Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: racedvl on April 09, 2017, 07:11:59 AM
-
The local Jewel had pork butt for $0.77 a pound, and the weather is nice in the Chicagoland area. So let's try a slow cook in my new crimson. She seems holding steady in the 255 range + or - 10 °. I went with a 2x2, and 8 lit coals to start. If she keeps holding steady, my UDS may have to fight for cooking time....
(https://uploads.tapatalk-cdn.com/20170409/f45c601533d24fc1ea2a79cc68c6430a.jpg)(https://uploads.tapatalk-cdn.com/20170409/52bab3288870bdf881b63bca70d6a3a0.jpg)(https://uploads.tapatalk-cdn.com/20170409/54e5f73f0eb02ae6b4dbaec89bc4cba3.jpg)
Sent from my SAMSUNG-SM-G920A using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
The snake will be rock solid. You will love it.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Well, I put that butt on at about 8am, it's now 12:30 and the butt is at 161 deg. Should be hitting the stall here soon.... Has been sitting in the 250 - 268 range for the most part here...
-
Good looking setup. Looking forward to seeing the results.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
Well I must say it was a success! The smoke flavor was very mild. The snake held throughout the whole cook. I did however notice that when I wrapped the butt, the inner ring of charcoal was burning quicker than the ring along the wall of the kettle. I will say though, I think overall this setup did use more charcoal than my UDS for a cook of this length. I did let it run a little hotter though. Majority of the cook was in the 250-260 range. I will do it again.
(https://uploads.tapatalk-cdn.com/20170410/52709645d5440020d9a4b7a8cdec7c76.jpg)
(https://uploads.tapatalk-cdn.com/20170410/102f241e227962aff38d604caf4ccaea.jpg)
(https://uploads.tapatalk-cdn.com/20170410/5a3d76ca347776333a4d61414b03f103.jpg)
Sent from my SAMSUNG-SM-G920A using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
looking at the pics now I see that my cherry wood did not finish burning..... maybe the source of the very mild smoke flavor.....?
Sent from my SAMSUNG-SM-G920A using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Yeah, possible things weren't burning quite hot enough, or a bit incomplete of a burn...
Can't see the iPhone pics, but try this on the next round:
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef007.jpg)
Sprinkle some small chips of lump charcoal (or even break up some briquettes if no lump's on hand) along the pile for 'burn insurance'.....you may get a stubborn piece of wood here & there, but it will go generally smoother this way...
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef037.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef030.jpg)
Nice even burn produces nice even cooking & even color....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef044.jpg)
If your burn point is small, yet hot at that point, the wood smoke should look like this:
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/3-6-2013%20%20Beef/3-6-2013Beef021.jpg)
Transparent lite bluish whispy smoke..........
-
I might have to try to bury the wood into the coal next time. I did have the thin blue for awhile.
Sent from my SAMSUNG-SM-G920A using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Great looking pulled pork. Looks like you've got the snake charmed ! ! !
BD
-
Foolproof. I started out stacking mine obsessively in order like that. Now I just dump what I think I'll need and push the briquettes up against the side without organizing them.
(https://northeastbbqdotcom.files.wordpress.com/2016/11/wp-image-459876452jpg.jpg?w=978)
-
captjoe06 I think that's how I'm going to do the next cook. As I was stacking them, it felt unnecessary and time consuming. Plus some of the coal along the bowl didn't fully burn.
Sent from my SAMSUNG-SM-G920A using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
captjoe06 I think that's how I'm going to do the next cook. As I was stacking them, it felt unnecessary and time consuming. Plus some of the coal along the bowl didn't fully burn.
Sent from my SAMSUNG-SM-G920A using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
I've done both and I have went back to arranging neatly. I get a much more consistent temperature. Both ways work well.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
This will sound silly, I understand, but I like how the nicely stacked coals look. Gotta make it taste better, right?!
-
This will sound silly, I understand, but I like how the nicely stacked coals look. Gotta make it taste better, right?!
It's all about what makes you happy.
Sent from my iPad using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
This will sound silly, I understand, but I like how the nicely stacked coals look. Gotta make it taste better, right?!
It's all about what makes you happy.
Sent from my iPad using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Lol, that's true.
Sent from my iPhone using Tapatalk
-
I will say that neatly stacking them does make it easier to not have the coals touch the drip pan, if you are using one.
Sent from my SAMSUNG-SM-G920A using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Looking good. I did my first snake a few weeks ago and somehow, I didnt exepct it to work - maybe not having had the results I expected from the Minion method in a WSM, I expected more problems with the Kettle, but it worked a treat. I only did a fatty on a relatively short cook but I am tempted to a full pork shoulder ( we dont call them 'butts' here in the UK (far too refined, don't you know :-| ) on a snake in the WSM. I',m thinking I will need more than a 2x2 snake , as the heat source is much further away in a WSM , and it has a pan full of water to heat as well.
-
@Malcopop Something seems a-mis. I've had excellent success using the modified Minion method on my 18" WSM. It will hold temps just fine and cook forever [emoji6] Here is what I do; pour the ring full to the top from my bag of charcoal (KBB), take twenty out of the center, add 10-20 more to your starter and get them started. While the starters are getting hot, place your wood chunks on & in your unlit. When your 30-40 are ready, put them in the crater you made in the center of the charcoal ring. Monitor the temps and shut down the vents early. This should burn at 225-235 for over 10 hrs. Give it a try!!!
SJ
Sent from my iPad using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)