- Jul 28, 2008
- 20
- 10
Well,
first let me say thanks to all for the geat advice. for a newbe with a new Landmann it was alot to handle so I took a bit from everyone. so my story. started with a 9.5 lb pork but (picnic). took the skin off the night before and rubbed it down with a bit of white, red, and black peper some salt, brown sugar and cumin. No mustard for me. put it in the fridge overnight. got up at 0Dark:30 to start my fire. since my metal shop did not finish my charcoal box I had to go without it. but, the landmann has a grate in the firebox to hold the coals with. so I filled the box with a mixture of lump and kingsford. about 75-25 and put my hickory chunks in the mix at diferent levels so I could get a steady smoke without having to be there to add wood. kind of used the minion methode and started the fire. took me about 40 minutes to figure out my landmann temp and to get it at a steady temp of 235. since that Landmann has a baffle and a adjustable charcoal tray in the smoker I decided to adjust the tray up to the baffle level and put a tray of water there to level out the temps. it worked great. so with my digital remote temp gauge (one probe in the meat and one on the grate a food level) I started the cookin. everything could not have worked out better. the fire stayed between 230 and 255 for 5 hours without having to do anything. after that I would add lump charcoal thru the firebox door on the landmann about every 2 hours. it took about 14 hours to get the meat up to 190 at which time I took it off an covered it for an hour. after that I pulled it off by hand and used a basic apple cider and red peper sauce to lightly cover. man! all I can say is one butt is never enough. I thought I would have leftovers for lunch but no luck. thanks for everyones help. I am so happy and cant wait for the next time
first let me say thanks to all for the geat advice. for a newbe with a new Landmann it was alot to handle so I took a bit from everyone. so my story. started with a 9.5 lb pork but (picnic). took the skin off the night before and rubbed it down with a bit of white, red, and black peper some salt, brown sugar and cumin. No mustard for me. put it in the fridge overnight. got up at 0Dark:30 to start my fire. since my metal shop did not finish my charcoal box I had to go without it. but, the landmann has a grate in the firebox to hold the coals with. so I filled the box with a mixture of lump and kingsford. about 75-25 and put my hickory chunks in the mix at diferent levels so I could get a steady smoke without having to be there to add wood. kind of used the minion methode and started the fire. took me about 40 minutes to figure out my landmann temp and to get it at a steady temp of 235. since that Landmann has a baffle and a adjustable charcoal tray in the smoker I decided to adjust the tray up to the baffle level and put a tray of water there to level out the temps. it worked great. so with my digital remote temp gauge (one probe in the meat and one on the grate a food level) I started the cookin. everything could not have worked out better. the fire stayed between 230 and 255 for 5 hours without having to do anything. after that I would add lump charcoal thru the firebox door on the landmann about every 2 hours. it took about 14 hours to get the meat up to 190 at which time I took it off an covered it for an hour. after that I pulled it off by hand and used a basic apple cider and red peper sauce to lightly cover. man! all I can say is one butt is never enough. I thought I would have leftovers for lunch but no luck. thanks for everyones help. I am so happy and cant wait for the next time
