- Jun 3, 2010
- 50
- 10
[font=arial, helvetica, sans-serif]ok so i just got a cheap char-broil h20 bullet style smoker off someone on craigslist (there's a picture of it on my profile) and im looking to learn the craft, and ive decided to start with pulled pork. My first time was a few days ago with a lil 3 lb pork shoulder and i got it to 140 internally then 185 in the oven because it got late. though it was cooked fine and able to be cut and eaten it certainly was not ready to be pulled. Now i know it must reach something like 195 inside and my temp in the smoker was around 180, which is much too low, maybe from opening the little door so much to put in new briquettes and wood chips? So Im thinking my next time around i want to get some more pork and im going to use the thermometer i have now to read the smoker temp but im going to buy an electric thermometer to read the meat without opening the lid. Ill also be starting in the morning and 3 lb piece of meat should be done by dinner time i assume. What i really want to know is instead of putting briquettes down in the pan and putting wood chips on like every 30 minutes or so, couldn't i take a hickory log or something like that and cut it to my smokers size and put that on top of some briquettes, im thinking it will burn much longer and keep up a good temp. I keep the water pan in-between the meat and the heat so there isnt any indirect heat and i hear the steam can keep up a good temp as well. So honestly anything you could tell me to help me along would be great, thanks :)[/font]