SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Timing Question on some butts.
New Posts  All Forums:Forum Nav:

Timing Question on some butts. - Page 2

post #21 of 30

There you go!

Now that Is Success!

post #22 of 30

kdogg, glad to hear everything came together!  You could have left the part about feet in the sand out, I haven't made it to the beach yet this year! arrrgg....lol   Looking forward to some qview. 

post #23 of 30
Thread Starter 

I promised Qview, well here it is!!  The next to  last picture is for you DeanNC. July 4th 2010 019.JPGJuly 4th 2010 023.JPGJuly 4th 2010 024.JPGJuly 4th 2010 025.JPGJuly 4th 2010 027.JPGJuly 4th 2010 029.JPGJuly 4th 2010 028.JPGJuly 4th 2010 030.JPGJuly 4th 2010 031.JPGJuly 4th 2010 032.JPGJuly 4th 2010 033.JPG004.JPG007.JPG009.JPG015.JPG008.JPG

 

post #24 of 30

Looks pretty dang perfect to me -- awesome job!

post #25 of 30

kdogg - THANKS!! You're killin' me here dogg!  lol  Not only with the beach shot there, but Excellent looking pp and beautiful smoke ring on that brisket!  Now I'm starving and all out of my stash of pp I had tucked away!  

post #26 of 30

Man that's some good eatin'!

 

How much charcoal did you burn through with that smoke?  What proportion of charcoal:wood do you use?  What kind of wood?  I'm looking a doing a couple of 8-9lb butts on a char-griller and have no idea how much charcoal I should have on hand.

post #27 of 30
Thread Starter 
Quote:
Originally Posted by peixegato View Post

Man that's some good eatin'!

 

How much charcoal did you burn through with that smoke?  What proportion of charcoal:wood do you use?  What kind of wood?  I'm looking a doing a couple of 8-9lb butts on a char-griller and have no idea how much charcoal I should have on hand.


I didn't use any charcoal.  I used all wood and what I did was start the fire with oak and then keep it going with hickory.  To sustain the temp I had to add 1 log each hour on the hour. I hope that helps.
 

post #28 of 30
Quote:
Originally Posted by kdogg629 View Post




I didn't use any charcoal.  I used all wood and what I did was start the fire with oak and then keep it going with hickory.  To sustain the temp I had to add 1 log each hour on the hour. I hope that helps.
 

 

Where do you get your wood and how big are the pieces you use?  I have some wood "chunks" that I use, but they are generally not larger than 3"x3" and tend to burn up really quickly.  Also, does your wood have the bark on it?  I've read that the bark imparts a nasty flavor, but most of the places I see selling wood chunks sell it with the bark on.

 

Thanks for the info.
 

post #29 of 30
Thread Starter 
Quote:
Originally Posted by peixegato View Post



 

Where do you get your wood and how big are the pieces you use?  I have some wood "chunks" that I use, but they are generally not larger than 3"x3" and tend to burn up really quickly.  Also, does your wood have the bark on it?  I've read that the bark imparts a nasty flavor, but most of the places I see selling wood chunks sell it with the bark on.

 

Thanks for the info.
 


I get my wood from a guy locally that sells it by the truck load.  The pieces are roughly 12-18 inches long, split and some do have the bark.  I haven't noticed any issues with the bark imparting a nasty flavor.  The food is always good and nothing but compliments from the consumers!!
 

post #30 of 30

Awesome looking Q there Kdogg!  Got my mouth watering. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Timing Question on some butts.