Newbie to smoking, but excited

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newbie2 smoker

Newbie
Original poster
Jul 18, 2017
9
11
Hello fellow smokers

I got a Smokey Hollow 4 in 1 grill for fathers day and just smoked my first pork shoulder for pulled pork.  I did peruse this forum and it really helped me be successful in my first foray into smoking.  EVERYONE LOVED the pulled pork.  It was smokey and juicy and wonderful.  The one thing that surprised me a bit was how long it took.  It was about 7 lbs and I put it on the smoker about 3 PM and it reached 190 degrees about 2 AM.  My target temp was 225 to 250, but it dipped to 200 a couple of times.  I do intend to make a box for the minion method of charcoal and hope that will help.  I knew it was going to be a challenge since this was my first time with the smoker to maintain temp.  But didn't do too bad.  BTW I used oak and fresh apple wood to smoke with and I put the butt in the preheated cooler until morning.  

So my question, could I have pulled the butt off the smoker at midnight and put it in a 190 degree over until morning?  I have read an article about cooking meat at the final target temp and how well that works for roasts etc.  would that work do you think?  I realize no one may have tried this and I might have to be the one try it. It seems like it would work.  6 hours or so smoke and then many hours more, but at a lower temp than 225. 

BTW I did a few mods on  my COS, like nomex gasketing for the smoke box and cook chamber, and high temp epoxy for any gaps.  I read about extending the chimney down to the grate level but didn't get that done.  Is that a smart thing to do also?

Thanks for any feedback.
 
Welcome from SC. It's really good to have you here on this great site. Yes, I prefer my exhaust to be at grate level. It keeps more of the smoke down closer to the meat.
 
Welcome to SMF!

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Al
 
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  Good morning and welcome to the forum from a beautiful, hot sunny day here in East Texas, and the best site on the web.

        Lots of great people with tons of information on just about everything.

         Gary
 
Thanks Joe for the confirmation about extending chimney.

Anyone used the oven at 190 degrees after getting enough smoke in the meat to cook it overnight?  As I said, was up until 2 am to reach 185 degrees and wondered if I could use the oven for the finish but do it over night.  I know you can finish it at 225 degrees in the oven but was curious about using the final temp as oven temp.

I read about fatties here I think, but never heard of them before.  I HAVE to try that.  And was going to smoke some rockfish also but haven't researched that yet.  Any suggestions as to final temp of fish?  I assume use the 225 for chamber temp.
 
So fellow smokers, again I find myself with a pork butt under smoke, internal temp only 130 and night has fallen. I started it at 3 pm, so will keep the Smoke up at least until 9 or 10. I might be in the stall by then, so would love to know if anyone has used a 200 degree oven overnight to finish. Of course I would wrap. That would sure make it easy to finish cooking. Restaurants sort of use the method of using oven temp same as final IT in order to have and hold the meat all evening long. If I don't chicken out and do that will let you know how it worked. If anyone has done this before PLEASE post asap and let me know.
 
Many people use the oven to finish. I dont see why not maybe set a remote meat thermometer to your desired IT my ideal finish is 205. Just depends on your comfort level with the oven going in the house while you are sleeping. But I would do it without much concern.
 
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