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Adding charcoal?
Thanks Al. Just got into smoking last May and have been using a webber grill. Now that I've done a few things I feel I can actually invite people over to eat now. I think I may need more room to cook and I'm thinking about a WSM like you have.- nygiant
- Post #6
- Forum: Charcoal Smokers
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Adding charcoal?
Thanks for the replies. I've just read on this site over the last 7-8 months or so throughout different threads that adding new briquettes can cause bad flavor in the meat. That "acrid smell" that new briquettes give off will get into the meat, that's why I wasn't sure. But like I said...- nygiant
- Post #4
- Forum: Charcoal Smokers
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Adding charcoal?
I just want to make sure of something. When I am doing a short smoke, like an hour or so for wings and I'm using lump charcoal, I usually need to add more charcoal before the wings are done. From starting the full chimney and dumping it until the temp. settles in then putting the wings on...- nygiant
- Thread
- Replies: 23
- Forum: Charcoal Smokers
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Scarbelly Wings (Buffalo Style)
I know this is an old thread, but I'd like to try these. I have a weber kettle grill. What would you suggest I use; lump or bricketts? Also, I'm assuming after reading that I'd be looking at around 2 hours at 300 degrees. How would you set up the coals? Snake? Offset to each side and cook... -
July 5th Butt (qview)
Thanks man. Ill have to try cherry and pecan like you used. I used hickory and apple. Oh yeah, it wasn't a WSM, it was a 22" kettle grill! I really surprised myself. -
July 5th Butt (qview)
Looks good man. I did my very first one ever on the 22" weber kettle grill. 9.5 hours and took off at 200 IT. Looks like the bark on your was a little lighter than mine.....wonder what the difference was? What did you smoke yours on? Here's mine.... -
July 5th Butt (qview)
- nygiant
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- Comments: 0
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Boston butt over 4th of July
Thanks man, appreciate the compliment. I'm layed out in the reclined position on the couch now! -
Boston butt over 4th of July
Ha ha thanks man! Turned out better than I could have imagined. So juicy and tender. -
Boston butt over 4th of July
Well I just pulled it for a total smoke time of 9.5 hours. Took it off at 200° internal temperature. Letting it rest now before I pull it apart. -
Boston butt over 4th of July
Awesome man thanks for helping me out again. It's at 196° now so maybe another 20 minutes or so. -
Boston butt over 4th of July
Yeah man, I'm CAUTIOUSLY optimistic due to it being the very first time. Just not sure how long to let it rest. Not sure I want to wrap it and put it in a cooler for 1-2 hours. Could I just put it in a tin pan, cover with foil for 30 minutes and then pull it apart? -
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Boston butt over 4th of July
OK I can go outside now and open the vents on the grill. Here are my times and temperature readings from the past several hours. 163° at 12:15 167° at 12:30 172° at 1:30 180° at 2:30
