6 1/2 hours into my first pork butt...

[SherryT]

So far, so good (I think).

I'll need to learn how much charcoal for a long burn vs a short burn and when it's best to check the coals in "this" smoker, etc...and I actually managed NOT to hover over the thing like a momma hen watching for every 1deg change in temp!

I'll get there.

I did get the thin blue smoke I see mentioned all the time (so there's that!) and I "think" I'm in the middle of my first stall...

This is CERTAINLY an exercise in patience!

 

[old sarge]

The stall is when your patience is tested. I think that was one of the reasons beer was invented (maybe?). Enjoy the fruits of your labor.

 

[Rings Я Us]

applause-smiley-emoticon.gif

• Rings Я Us
• Aug 30, 2017

Cool..

 

[SmokyMose]

You've gotten to the point of no return. Can't stop now! Once past the stall, it goes quicker. After all that work, it'll taste extra good.
:)

 

[SherryT]

I'm using my "long neck" thermometer (not sure what else to call it) I used to use when making beer...it's accurate and I can stick it into the meat through the top vent and have left the Maverick (which has only 1 probe) at grate level.

Figured out I need larger holes in the bottom of the coal pan...too hard to shake out the ashes. I also ordered a 10.5" coal grate this afternoon (using hardware cloth right now...not sturdy enough to hold the coals out of the ashes).

The two Weber-like vents I made/installed in the bucket work perfectly...for now, I think I have that part of it figured out (adjust vent/s, give it a few minutes to stabilize, and go from there). What I find funny is that the very thing I figured would take the longest to "learn" would be getting the air right!

Old Sarge, if I drank beer, I would (hubs is the beer drinker).

 

[Rings Я Us]

I really drilled the crap out of my charcoal pan.. or tabletop grill in the bushel basket.. most ashes fall down into the bottom of the bushel basket but I still lift off the smoker and shake it good a couple times during 10 hour cooks. Sometimes I have to add a couple dozen briquetes.

 

[motocrash]

The low 190's to probe tender can be patience testing also.Creeping and creeping...

 

[oddegan]

The low 190's to probe tender can be patience testing also.

Agree 100%. At least with the stall your thermometer will tell you when you're coming out of it. It's probe tender when it's probe tender and there is no set temp for that. Different for every piece of meat. Also Moto excellent use of Scooby Doo reference.

 

[Rings Я Us]

And I would have gotten away with it too! If it hadn't been for those meddling kids!

 

[motocrash]

Somewhere in the Alabama woods...

 

[Rings Я Us]

 

[oddegan]

WOW! This thread's gone off the rails.

 

[motocrash]

WOW! This thread's gone off the rails.

 

[Rings Я Us]

WOW! This thread's gone off the rails.

We have to fill in space waiting for the food. Or we will fall asleep.

 

[SherryT]

Well, it's done...almost.

It got to 178...it's late, I'm tired, I smell like the smoker, my eyes itch, and I have so much charcoal dust on me that I look like an orphan child from a Dicken's novel...I pulled it, wrapped, and stuck it in the oven.

11 hours in the smoker, 1/2 bag of Royal Oak (maybe a snitch more), 3 chunks of oak.

Learned a few things (how much charcoal, venting, when to check said charcoal, PATIENCE (kinda-sorta)), ID'd a couple of remaining issues with my mod and came up with solutions (hopefully), and my kitchen smells like a succulent smoked pork butt even though it's finishing in the oven.

I think today was a success.

Oh...SCOOBY-DOOBIE-DOOOOOOOOOOOOOO!!!

 

[motocrash]

Isn't it funny how you can hear that laugh.
Looking forward to seeing this beauty!

 

[indaswamp]

OOOOOOH! A Scooby Snack!!!!! LOL!

 

[SmokinAl]

Looking forward to seeing some finished photo's of your PP!
Al

 

[motocrash]

Oscar says: Rulled Rork!

 

[motocrash]