Smoking newb seeks advice

humboldt_kid

Newbie

Original poster

Aug 17, 2008

10

10

• Aug 17, 2008

• #1

I am gonna make some Carolina pulled pork tomorrow and want to use my Weber charcoal grill as a smoker. Has anyone done this? If so any pointers? I am a little confused on how to organize the charcoal and wood chips, and how to keep at a constant temp. I found this link

http://ezinearticles.com/?How-To-Use...oker&id=549193

I am a little skeptical about having water in with the chips during smoking...any thoughts on that? Thanks in advance for any tips!

 

daboys

Smoking Fanatic

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SMF Premier Member

Mar 30, 2008

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11

Ft. Dodge Ia

• Aug 17, 2008

• #2

Hey Humboldt Kid. 1st welcome to smf. You should probably jump up to roll call and introduce yourself. 2nd, I'm doing a pork butt tomorrow too. You'll find about all the info you need in the forum section. If not, just ask away. 3rd, your name is Humboldt Kid. That wouldn't be Iowa would it?

 

humboldt_kid

Newbie

Original poster

Thread starter

Aug 17, 2008

10

10

• Aug 17, 2008

• #3

Hi Mark, thanks for taking the time to respond. I will head over to roll call and announce myself. I am currently reading through the stickies and getting some good info, but am still curious on some tips on smoking in standard backyard charcoal grill. As I am reading/writing I am also preparing my rub which I just learned should be done the day before (thanks SMF!) Oh, I am in far northern California in the county of Humboldt not Iowa.


Update:

The rub I just created consists of something like this.

salt, white/brown sugar (equal parts), fresh ground cumin, chili powder, cayenne pepper, black pepper, and a whole lot of paprika.

Would love to hear thoughts, pros/cons, or anything to improve or encourage this recipe!

I also plan on creating a mop and brushing it periodically as it cooks. I noticed people use a spray of apple juice and spiced rum....what i was thinking of doing for my mop is

apple cider vinegar, apple juice, Worcestershire, pepper, salt, and a little olive oil.

Any thoughts on this would be appreciated as well. Thanks all!!!!

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Aug 17, 2008

• #4

Hi Humboldt!
I do not have a Weber grill like you have, but when I do meat on my grill, I use the indirect heat method. Place a drip pan directly under your pork place the hot coals to the sides.
You will need to have another grill or container to start more coals. Add the hot coals to your Weber as needed. It doesn't take very many to get your heat high enough. The idea is to do it low and slow. The meat will be tender and juicy.
I would add wood chips during the first few hours of the cook, you don't really need to add them through the whole cook. IMO

Not sure about what size of butt or shoulder you are using, but slow cook it to an internal temperature of 185, (some say higher, some say lower) wrap and let it rest for an hour or longer if you have the time.

I know I forgot some things and there are a lot of good ways to do this on a grill....just one option.

 

humboldt_kid

Newbie

Original poster

Thread starter

Aug 17, 2008

10

10

• Aug 17, 2008

• #5

Thanks Cowgirl! Good advice, and that is what I am planning on doing. The thing I wasnt to sure on is where to place the chips (Im thinking in the drip pan that will be under the pork right?). The instructions I found say to add about 2 cups water to the chips while smoking and I was wondering about that as well. Would that be necessary? I am soaking em overnight but I definitely dont want em to burn up on me either. Thanks again for the tips!

 

cowgirl

Legendary Pitmaster

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Oct 2, 2007

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Oklahoma

• Aug 17, 2008

• #6

I actually do not soak my chips, I lay them directly on the hot coals. Just a few at a time.

 

humboldt_kid

Newbie

Original poster

Thread starter

Aug 17, 2008

10

10

• Aug 17, 2008

• #7

Really?? Hmm...now im not sure what to do. Guess I will just have to experiment with the different ways to do it. But I could see that if you keep a consistent low temp like I will be trying to do that soaking would not be necessary at all. Thanks!

 

cowgirl

Legendary Pitmaster

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Oct 2, 2007

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Oklahoma

• Aug 17, 2008

• #8

I've found that if you add just a few chips at a time, you do not need to soak them. Just the way I like it, I know others do soak. lol
Good luck to you and take pics for us!!

 

desertlites

Gone but not forgotten. RIP

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Dec 6, 2007

3,854

552

• Aug 17, 2008

• #9

she has u covered-and as far as soak-u don't need to some do most don't-I like to play so do both

 

humboldt_kid

Newbie

Original poster

Thread starter

Aug 17, 2008

10

10

• Aug 17, 2008

• #10

Thanks all, for my first attempt I definitely not gonna soak and see how it turns out. I will try to remember to take some qviews, but I am generally heavily intoxicated during q sessions so no promises!

 

cowgirl

Legendary Pitmaster

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Oct 2, 2007

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Oklahoma

• Aug 17, 2008

• #11

LOL.....you'll do fine then!

Just wanted to mention another thing. You are not looking for a billowing white smoke, make it a thin blue smoke. Less is better.

 

daboys

Smoking Fanatic

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Mar 30, 2008

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11

Ft. Dodge Ia

• Aug 17, 2008

• #12

Sounds like Jeanie has you pretty well set to go. I used to cook on my weber all the time. Still have it and use it sometimes for extra room. Good luck with your butt tomorrow. Remeber, any more questions, just ask away.