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Easy guide to smoking?
Posted on 4/1/14 at 3:14 pm
Posted on 4/1/14 at 3:14 pm
Just got a propane smoker. It is a big box one with several racks and the chip box at the bottom. One vent on the bottom side and one on top.
Smoking a butt this weekend. What do I need to know? How low, how long, vents all the way open or not? What temp should i shoot for?
Smoking a butt this weekend. What do I need to know? How low, how long, vents all the way open or not? What temp should i shoot for?
4
Posted on 4/1/14 at 3:21 pm to Wasp
I shoot for between 200 and 225
Length of time is a guessing game at best...it's all about the internal temp of the meat.
More air = more heat....just choke them closed to find your temp.
I just got started smoking a month or so ago. I am really surprised how east and enjoyable it is.
Good luck
Length of time is a guessing game at best...it's all about the internal temp of the meat.
More air = more heat....just choke them closed to find your temp.
I just got started smoking a month or so ago. I am really surprised how east and enjoyable it is.
Good luck
This post was edited on 4/1/14 at 3:22 pm
Posted on 4/1/14 at 3:22 pm to Wasp
post a review after your done about the propane smoker - pro's vs cons
Posted on 4/1/14 at 3:26 pm to Wasp
I agree with Stink.
Get a meat thermo. Internal temp of the meat is most important.
Butt's are one of the easiest things to smoke since they pretty forgivable and great first smoke choice.
I follow Franklin but not sure if smoking on propane would follow the same rules.
Get a meat thermo. Internal temp of the meat is most important.
Butt's are one of the easiest things to smoke since they pretty forgivable and great first smoke choice.
I follow Franklin but not sure if smoking on propane would follow the same rules.
Posted on 4/1/14 at 3:37 pm to StinkDog12
200-225 temperature of the smoker? I just read that about 195-200 for internal tip. Then wrap in foil to rest?
Posted on 4/1/14 at 4:46 pm to Wasp
Yeh 200-225 temp of the smoker and then an internal temp of. 200
Posted on 4/1/14 at 5:24 pm to StinkDog12
are you pulling or slicing the butt?
if slicing,160 internal temp
if pulling,200 internal temp
smoker 225-250
if slicing,160 internal temp
if pulling,200 internal temp
smoker 225-250
Posted on 4/1/14 at 7:34 pm to Wasp
I do mine at 225 and remove from the smoker at 195 internal temp.
Try to use decent wood, pork loves pecan and fruit woods.
If you never have a temp spike. you can use a dry rub with a decent dark brown sugar content without fear of a charcoal crust.
I pull mine...BUT, I peel back the meat around the horn muscle before shredding. Always slice the small horn muscke seperately. It is meat fit for a king.
Try to use decent wood, pork loves pecan and fruit woods.
If you never have a temp spike. you can use a dry rub with a decent dark brown sugar content without fear of a charcoal crust.
I pull mine...BUT, I peel back the meat around the horn muscle before shredding. Always slice the small horn muscke seperately. It is meat fit for a king.
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