- Aug 27, 2008
- 5,170
- 409
I’m doing a double half-assed smoke today (2 large butts cut in half).
I had a pair of shoulders (10.6 lb and 9.5 lb), and I haven’t done a charcoal fired smoke in my SNP for over a year now. I figured I’d part out the butts for a bit quicker smoke time and stronger smoke flavor/better rub concentration. I ended up with 2 weighing about 5-¾ to 6-1/4 lbs and 2 in the 3-½ to 4-1/2 lb range. I left the bones in the larger roasts.
So, today is going to be exciting for me, doing a charcoal fired smoke again. I’ve been itching for something new, and I think I finally figured out what it is. I posted last night about this here: http://www.smokingmeatforums.com/for...threadid=81344
I’m really pumped up. I was so excited about getting the smoke going that I kinda forgot how much charcoal to start with and I only used 1/2 a chimney. I’ve been adding about 1-2 lbs of hot coals at a time to get temps up where I want. It’s coming together now though. I also wanted to get the pork smoking’, so I didn’t get cut/rubbed/ready pics.
Here’s where I’m at so far, 1 hr 5 minutes into the smoke and temps are way too low…still pumping it up with hot coals and adjusting the intake/vent controls:
Left Chamber Temp:
Right Chamber Temp:
Left Grate Therms & Butts:
Right Grate Therms & Butts:
I need to go check on things some more and see if I'm getting closer on temps. I'll get a couple pics of the fire so you can see it's size and maybe help me figure out what else I can do.
Ambient temp is 80* right now, winds are light and variable.
Back later...
Thanks
Eric
I had a pair of shoulders (10.6 lb and 9.5 lb), and I haven’t done a charcoal fired smoke in my SNP for over a year now. I figured I’d part out the butts for a bit quicker smoke time and stronger smoke flavor/better rub concentration. I ended up with 2 weighing about 5-¾ to 6-1/4 lbs and 2 in the 3-½ to 4-1/2 lb range. I left the bones in the larger roasts.
So, today is going to be exciting for me, doing a charcoal fired smoke again. I’ve been itching for something new, and I think I finally figured out what it is. I posted last night about this here: http://www.smokingmeatforums.com/for...threadid=81344
I’m really pumped up. I was so excited about getting the smoke going that I kinda forgot how much charcoal to start with and I only used 1/2 a chimney. I’ve been adding about 1-2 lbs of hot coals at a time to get temps up where I want. It’s coming together now though. I also wanted to get the pork smoking’, so I didn’t get cut/rubbed/ready pics.
Here’s where I’m at so far, 1 hr 5 minutes into the smoke and temps are way too low…still pumping it up with hot coals and adjusting the intake/vent controls:
Left Chamber Temp:
Right Chamber Temp:
Left Grate Therms & Butts:
Right Grate Therms & Butts:
I need to go check on things some more and see if I'm getting closer on temps. I'll get a couple pics of the fire so you can see it's size and maybe help me figure out what else I can do.
Ambient temp is 80* right now, winds are light and variable.
Back later...
Thanks
Eric