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Customizing my Weber S470 for Snmoking

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  • choffert
    replied
    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...

    Leave a comment:


  • Marauderer
    replied
    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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  • FrankieT
    replied
    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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  • Jon Solberg
    replied
    I'm looking forward to your review on that insulation.

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  • Marauderer
    replied
    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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  • Marauderer
    replied
    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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  • The Burn
    replied
    Originally posted by Marauderer View Post
    I ordered it from Amazon and it wasn't a Prime item.
    Prime is the greatest thing Amazon did! We get our money's worth (even raised to $99) in shipping charges and in some places they have even arranged 2nd day Sunday delivery by the Post Office. Feel like we never going shopping anymore.

    More importantly, those pork butts look great!

    Leave a comment:


  • Marauderer
    replied
    Originally posted by Jon View Post
    Way to stick with it Barry. Looks really good.
    Thanks Jon! So, what I learned from this experience. My two zone was considerably different in the cook time between the over the water grate and the regular grate between the water box and the smoker box. I am considering moving my water box to the right side so the smoker burner and the main burner that I use are on the same end. Also I ordered some insulation that MH recommends for tightening up the box cover and making it tighter. I will do a separate build thread on that when it comes in. I ordered it from Amazon and it wasn't a Prime item and it said about two weeks for delivery. I am also going to get a large umbrella so it shades the unit and also helps keep the rain off in the future (that was an interesting twist on the event). I also don't plan on using the 9 lb boneless butts in the future. I am going back to 5 lbers. and last I didn't really enjoy being up till 2:15 am this morning and am defrinitely considering my options other than just starting at first blight in the morning. I am looking real hard and getting a pellet unit, looking hard at the Rec Tec and also considering building my own smoke house modeled after "Virginia Dave's"except use a pellet unit for fire.

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  • Marauderer
    replied
    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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  • Jon Solberg
    replied
    Way to stick with it Barry. Looks really good.

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  • Marauderer
    replied
    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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  • Marauderer
    replied
    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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  • The Burn
    commented on 's reply
    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.

  • Jon Solberg
    commented on 's reply
    That should be a Warren Zevon song

  • Huskee
    replied
    Marauderer the Monsoon Smoker

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