I plan to smoke 7 pork butts on my Big Joe using my extender rack. All the butts weigh between 7-8 pounds.
Should I maintain the general rule of approx 1.5 -2 hours cook time at 225? With that, is it fair to say this cool will be approx 16 hours for all 7 butts? I just want to make sure the extra capacity doesn’t affect my cook time.
I’d appreciate advice based on prior experience from you folks.
As the title suggests, I am looking for help getting my Akorn to act the way I want it to for smoking purposes.
I have the smoking stone, use a water pan, and lower my dampers until it basically snuffs out my fire, but I cannot seem to keep my Akorn at 225.
Now, I will admit that I am new to smoking and that there is a lot to be learned, but I have read tons of guides and watched videos and replicated them to my best ability, but still cannot get it to work for me.
Currently, my process is this:
Open dampers all the way
Fill bottom of grill full of hardwood lump
Light with cotton balls soaked in alcohol
Toss in a couple chunks of hickory
Place my smoking stone
Place my water pan
Close lid and let set until 150
Close dampers halfway until 180
Close dampers again halfway until 210
Close dampers halfway one last time to about .5 on top and bottom.
1 of 2 things happens here. Either the temp keeps building to nearly 300 or the fire dies.
I play with the dampers making very small .5 adjustments to try and finagle it, but I cannot seem to get it right.
When I do seem to get the temps in a semi stable range around 230-260 (after LOTS of adjustments), after about an hour I go to spritz my meat with some apple juice and the temps take off again (Obviously because I just fed it a lot of oxygen) and never seem to come back down.
I have read about this "volcano" method of lighting the coals, but I literally have not found any videos or pictures on how to set that up.
Basically, I have no idea what I am doing wrong and I could use someone being critical of my process to give me some advice and direction.
My wifed signed me up for BBQ Ribs at my son's baseball endgame party. After working on my own controller like nuts for 3 years she now signs me up for every potluck party we go. So I was on a quest to find out how to use minimum effort to make pro-like ribs. I figured I'll make a video for it since I haven't smoked much of ribs for a while.
Here is a process I tested today and the ribs turned out to be just as savory and tasty as, well, finely prepped ribs. It'd add a few points with some freshly cut herbs and garlic but these ribs turned out to be just amazing. Here is the process, no overnight seasoning, no wrapping and no mopping. The grill was not touched til the end.
1. I went straight to Costco and picked up some pre-dry-rubbed St. Louis Cut Ribs. I've used them before and they are great. For only $3.49 /lb and seasoned, this is the best bang for the buck. This way I don't have to buy them ahead of time. The ribs are good to go. The rub was called "Souvloki" rub and it got a little heat in it.
2. I curled up the ribs into a standing tube with two skews. This way the ribs are cooked 1~2 hours faster and even on both sides. It took three hours to cook the ribs to 210 internally.
3. Lit the starter cube, put in the heat deflector, insert the meat probes and grill probe. Put the meat in and close the lid for the first and last time.
4. Set the temperature controller to 270. I was just experimenting with it, It worked really well. A nice bark was formed yet the inside is savory. It pulls off the bone easily.
5. That was it. No wrapping no mopping no nothing. Just cruise around for 3 hours and take it straight out of the grill and eat.
So next time if you are in a hurry or just being lazy...you know what to do.