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Joe22

Members
  • Content Count

    7
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    Warriors Mark, Pa
  • Interests
    Football, beer drinking and grilling
  • Grill
    Akorn
  1. @ Walrus. I wasn't necessarily laughing at you the people who use the method. I was more laughing at myself for not. I have exactly what you described and I'm gonna try that next cook. I have a few boxes of the Weber cubes that I'm trying to use up and I have a mason jar full of ipa soaked cotton balls as well. I like your idea better though. Thanks for the tip.
  2. So first thing that I got a chance to try was calibrating my temp probe. Well needless to say, it was off by a considerable amount. Laugh if you will but it was close to 70' too high. Gee that'll cook that shoulder much faster. I'm going to a long cook over the weekend and I plan on trying some of the ideas that you'll have given me. I really appreciate you taking the time to help me out. Thanks again.
  3. I guess I have a lot to look into. First and foremost I have to calibrate my oven temp probe. Then, I have noticed that I have a fair amount of small charcoal chips in the grill instead of bigger pieces. So from what I'm gathering I need to try a few techniques from all of you. Thanks for all the tips from everyone.
  4. Thanks Frank. You've given me a lot of great information for my next cook. This group is awesome. Very helpful.
  5. Thank you for the tips. I honestly think I use too much charcoal which I think causes my difficulty in controlling my temps. I'll definitely have try to creep up on the temp. My temp seems to climb slowly then suddenly spike. After that, I'm trying to get under control from there. Thanks again for taking the time to give me some pointers. As far as the heat deflector and drip pan, I do use both. So the grease isn't falling into the hot coals. I appreciate the suggestion though. I have the digital type thermometers with the two probes. One attaches to the grating and the other goes into the meat. I actually believe the the probe going into the meat is correct because I have compared it with two other probes. One digital and the other is a manual read and both were dead on. That being said, I don't trust the other probe that attaches to the grating. I believe I'm going to need to try to calibrate it with the ice bath and boiling water. Should've thought about it earlier. Thank you AntinOz and T Yelda.
  6. Thank you for the tips. I honestly think I use too much charcoal which I think causes my difficulty in controlling my temps. I'll definitely have try to creep up on the temp. My temp seems to climb slowly then suddenly spike. After that, I'm trying to get under control from there. Thanks again for taking the time to give me some pointers.
  7. I'm sure this question has been asked too many times but since I'm new to the group I have to ask. I use lump charcoal and my temp always seems to be a major issue. I have a digital thermometer and it maintains the temp between 225 and 250. I want to do an all day cook but it seems that my pork shoulders is done in like 3 to 4 hours top. It has a decent smoke ring but tends to be dry from the quick cook. I make like a pyramid and light a Weber cube in the center. From there I add some wood chunks or chips, depending among what I'm trying to accomplish. Any ideas on making a longer cooks so the meat doesn't dry out?
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