Pork shoulders on 26"

[greenweb]

I had some time off work today and wanted to try few things on 26". Using scrap ss panel from other project as a heat deflector with sort of minion charcoal method. And using my new Green Smoke thermo.

Coshell charcoal for fuel, Sweet Maple and Hickory wood for smoke. Usual mixed rub and no injection.

Keeping temp @ 200 to 225 for now as the meat is still partially frozen. ( showing 28f). Once the meat temp is upto @78f, I will try to keep at 250 to 275f for the rest of the cook.   

[JEBIV]

set up looks good, i had that same kind of set up as well with the deflector, I always thought it helped. It is obvious why you have a new green smoke LOL

[HoosierKettle]

So the rock just holds the heat deflector?


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[greenweb]

set up looks good, i had that same kind of set up as well with the deflector, I always thought it helped. It is obvious why you have a new green smoke LOL

Thanks. The deflector should work better on 22" to isolate direct heat but should still help out on 26" slow cook. Also, wanted to see how much less fuel I will use compared to 22" WSM.

@HoosierKettle - Yes. for now until I can reshape it to fit without any support.

3.5hrs into the cook. Temps at 250f and only 131f meat. Internal temp seems to be rock solid. Only going off few degrees up or down. 

[KettleMaster]

Nice setup...i just did 2 10lb pork butts on my 26er...turned out really good and nice to have all the extra space...my first cook on the 26

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[greenweb]

Nice setup...i just did 2 10lb pork butts on my 26er...turned out really good and nice to have all the extra space...my first cook on the 26

Sent from my SM-G930W8 using Weber Kettle Club mobile app

Thanks! Sure is nice to have that extra room.

6hrs in. @ 275f IT and only 148f meat temp. Might be another hr or so before a stall but I think I will start tin foil rap them.

[greenweb]

All done! Turned out really nicely.





TFL.

[JEBIV]

I would say so !

[Ptown]

Benefits of the heat deflector. I have a 26

[greenweb]

Benefits of the heat deflector. I have a 26

You should be fine without it. I just like to isolate direct heat as much as possible for long cooks. True smokers like WSM all have water pan/heat deflector. I think, not so much pork meat but especially slow cooking beef ribs that have less fat turns out much better in WSM vs. on 22" beef ribs I have done.