Hi,

I have the smallest CharBroil 244 in2 cooking surface off-set smoker.
After a lot of early stumbling around and playing around with the
instruction manual and creasote, I found this newsgroup. I've
received great pointers from this newsgroup and excellent information
from the FAQ.

This last 4th of July weekend, I tried my first pork shoulder
(picnic). I noticed that it required a whole lot of attention.

To maintain the temperatures with full air-flow, I had to tend the
fire at about 25 to 35 minute intervals. I had a 7.5 pound pork
shoulder, is this on the large side? Are smaller, around 5 pounds,
available?

The FAQ gave a rule of thumb of around 1.5 hours per pound of pork
shoulder, mine took about 13 hours. I used a two $20 digital pyrex
probe thermometers going through two holes I drilled in the cooking
chamber. One probe remained suspended near the bottom of the meat on
the grill (on the opposite side of the meat, with the meat between the
probe and the firebox), getting the chamber temp, while the second was
poked fully into the center of the meat. I kept the chamber at 170 to
250 for the first four hours and then around 200 to 275 for the
remaining time. I cooked until the internal temperature hit 180F.
Not only did it seem to take a long time, but there seemed to still be
a good bit of fat left inside the pork after removing. Should I have
cooked at a higher temperature to begin with? Should I have held it
to 180F after hitting that internal temp for a certain period of time
to melt more fat?

Keeping the temperatures down in the 225F range required me to use a
very small fire. My fire, coals, etc. was about the size of a large
fist. It was very difficult keeping it going and burning without
smouldering. I had to split down all the chunks to approx 1 inch
square by 3-4 inches long. Also, I balanced them all across the top
cooking chamber and firebox, feeding them in the hottest next then
moving them all down the line. I was using the inexpensive Hickory
wood available at Walmart in the blue bag, it's like $5 for a big bag.
Basically, I was busy the entire 13 hours playing with wood and fire,
hardly had time to go inside for a beer... Is this just a feature of
a small off-set bbq and thin steel walls? Do I need to try something
else with my fire?

After all was said and done, I was very happy with the pork. I didn't
use a rub, just set it out 30 minutes prior to putting on the bbq. It
had a very good flavor and was very tender. I had to remove a very
hard, leather like layer from the top (it looked like fat before I
started), but it pulled all off the bone nicely. Well, I guess I'm
just wondering 13 hours non-stop is necessary for this kind of pork...

Thanks, Kenneth.

On 6 Jul 2004 19:50:24 -0700, (kaskiles) wrote:

Hi,

I have the smallest CharBroil 244 in2 cooking surface off-set smoker.
After a lot of early stumbling around and playing around with the
instruction manual and creasote, I found this newsgroup. I've
received great pointers from this newsgroup and excellent information
from the FAQ.
SNIP

Well, I guess I'm just wondering 13 hours non-stop is necessary for this kind of pork...

Thanks, Kenneth.

Kenneth,

The short answer is...

Yes.

Well, let me rephrase that.

Yes, given the type of smoker you have, it will often take a long time
and a LOT of tending to keep the temps constant.

There are some things that you can do to overcome the tendency of the
lower-end offset smokers to need lots of tending

You can try Big Jim's method of higher temp barbecuing (do a google
search on this newsgroup and you should find the big jim FAQ).

You can work on finding the best methods of laying out the wood & lump
charcoal in the smoker box so that it burns more consistently.

AVOID OPENING THE MAIN CHAMBER OF THE SMOKER AS MUCH AS POSSIBLE
(this one item alone may help immensely.

There are also some modifications that can be made to some of the
offsets that can help better insulate and better regulate the temp.

Personally, I found that after 2 years of struggling with my brinkmann
pitmaster offset, when I got ahold of first an El Cheapo Brinkmann
water smoker, quickly followed by a Weber Smokey Mountain, that the
vertical smokers are the way to go. By FAR, they are much easier to
tend, with the WSM being almost "set it and forget it" to coin a
certain infomercial. I now have a #7 Kamado which is like the WSM on
Steroids, and uses even less effort to achieve excellent BBQ.

So, peruse the group. Ask questions. Pretty soon you will find your
'Cue improving...



-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

On 6-Jul-2004, (kaskiles) wrote:

Hi,

I have the smallest CharBroil 244 in2 cooking surface off-set smoker.
After a lot of early stumbling around and playing around with the
instruction manual and creasote, I found this newsgroup. I've
received great pointers from this newsgroup and excellent information
from the FAQ.

This last 4th of July weekend, I tried my first pork shoulder
(picnic). I noticed that it required a whole lot of attention.

To maintain the temperatures with full air-flow, I had to tend the
fire at about 25 to 35 minute intervals. I had a 7.5 pound pork
shoulder, is this on the large side? Are smaller, around 5 pounds,
available?

The FAQ gave a rule of thumb of around 1.5 hours per pound of pork
shoulder, mine took about 13 hours. I used a two $20 digital pyrex
probe thermometers going through two holes I drilled in the cooking
chamber. One probe remained suspended near the bottom of the meat on
the grill (on the opposite side of the meat, with the meat between the
probe and the firebox), getting the chamber temp, while the second was
poked fully into the center of the meat. I kept the chamber at 170 to
250 for the first four hours and then around 200 to 275 for the
remaining time. I cooked until the internal temperature hit 180F.
Not only did it seem to take a long time, but there seemed to still be
a good bit of fat left inside the pork after removing. Should I have
cooked at a higher temperature to begin with? Should I have held it
to 180F after hitting that internal temp for a certain period of time
to melt more fat?

Keeping the temperatures down in the 225F range required me to use a
very small fire. My fire, coals, etc. was about the size of a large
fist. It was very difficult keeping it going and burning without
smouldering. I had to split down all the chunks to approx 1 inch
square by 3-4 inches long. Also, I balanced them all across the top
cooking chamber and firebox, feeding them in the hottest next then
moving them all down the line. I was using the inexpensive Hickory
wood available at Walmart in the blue bag, it's like $5 for a big bag.
Basically, I was busy the entire 13 hours playing with wood and fire,
hardly had time to go inside for a beer... Is this just a feature of
a small off-set bbq and thin steel walls? Do I need to try something
else with my fire?

After all was said and done, I was very happy with the pork. I didn't
use a rub, just set it out 30 minutes prior to putting on the bbq. It
had a very good flavor and was very tender. I had to remove a very
hard, leather like layer from the top (it looked like fat before I
started), but it pulled all off the bone nicely. Well, I guess I'm
just wondering 13 hours non-stop is necessary for this kind of pork...

Thanks, Kenneth.

I was gonna start out with "Sheesh Kenneth, you're wearing me out,
but on reflection, I remembered, I remembered going through all that.
So, I have a 492 Sq/in offset. #1 keep the chimney wide open. #2,
crack the firebox draft about 1/2". #3, dump a full chimney of cold
fuel on the firebox grate. #3, dump ~1/2 chimney of wll lit lump on
top of that. Then close the firebox lid. Monitor the cook chamber
until the temp gets over 200 at the grate midway between the fire-
box and the other end. Put your meat in. Wait a couple of hours.
Put your hand on the cook chamber cover. If it hurts, wait some
more. If it don't hurt, add some more fuel to the fire, about a big
double handful. Don't mess with the draft setting. Go get a fresh
beer. Wait some more. Do it all over again. The meat is done
when it's done.

--
M&M ("When You're Over The Hill You Pick Up Speed")

Chef Juke wrote in alt.food.barbecue
Kenneth,

The short answer is...

Yes.

Well, let me rephrase that.

Yes, given the type of smoker you have, it will often take a long time
and a LOT of tending to keep the temps constant.

There are some things that you can do to overcome the tendency of the
lower-end offset smokers to need lots of tending

You can try Big Jim's method of higher temp barbecuing (do a google
search on this newsgroup and you should find the big jim FAQ).

You can work on finding the best methods of laying out the wood & lump
charcoal in the smoker box so that it burns more consistently.

AVOID OPENING THE MAIN CHAMBER OF THE SMOKER AS MUCH AS POSSIBLE
(this one item alone may help immensely.

There are also some modifications that can be made to some of the
offsets that can help better insulate and better regulate the temp.

Personally, I found that after 2 years of struggling with my brinkmann
pitmaster offset, when I got ahold of first an El Cheapo Brinkmann
water smoker, quickly followed by a Weber Smokey Mountain, that the
vertical smokers are the way to go. By FAR, they are much easier to
tend, with the WSM being almost "set it and forget it" to coin a
certain infomercial. I now have a #7 Kamado which is like the WSM on
Steroids, and uses even less effort to achieve excellent BBQ.

So, peruse the group. Ask questions. Pretty soon you will find your
'Cue improving...



-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com


What he said!

--
BigDog
To E-mail me, you know what to do.

On 6-Jul-2004, (kaskiles) wrote:

Hi,
This last 4th of July weekend, I tried my first pork shoulder
(picnic). I noticed that it required a whole lot of attention.


The 1st summer is difficult, it gets easier. The other guys gave good
pointers, between those and paying attention this summer it'll get easier to
the point of every 60-90 minutes or so.

I was instructed to keep everything open (intake and exhaust vents) the 1st
summer to learn to control temps by controlling the fire. That's paid big
dividends over time. If you're willing to go through the short term pain I'd
say it's worth the effort to learn.


D
--

On 6-Jul-2004, (kaskiles) wrote:

Hi,
This last 4th of July weekend, I tried my first pork shoulder
(picnic). I noticed that it required a whole lot of attention.


The 1st summer is difficult, it gets easier. The other guys gave good
pointers, between those and paying attention this summer it'll get easier to
the point of every 60-90 minutes or so.

I was instructed to keep everything open (intake and exhaust vents) the 1st
summer to learn to control temps by controlling the fire. That's paid big
dividends over time. If you're willing to go through the short term pain I'd
say it's worth the effort to learn.


D
--

"M&M" wrote in message
...
#1 keep the chimney wide open. #2,
crack the firebox draft about 1/2". #3, dump a full chimney of cold
fuel on the firebox grate. #3, dump ~1/2 chimney of wll lit lump on
top of that. Then close the firebox lid. Monitor the cook chamber
until the temp gets over 200 at the grate midway between the fire-
box and the other end. Put your meat in. Wait a couple of hours.
Put your hand on the cook chamber cover. If it hurts, wait some
more. If it don't hurt, add some more fuel to the fire, about a big
double handful. Don't mess with the draft setting. Go get a fresh
beer. Wait some more. Do it all over again. The meat is done
when it's done.

--
M&M ("When You're Over The Hill You Pick Up Speed")

Gee that sounds almost too simple. I can't wait to try it. When I first
got my NBBD (how's that for a new guy slingin' the lingo?) I must have
ruined a couple of hundred dollars worth of meat, just from not knowing what
I was doing. I finally got some decent food from it, but it is SO much
easier to use my ECB (see?) that I haven't used anything else at home in
years. But, since it was a present, I have been feeling guilty about
letting it gather dust.

I actually printed out your "Easy Guide to Offsets" and will refer to it
when I fire that sucker up!

See ya!

-Banjo

Wow, all that work makes me extra glad I bought a Weber bullet smoker. Not
as "manly" as an offset but it will run a steady 225F for 6 hours or more at
a stretch and cook lots of racks of ribs or 6 butts without modification.

Wow, all that work makes me extra glad I bought a Weber bullet smoker. Not
as "manly" as an offset but it will run a steady 225F for 6 hours or more at
a stretch and cook lots of racks of ribs or 6 butts without modification.

Jack Sloan wrote:


Well put, Brick...and I might add that I get to drink a whole lot more beer
when I'm smokin' in the NBBD than in the GD....If Im usin' the nbbd my wife
expects me to slur my words a little more so I stay out of trouble easier.
Jack

I haven't had too much trouble getting fire control down
in my NBS, but amen on the beer consumption; in fact, it's
a bit of a ritual to crack a beer when starting a cook,
even if it's 6am ;-) Sometimes I'll replace the beer
with wine, and Two-Buck is pretty much ideal for drinking
while Qing - the smoke will kill the nuances in anything
fancier anyway...

Cheers,
Dana

On 8-Jul-2004, "Jason in Dallas" wrote:

Wow, all that work makes me extra glad I bought a Weber bullet smoker. Not
as "manly" as an offset but it will run a steady 225F for 6 hours or more
at
a stretch and cook lots of racks of ribs or 6 butts without modification.

I have a Coleman bullet gasser. It's a three stage design like the WSM,
ie, firepot,water barrel, lid. It incorporates a water pan and two cooking
grates.
At 225° the burner is just barely lit. It runs unattended virtually forever.
it
doesn't use enough propane to matter. Since I got the NBS it's never been
lit.

--
M&M ("When You're Over The Hill You Pick Up Speed")

On 8-Jul-2004, "Jason in Dallas" wrote:

Wow, all that work makes me extra glad I bought a Weber bullet smoker. Not
as "manly" as an offset but it will run a steady 225F for 6 hours or more
at
a stretch and cook lots of racks of ribs or 6 butts without modification.

I have a Coleman bullet gasser. It's a three stage design like the WSM,
ie, firepot,water barrel, lid. It incorporates a water pan and two cooking
grates.
At 225° the burner is just barely lit. It runs unattended virtually forever.
it
doesn't use enough propane to matter. Since I got the NBS it's never been
lit.

--
M&M ("When You're Over The Hill You Pick Up Speed")

On 8-Jul-2004, "Jack Sloan" wrote:
.

M&M wrote this;

I was gonna start out with "Sheesh Kenneth, you're wearing me out,
but on reflection, I remembered, I remembered going through all that.
So, I have a 492 Sq/in offset. #1 keep the chimney wide open. #2,
crack the firebox draft about 1/2". #3, dump a full chimney of cold
fuel on the firebox grate. #3, dump ~1/2 chimney of wll lit lump on
top of that. Then close the firebox lid. Monitor the cook chamber
until the temp gets over 200 at the grate midway between the fire-
box and the other end. Put your meat in. Wait a couple of hours.
Put your hand on the cook chamber cover. If it hurts, wait some
more. If it don't hurt, add some more fuel to the fire, about a big
double handful. Don't mess with the draft setting. Go get a fresh
beer. Wait some more. Do it all over again. The meat is done
when it's done.

--
M&M ("When You're Over The Hill You Pick Up Speed")

Well put, Brick...and I might add that I get to drink a whole lot more
beer when I'm smokin' in the NBBD than in the GD....If Im usin' the nbbd
my
wife expects me to slur my words a little more so I stay out of trouble
easier.
Jack

That too, but I keep having to fend off neighbors who keep coming around
and asking if I need any help. That would be okay, but none of them bring
any beer with them. Speaking of the wife, mine raves on everything I put on
the table. She ain't kidding anybody. I did a seafood medley for lunch
today.
Scallops wrapped in bacon, sauteed shrimp and batter dipped catfish. The
cat wouldn't touch any of it SWMBO claimed it was great. I know where
she's coming from. She don't want me to stop cooking.
--
M&M ("When You're Over The Hill You Pick Up Speed")