ncdodave
Smoking Fanatic
tj,
try using natural wood charcoal instead of briquettes. I heat up my char griller pro with 1 chimney of royal oak briquettes then use hardwood natural charcoal the rest of the time. I buy mesquite charcoal for around $12.00 a 40# bag from smart and final. i dont brine my butts because there is no need. in fact i dont even rub them the night before. i rub them 3 hours before and i let them sit out for the last 2 hours to "warm" the meat to room temperature. I found it takes the smoke much better. I have 2 oven thermometers i use, one at each end of my smoke box. or i just use 1 for a single piece of meat.I usually fill my smoker because it takes the same amount of charcoal for one roast as it does for 6. What ever you do be patient! It takes at least 12 hours for pork butt go go through the entire cooking process. I dont even open my smoke box to peek until the 8th hour. thats when i remove the butts and wrap them in double layers of foil before putting them back in. then i let them cook at 225 for another 4 to 5 hours.
I've followed all the advice here and never had a problem, starting with making the necessary mods, then a few of my own. I guess ive been lucky or know enough about cooking and fire control from Dutch oven cooking for so long it comes natural. Well, what ever you call it it has worked well for me and i keep the fire box facing the wind in windy conditions and keep the chimney open at ALL times. use the air intake for air control and remember if you have blue smoke you are indeed flavoring and smoking your meat. the heavy white smoke only lasts for a short time. follow what these knowledgeable folks are suggesting and apply their ideas to yout own smoking style. it is different for everyone, although we all started using the same basic principals and concepts. Good Luck! and dont give up.
try using natural wood charcoal instead of briquettes. I heat up my char griller pro with 1 chimney of royal oak briquettes then use hardwood natural charcoal the rest of the time. I buy mesquite charcoal for around $12.00 a 40# bag from smart and final. i dont brine my butts because there is no need. in fact i dont even rub them the night before. i rub them 3 hours before and i let them sit out for the last 2 hours to "warm" the meat to room temperature. I found it takes the smoke much better. I have 2 oven thermometers i use, one at each end of my smoke box. or i just use 1 for a single piece of meat.I usually fill my smoker because it takes the same amount of charcoal for one roast as it does for 6. What ever you do be patient! It takes at least 12 hours for pork butt go go through the entire cooking process. I dont even open my smoke box to peek until the 8th hour. thats when i remove the butts and wrap them in double layers of foil before putting them back in. then i let them cook at 225 for another 4 to 5 hours.
I've followed all the advice here and never had a problem, starting with making the necessary mods, then a few of my own. I guess ive been lucky or know enough about cooking and fire control from Dutch oven cooking for so long it comes natural. Well, what ever you call it it has worked well for me and i keep the fire box facing the wind in windy conditions and keep the chimney open at ALL times. use the air intake for air control and remember if you have blue smoke you are indeed flavoring and smoking your meat. the heavy white smoke only lasts for a short time. follow what these knowledgeable folks are suggesting and apply their ideas to yout own smoking style. it is different for everyone, although we all started using the same basic principals and concepts. Good Luck! and dont give up.
