I tried a little experiment the other day and I thought I would share my experience and see if anybody else has tried anything similar.
I decided to smoke a pork butt the other day but didn't want to take the time to fire up Brutus for a single butt.
I decided to use my Brinkman grill.
It's a regular propane grill with 3 burners(left, center, and right).
I have a cast iron wood chip box that's about 8X4X1.
I rubbed the butt down as I normally would then after it came up to room temp, I placed the butt on the extreme right side of the grill with a pan under it to catch the grease.
I placed the smoke box on the extreme left and ran the left burner on low.
(I found that this combo would keep the temp right around 225.)
I replaced the wood chips(more of a sawdust I guess that I bought from Gander Mountain) about 4 times during the "smoke".
The butt came up to 190 degrees in about 9 hours, then I wrapped it in foil and coolered it for another hour.
The pork came out nice and tender as I expected and it pulled well...(actually I used a trick that I think Dutch posted about using my Kitchen Aid mixer to pull the pork)
The only downside I saw to it was that I did not get the real smoke flavor through-out that I normally get when I cook with splits.
I guess it would still be considered BBQed..although I would not have called it "smoked".
Everybody still enjoyed it, but I guess I'm a harsher critic of my Q.
My question would be to those who regularly cook with propane smoker..
Do you normally get the smoke flavor through-out the meat?
And should I have maybe tried to use a bigger container for my sawdust?..like a coffee can or something?
-Rock-
I decided to smoke a pork butt the other day but didn't want to take the time to fire up Brutus for a single butt.
I decided to use my Brinkman grill.
It's a regular propane grill with 3 burners(left, center, and right).
I have a cast iron wood chip box that's about 8X4X1.
I rubbed the butt down as I normally would then after it came up to room temp, I placed the butt on the extreme right side of the grill with a pan under it to catch the grease.
I placed the smoke box on the extreme left and ran the left burner on low.
(I found that this combo would keep the temp right around 225.)
I replaced the wood chips(more of a sawdust I guess that I bought from Gander Mountain) about 4 times during the "smoke".
The butt came up to 190 degrees in about 9 hours, then I wrapped it in foil and coolered it for another hour.
The pork came out nice and tender as I expected and it pulled well...(actually I used a trick that I think Dutch posted about using my Kitchen Aid mixer to pull the pork)
The only downside I saw to it was that I did not get the real smoke flavor through-out that I normally get when I cook with splits.
I guess it would still be considered BBQed..although I would not have called it "smoked".
Everybody still enjoyed it, but I guess I'm a harsher critic of my Q.
My question would be to those who regularly cook with propane smoker..
Do you normally get the smoke flavor through-out the meat?
And should I have maybe tried to use a bigger container for my sawdust?..like a coffee can or something?
-Rock-