***BBQ Redux Redux thread - OP with knowledge of the board***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. laxjoe

    laxjoe Well-Known Member
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    [​IMG]

    [​IMG]
     
    #23951 laxjoe, Oct 21, 2020
    Last edited: Oct 21, 2020
  2. Dump

    Dump Well-Known Member
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    Pulled pork? In Texas?

    [​IMG]
     
  3. devine

    devine hi, I am user devine
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    If you come hang out we can nap in shifts while the other watches the grill
     
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  4. One Two

    One Two Send it!
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    Hit me up for some fire bbq sauce for your delicious pulled pork
     
  5. Dump

    Dump Well-Known Member
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    maybe if you moved up here
     
  6. bigred77

    bigred77 Well-Known Member
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  7. bigred77

    bigred77 Well-Known Member
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    Bad take is bad
     
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  8. Dump

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    Celemo
     
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  9. Dump

    Dump Well-Known Member
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    This was back when a.tramp was dead
     
  10. Celemo

    Celemo Frogs Are Bitches
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    I love my Easter egg
     
  11. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    What is the limit for time in the cooler. What about aiming to pull somewhere between 12 - 2 am and riding it out til noon in the cooler?
     
  12. a.tramp

    a.tramp Insubordinate and churlish
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    So long as the temperature does not fall below 140, it can be held indefinitely from a safety standpoint. The quality will start to diminish though. The longest I have held is about 6 hours and at that point, it was starting to turn into a roast.
     
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  13. Baron

    Baron Well-Known Member
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    How long for a 3-4lb pork butt?
     
  14. laxjoe

    laxjoe Well-Known Member
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    upload_2020-10-22_10-10-22.gif

    Probably 4-6 hours at 250?
     
  15. Baron

    Baron Well-Known Member
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    Haha, I'm just trying to learn. I was reading 225? Is that not right?
     
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  16. laxjoe

    laxjoe Well-Known Member
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    Haha just giving you a hard time. I started with multiple cooks of 4-6 lb pork butts way back in the day.

    225-275 is a good range for pork butt. If you can, keep it at 225, but don’t worry if the temp spikes or goes up. It’s a very forgiving piece of meat
     
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  17. devine

    devine hi, I am user devine
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    225-275 will work. I kept mine at 250 and it was great
     
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  18. devine

    devine hi, I am user devine
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    Well 235-250 most of the day
     
  19. Willpépé

    Willpépé Miles of D.
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    What are you smoking on?
     
  20. Baron

    Baron Well-Known Member
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    an Akorn (non-ceramic)
     
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  21. Baron

    Baron Well-Known Member
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    The grill temp is getting a little carried away on me, almost at 275. Is there a way I can lower it easily?

    I just opened the lid for like 5 secs and closed it back up.
     
    #23971 Baron, Oct 22, 2020
    Last edited: Oct 22, 2020
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  22. One Two

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    Try shutting the bottom vent off completely for a few minutes and leave top vent on lowest open setting
     
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  23. Baron

    Baron Well-Known Member
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    It's just sitting at 277, is that gonna fuck anything up? It's been on an hour prob and the internal is at like 117.
     
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  24. billdozer

    billdozer Well-Known Member
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    It's fine at 277
     
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  25. laxjoe

    laxjoe Well-Known Member
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    It will not fuck anything up. It’s a very forgiving piece of meat. You can keep adjusting the vents, but don’t get too concerned with the temp unless it’s going out or really really spiking
     
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  26. Baron

    Baron Well-Known Member
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    It's dropped to 270, should I open the bottom a bit more? Not sure if the fire is going out?
     
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  27. a.tramp

    a.tramp Insubordinate and churlish
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    Leave it as it is unless it drops below desired temp.
     
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  28. Baron

    Baron Well-Known Member
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    It's dropped to 262 in the 10mins I posted it was at 270.
     
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  29. a.tramp

    a.tramp Insubordinate and churlish
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    it sounds like that is progress if you are aiming for 225
     
  30. devine

    devine hi, I am user devine
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    Baron don’t agonize too much it’ll be fine
     
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  31. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    I wouldn't really be overly concerned until about 315 to be honest.
     
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  32. GGCD

    GGCD The most wasted of days is one without CUM
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  33. Baron

    Baron Well-Known Member
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    I just feel like its dropping faster than it should be. Currently 239, internal temp of 154. So in a half hour it dropped 30 degrees.
     
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  34. a.tramp

    a.tramp Insubordinate and churlish
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  35. a.tramp

    a.tramp Insubordinate and churlish
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    This is called dialing in your smoker. Learning how the vents control air & heat.

    Keep tinkering with it.
     
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  36. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Totally agree, with smokers, the temp takes a while to respond to your changes, so if you make huge changes and wait, it will create huge swings in temp. Sometimes that is needed if that is your goal.

    Most of the time, make small simple adjustments to vents and see what happens. If the temp gets too high (315) open the lid to release the heat and close the bottom vent.

    As a.tramp said, best advice is to keep tinkering with it to get an idea for what the vents need to be set at to hit the temp you want. Remember, as the outside temp changes (as it gets colder outside) you may need to open the vents a little more to keep the same temp.
     
  37. laxjoe

    laxjoe Well-Known Member
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    :loldog:
    I’m not laughing at you, just thinking back to my first few times smoking where I was fidgeting with the vents every 15 minutes scared that I was going to lose the smoker and ruin the food.
    It happens to everyone. As a.tramp said, this is all part of the process of figuring out the smoker. You’ll get it
     
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  38. Baron

    Baron Well-Known Member
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    Haha it's all good. I've had this Akorn for quite a while and just now really learning to use it. I got the temp to go back up a tad, so we are good to go!
     
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  39. a.tramp

    a.tramp Insubordinate and churlish
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    The worst thing about learning to smoke is overthinking and therefore overdoing. It is a relatively simple process at its core that has been done for 100s, if not 1000s of years. The hard part is creating unique recipes or rubs or sauces that you constantly chase to perfection. The smoking is easy.
     
  40. Baron

    Baron Well-Known Member
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    It's stalling at 158 right now, I've read you can either wrap it to get it through the stall quicker or just let it go without wrapping? Does it really make a difference besides getting through the stall quicker?
     
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  41. One Two

    One Two Send it!
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    Don’t wrap you’ll fuck up your bark and you’ve got plenty of time
     
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  42. laxjoe

    laxjoe Well-Known Member
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    Unless you’re pressed for time, just let it ride
     
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  43. Baron

    Baron Well-Known Member
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    If some parts are 195ish and others are in the 170s, will the rest cook thru as it rests or should I still let it go for a little longer?
     
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  44. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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  45. jbr

    jbr Well-Known Member
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    You should probably throw it out and start over. With those temp fluctuations, that thing is gonna be awful. Telltale sign is the different temps across different parts of the butt.

    Don’t worry about it, Baron and just give it another go some other time. It’s never happened to me, but I’m sure others can talk about failed cooks.
     
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  46. a.tramp

    a.tramp Insubordinate and churlish
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    I honestly had no idea there were that many different places to probe a 4lb butt. Are you doing direct or indirect heat Baron ?
     
  47. Baron

    Baron Well-Known Member
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    I was doing indirect.

    It looks pretty good but was still resting when I had to run out. I have not pulled it apart or tried it yet. Will report back.
     
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  48. bigred77

    bigred77 Well-Known Member
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    Baron if it turns out bad, your biggest mistake was listening to advice from user devine
     
  49. a.tramp

    a.tramp Insubordinate and churlish
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    I was just about to type the same thing, crazy.
     
  50. devine

    devine hi, I am user devine
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    Classic!