I just got a Camp Chef PG24ZG on Black Friday. Burned the coating off and proceeded to smoke a 10.5 lb. bone-in shoulder roast that weekend. Took about 13 hours and it was absolutely HEAVENLY. Some of the best pulled pork I've had. (I live in Minnesota, so we don't have a glut of great BBQ options up here.)
But, I have a couple of questions:
1.) Can I wrap the drip tray in foil? It has slats in it, and some of the grease dripped through that and ended up caked on the ash removal tray and on the bottom of the grill in general, making for a pretty arduous cleaning process. I'm worried that if I cover the slats, I will affect the smokiness of the meat, or does it not make much of a difference at all?
2.) I used the foil method of wrapping it tight at 160 degrees to finish it off to 205 degrees. I have now read that pink butcher paper makes the pork even better, which doesn't even seem possible at this point lol. Does the butcher paper affect the timing in a negative or positive way in relation to foil? I understand that I'm cooking to a temperature, and not a time, but I'd like to know if I should plan for more or less time for my next smoke?
I ask because I'll be smoking 30 pounds of shoulder roast for a family Christmas in a couple of weeks and I probably won't have a chance to test the butcher paper prior to the smoke and I don't want to leave myself too short of time if the butcher paper speeds anything up. I plan on getting this batch done about three hours before serving time and double wrapping it in foil off the smoker and putting all 30 pounds in a Yeti cooler until it's ready to be pulled.
Any tips/suggestions/corrections would certainly be welcomed and appreciated!
Thanks guys, and look forward to getting some great info from this forum!
Jeff
But, I have a couple of questions:
1.) Can I wrap the drip tray in foil? It has slats in it, and some of the grease dripped through that and ended up caked on the ash removal tray and on the bottom of the grill in general, making for a pretty arduous cleaning process. I'm worried that if I cover the slats, I will affect the smokiness of the meat, or does it not make much of a difference at all?
2.) I used the foil method of wrapping it tight at 160 degrees to finish it off to 205 degrees. I have now read that pink butcher paper makes the pork even better, which doesn't even seem possible at this point lol. Does the butcher paper affect the timing in a negative or positive way in relation to foil? I understand that I'm cooking to a temperature, and not a time, but I'd like to know if I should plan for more or less time for my next smoke?
I ask because I'll be smoking 30 pounds of shoulder roast for a family Christmas in a couple of weeks and I probably won't have a chance to test the butcher paper prior to the smoke and I don't want to leave myself too short of time if the butcher paper speeds anything up. I plan on getting this batch done about three hours before serving time and double wrapping it in foil off the smoker and putting all 30 pounds in a Yeti cooler until it's ready to be pulled.
Any tips/suggestions/corrections would certainly be welcomed and appreciated!
Thanks guys, and look forward to getting some great info from this forum!
Jeff