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Customizing my Weber S470 for Snmoking
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I have this grill. Was able to smoke ribs using just the smoker burner, but that was before I found this site and discovered I knew nothing! I still use the smoker box when grilling, but have recently picked up a Camp Chef Smoke Vault 24. Oh the difference...yeah, and starting butts at 5 pm is a bad idea, don't ask...did steaks last night 2-zone and blew my family's minds! Nice grill, not so great a smoker...
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I have only use the rotisserie 1 or 2 times because I have learned from the pit hair that low and slow is the way to go. But it is always great to have the option
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Hiya - great grill. I'm actually thinking about buying one this Spring. Still happy with it? Do you use the rotisserie?
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My box insulation is scheduled to arrive today. I am really excited about getting it designed to not only cover and tighten up the box but make so it is easy to remove for adding wood chips and water and easy to re install.
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TB, I totally agree with you about Prime. But, they didn't have this item in prime but, it was with one of their contract vendors.
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Originally posted by Marauderer View PostI ordered it from Amazon and it wasn't a Prime item.
More importantly, those pork butts look great!
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Originally posted by Jon View PostWay to stick with it Barry. Looks really good.
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When I got up this morning I pulled both the Butts. I just use two table forks or one table fork anf a wood handle two tine serving fork.
After its was pulled most went in the freezer for meals in the next month or so. I know freezing is not good for flavor but it will still be better than most of the pulled pork that is available commercially and at restaurants.
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At 1:30 this morning the one butt read 195*F and the other 204*F and I took them both off. I tried to post then but the system must have been down for maintenance.
It is after 2 am and I am going to crash for a while. When I get up I will pull all of this.
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Hanging at 185*F. I raised the box temp to 245*F and now letting it coast back down to 225-235*F. At 12:30 am it will be 12 hrs and hopefully when it reaches 195*F the fork will turn easily and it will be done. I originally planned to get it started by 9 am as had an appointment I had to make at 8 am. The ideal thing would have been to start it at first light, about 6:30 am in my area.
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My girlfriend caught a bit of my gadget addiction when I moved in a few years back - bread machine, Blend-Tec blender, etc. And she likes my grilling & smoking, so she'll be okay when she comes home Sunday to find my new OTG w/smokenator & a 2nd ET-732 for it.
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