This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Pork chops/steak with on the Weber kettle and SnS

  • Filter
  • Time
  • Show
Clear All
new posts

    Pork chops/steak with on the Weber kettle and SnS

    I am going to break in my new SnS. I have 2 nice pork chops and a pork steak, both bone in. What internal temp should I shoot for before putting some color on them over direct heat? I have never cooked chops outside and would like to keep them as juicy as possible.

    Read Meathead's chart for the desired internal temperature of that cut of meat. I shift my meat from the indirect side to the direct side when my meat is 20° under my desired finished temperature.

    Hope that helps.


      You can about use the same internal temperature as medium rare beef steak. This was according to a BBQ Boot Camp I attended 2 years ago, presented annually by the Meat and Animal Science Deptartments at NDSU (North Dakota State University's) web [email protected]
      According to my BBQ Book the recommended Grilling Temp of pork steak and chops should be 145*f - 150*f with a 5 min rest before serving. They always toot the temperature from the edge of the steak or chop probing to the center, claim it gave more correct readings.
      I hope this helps a little, if you don't have one get a magnetic temperature guide for your grill from Amazing Ribs! I will quit with this friendly suggestion, if they look done they probably are! Dan 701-200-2319


        Thanks to you both for the helpful and concise tips. I have the temps magnet...however getting experienced opinions never hurts.


        • Danjohnston949
          Danjohnston949 commented
          Editing a comment
          I use Apple wood chunks wrapped in aluminum foil for a bit of smoke flavor, indirect heat, and a water pan ,you can' t miss! Enjoy, Dan

        I think you are shooting for a finished temp of 140-145 for medium -- so need to adjust cooking times-temps-resting-times to account.


          Agree with smarkley . Just SnS'ed some pork chops night before last. I used roughly half a chimney of used coals leftover from previous cook. Placed starter cube in there and piled coals around it. This time I cooked at 225ish, usually I like to do pork chops higher at 325, using the hot & fast lighting technique in the lighting instructions on the website.

          Sometimes I sear sometimes I don't with pork chops. I you want to sear, start at 10-15 deg before target temp. Take them off at 140-145, I don't rest any more than what naturally happens carrying them to the table and rounding the family up. In my house w/ 3 little kids this is a t least a 5 min ordeal.

          For the record, here's Meathead's USDA Food Safety Inspection Service chart for beef,/lamb/pork from this page, showing minutes needed to pasteurize meat at a given temp: (This is a 7D kill rate, 10 to the 7th power, or one cell in 10,000,000)

          Temp F (C) ..........................................Time
          130 (54.4) 121 minutes
          135 (57.2) 37 minutes
          140 (60.0) 12 minutes
          145 (62.8) 4 minutes
          150 (65.6) 72 seconds
          155 (68.3) 23 seconds
          158 (70.0) 0 seconds
          Last edited by Huskee; August 20, 2015, 02:55 PM.


          • smarkley
            smarkley commented
            Editing a comment
            Love that Chart! -- I had to show my wife, because she thought I was full of... umm.... umm... well you know.

          Checked the chart and went to 130 internal before moving over the coals. I lit the small Weber chimney and waited 15 minutes or so before dumping into the SnS along with 2 cups of water. Meat was placed (w/o foil underneath, I'm a dope) and temp after lid placement was 227 with the both vents at 1/4. I nudged it up to 240 and left it there. Chops were removed at 145 and were very moist as was the pork steak. All were dusted with Pork Stank from Spicesinc.com and then sauced with Bone Suckin Sauce. A big thanks to all for the help.

          Last edited by Munch; August 20, 2015, 06:23 PM.


            Pork Stank rub, Munch ? Sounds unappetizing to me. I think I'll stick with MMR.

            However, your photos make that pork look mighty tasty! Looks like a perfect cook. Congrats!



            • Munch
              Munch commented
              Editing a comment
              I agree... Not the name I would have gone with. It is a great rub with lots of depth flavor wise. I like grains of paradise, which it contains. Read about it here http://www.spicesinc.com/p-1131-pork-stank.aspx
              Last edited by Munch; August 20, 2015, 07:22 PM.

            Looks great Munch... I like that spices inc... I get a lot of stuff from them


              Munch, I think you were Sand Bagging us the chops and steaks look as if you spent the last 15 year So! Have Fun and Enjoy. Dan



              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              Finally, A Great Portable Pellet Smoker

              Green Mountain Grills Trek smoker

              Green Mountain Grills Trek smoker

              Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

              Click here to read our detailed review and to order

              The Good-One Is A Superb Grill And A Superb Smoker All In One

              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read ourcomplete review


              Comprehensive Temperature Magnet With 80+ Important Temps

              Amazingribs.com temperature magnet
              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

              Click here to order.

              The Cool Kettle With The Hinged Hood We Always Wanted

              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special

              Blackstone Rangetop Combo: Griddle And Deep Fryer In One

              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

              Click here to read our detailed review and to order

              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

              Click here to read our detailed review

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker