First cook question

[Gutsit]

Hi All,

I finally got a second hand kettle ,and ready to go.
Would one full charcoal basket on one side and meat on other side be ok for a low and slow Pork shoulder.
Do I add about 6 briquettes to the tray every hour to maintain the temp ?.

Any advice appreciated.

cheers,
Gutsit.

[1buckie]

Howdy from sunny California!!!

You could try out a snake or chain setup like so:



Stack  about 2-3 wide & two high, then add a few wood pieces every so often...



Lite one end with about 6-8 beads & let it burn like a fuse.....start with bottom vents maybe half (or a little less) open, top vent all open to get a good clean exhaust......



Take your temp at grate level, near the meat, but not right over the burn area....



I go for about 260 ~ 275 F (don't know Celcius!) & it takes from 8~10 hours usually, for a fairly large piece....8~10 lbs. (don't know Kg. !!)




This is a really easy, almost foolproof way to run a Kettle......just check every few hours to make sure you're burn's moving along....




& check for a really easy probe tender (skewer, icepick, etc,) late in the game.....

If it's bone-in, check for the bone to wiggle free.....


 

It's really is pretty easy work....these six ran all nite by themselves....



Have fun & check back in with other questions / observations, etc.

Oh...and wrap in tinfoil & an old towel & rest it at the end....that really helps it tenderize & come out better....

[Travis]

@gutsit  Hello and welcome.
Listen to what @1buckie has to say here. He knows what he's talking about. He has helped many of us along. Let us know how it goes, man.




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[mhiszem]

Agree


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[Gutsit]

Thanks Guys ,
It looks like the snake method is better than just using one basket on the side.
Do I put foil on the charcoal grate in the middle of the chain.

cheers.

[Foster Dahlet]

Thanks Guys ,
It looks like the snake method is better than just using one basket on the side.
Do I put foil on the charcoal grate in the middle of the chain.

cheers.

@Gutsit , it is not really necessary to put foil there, although some do, to prevent the fat drippings from mixing with the ash and making goo in your kettle and ash pan.  i like to put a drip pan under the butt, with water in there, in order to keep some moisture in the cooking environment....this will also keep the drippings from getting all over the bottom of the kettle and ash pan.  but you can go without and be fine.

[apt323]

nice write up and good advice @1buckie

[MDurso]

heh... I remember at Weber when they would say "be careful about not getting any charcoal next to the actual bowl.  It'll heat and crack off the porcelain."

Me:  "Don't we will the charcoal ring on the smoker?"
</crickets>

Cracks me up all the time...


There are a lot of good methods and you'll try them and adapt them all and create your own best method.  The @1buckle method is a really good starting point.

Remember cooking low and slow that even the sun can contribute a bit of heat to maintain the temps.

Also Radio Birdman and the Gurus are good cook companions along with a cold beverage of choice.

[Gutsit]

Thanks Guys,
I am going with the snake method that 1buckie suggested.I found a old stainless steel wok in the garage,do you think that would be a good water pan/drip tray to use ? I can place the charcoal around the outside and because the wok is round it seems to fit better in the kettle.

MDurso, I don't know what Radio Birdman or The Gurus is! But I am very familiar with a cold beverage  .

cheers,
Gutsit.