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Smoking pulled pork on a makeshift smoker ( w/ Q-views)

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wtipton

wtipton

Smoke Blower
Original poster
Aug 25, 2012
76
22
Salem, Oregon
Hello fellow smoke-a-holics,

A little back story...

2 years ago I made a very poor attempt at a reverse flow smoker made from a 55 gal drum and home made fire box. Well it was a huge flop (my ratios were way off so nothing worked right), so plugged the fire box and filled it with sand to use as a charcoal grill.

For the last couple years (As I have saved my pennies to build a proper smoker) I have used my Dads smoker at his house...

This brings us to today, I am sitting at home with 2 picnic roasts sitting in the fridge, when I think to myself " Come hell or high water I am going to smoke meat today"

So I cleaned out most of the sand out of the grill, quickly put together a fire grate and lit the charcoal and threw on some white oak chunks....

So far the temp wants to run at about 300 but I think as the charcoal dies down it will balance out...

Will post updates and Pics as I go...

William
 
Still fighting it, I have realized that I started with too much charcoal. it is dying down now and hopefully the wood will keep temp steady. I also used a water sprayer and hit the coals a little bit to slow them down. This thing loves 300
 
OK I am 1 hr in and temp seems to be at 250 and lowering slowly.

So a little bit on the roasts:

2 3lb roasts injected with homemade apple juice. With a dry rub

The Rub is as follows:

Ingredients:
1/4 cup Paprika
1/8 cup Fresh Ground Black Pepper
1-2 tablespoons Garlic Powder
1-2 tablespoons Onion Powder
1 tablespoon  Chille Pepper
1/4 cup sea Salt
1/4 cup  White Sugar

The meat after 1 hour

roast 1.5 hrs.jpg

roast 1.5 hrs.jpg


What the fire looks like

fire 1.5hrs.jpg

fire 1.5hrs.jpg


Any Comments????
 
Last edited:
thinking these things are gonna take a longggggggg time to cook... looks like you better add a little more charcoal now... what I have to do is close the intake vent all the way and then close down the exhaust vent pretty much all the way too... give it time to come down (a good 20 minutes before you'll start to see a drop)... then when i get it down I only open the exhaust very little... the intake stays closed the whole time... adjust with the exhaust vent...

when the roast hit 165` IT wrap in foil with a little apple juice. wrap pretty tight without tearing... If you have foil pans, they will work better.. just seal foil good around the rim.... this will make them cook a lot faster... hope this helps a little
 
2 hours in and roast internal temp is at 145 and smoker is holding at 230 so far so good. Added more charcoal and closed the chimney and seems to be working...
 
 
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