I joined AR because I’m looking to improve my cooking skills and get a smoker. The reviews and recipes are a gold mine. The Pit has been great. I’ve posted some, but mainly have sat back and listened. In the spirit of a beginner and promoting "you have to start somewhere", I present the following.
I have a Weber Genesis C, three burner gas grill that’s about 15 years old. I bought it factory refurbished through a friend who used to be a dealer. I wouldn’t have been able to afford a new grill then. I now have a home with a natural gas line and retrofitted the grill to NG so I don’t have to worry about tanks. The burners run the length of the grill so it’s tricky to do indirect cooking since a single burner still takes up a lot of real estate.
I started with pulled pork as recommended here in The Pit. I followed Meatheads recipes and rubs as well. The pork butt was from Costco. It was two 7 lbs, boneless butts in one package. I dry brined them, tied them to keep parts together, rubbed them, and inserted my Thermoworks Smoke probe into the biggest. My previous grill testing (per The Pit) indicated I needed to use a water pan to get the temp down to 225 degrees F. I put apple wood chunks on the flavorizer bars in the corners for smoke. The cook started at 11:30 pm. We had afternoon movie tickets the next day so it was a lunch cook.
The temp outside was 20 degrees F and pretty much stayed there thanks to a cold front and snow moving in over night. I put the front and back burners on medium and the center on off. This gave me about 225-235 degrees in the past. I put the Smoke under the utility tray with the magnet to keep it out of the snow. By 1 am things looked good and I was asleep on the couch with the temp remote nearby to wake me if things went bad.
I woke at 6 am to my kid coming down to watch TV. The grill temp was 270 and the pork was 170. I didn’t worry since many have posted here that PBC gets that hot and the results were amazing. I fiddled with the gas a little and got it back to 250 but it jumped around due to the cold and wind. In the past, if I turned the gas down any lower the grill would keep blowing out. By 11 am the pork was 201 degrees and time to eat. It shredded easy and we really enjoyed it. I never experienced "crust" before. The dull thud from tapping it with a knife was satisfying. The kids even liked the pork without sauce. Thank you all for your knowledge and supporting my success by having this site.
The ol' Weber Genesis C
Set up post cook.
I love the Thermoworks Smoke!
Off the grill.
Preparing to shred.
Kid's plate.
I have a Weber Genesis C, three burner gas grill that’s about 15 years old. I bought it factory refurbished through a friend who used to be a dealer. I wouldn’t have been able to afford a new grill then. I now have a home with a natural gas line and retrofitted the grill to NG so I don’t have to worry about tanks. The burners run the length of the grill so it’s tricky to do indirect cooking since a single burner still takes up a lot of real estate.
I started with pulled pork as recommended here in The Pit. I followed Meatheads recipes and rubs as well. The pork butt was from Costco. It was two 7 lbs, boneless butts in one package. I dry brined them, tied them to keep parts together, rubbed them, and inserted my Thermoworks Smoke probe into the biggest. My previous grill testing (per The Pit) indicated I needed to use a water pan to get the temp down to 225 degrees F. I put apple wood chunks on the flavorizer bars in the corners for smoke. The cook started at 11:30 pm. We had afternoon movie tickets the next day so it was a lunch cook.
The temp outside was 20 degrees F and pretty much stayed there thanks to a cold front and snow moving in over night. I put the front and back burners on medium and the center on off. This gave me about 225-235 degrees in the past. I put the Smoke under the utility tray with the magnet to keep it out of the snow. By 1 am things looked good and I was asleep on the couch with the temp remote nearby to wake me if things went bad.
I woke at 6 am to my kid coming down to watch TV. The grill temp was 270 and the pork was 170. I didn’t worry since many have posted here that PBC gets that hot and the results were amazing. I fiddled with the gas a little and got it back to 250 but it jumped around due to the cold and wind. In the past, if I turned the gas down any lower the grill would keep blowing out. By 11 am the pork was 201 degrees and time to eat. It shredded easy and we really enjoyed it. I never experienced "crust" before. The dull thud from tapping it with a knife was satisfying. The kids even liked the pork without sauce. Thank you all for your knowledge and supporting my success by having this site.
The ol' Weber Genesis C
Set up post cook.
I love the Thermoworks Smoke!
Off the grill.
Preparing to shred.
Kid's plate.
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