugar, salt, and coarse black pepper...back in the fridge tonight in some plastic wrap on a plate and starting tomorrow...and once complete, I was going to do the finishing sauce per the sticky in this section. Is that plenty for juicy flavor or is injecting necessary?
Thanks in advance.
Oh , here is my little whimp...about to run to Home Depot to pick up some chips, chimney, and an oven thermometer for grate temps.
