All of the above is solid advice. A SnS and a BBQ Guru Party will do exactly what you need. That's the combo I use for overnight cooks while I sleep like a baby. You may want to eventually get a wifi connected thermometer like a Fireboard for those times you will be out and about while the kettle is going.
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Originally posted by Steve R. View PostAll of the above is solid advice. A SnS and a BBQ Guru Party will do exactly what you need. That's the combo I use for overnight cooks while I sleep like a baby. You may want to eventually get a wifi connected thermometer like a Fireboard for those times you will be out and about while the kettle is going.
If you can expound that would be most helpful.
Last edited by UNK; June 3, 2017, 12:42 PM.
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I did without a fan controller for about a year and did ok without it, but there are always variables beyond your ability to control them without babysitting it. The PartyQ does the babysitting for you for at least 8 hrs.
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Forget the notion of spending now so you don't have to later. You are one of us now and MCS is going to infect you. There is no resisting it and there is no cure. I'm sorry I have to be the one to break the news to you. But it's all good my brother.
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Originally posted by richinlbrg View Post+1 to LA Pork Butt 's comment, but slightly tight on time. Going to need to get a few practice runs in.
I'd recomment a pre-burn in the kettle with no food to burn off any mfg crud, then a first cook of pork butt to get used to the SnS and season up the kettle as pork butt is SO forgiving.
practice, practice and practice some more.
Just my $.002
Welcome aboard, UNK ! Great to see you here!
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I recently purchased a Weber 22 inch Kettle and a Slow N Sear Plus. I upgraded my temp monitor to a SMOKE by Thermoworks. I already had a good digital handheld thermometer. So far I find the kettle w/SnS holds a steady temp very well. I was doing other things the entire time I was cooking pork butt last weekend. I checked in every so often when walking by my temp monitor. And I found that I needed to add fuel at about the 5 1/2 hour mark. Which is a little different than some users. But I didn't have to baby sit the cooker.
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OK I got it now. I looked up smoking time per pound for different meats. Then I went to the grocery and looked at those cuts. Kind of ironic that the longest time per pound are also the heaviest cuts. Now I see why the cook times are so long. Cooking ten pounds at 1.5 hours per pound makes for a long day.
Since these cuts are so huge does it make sense to cut them into smaller pieces and therefore reduce the cooking time or does it not work like that?
I think Mr Meat Head's book needs to get here quickly.
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Originally posted by PJBowmaster View PostPork Butt, Brisket, Chuck Roast are all 10 hour minimum cooks on most cookers. Not overnight, but long cooks...
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
UNK : Cooking time is more dependent on the thickness of the meat, not the weight. Last time I did a pastrami I sliced off a "cooks bite" of the point about 2 inches square but the same thickness. It took nearly as long to get done as the large piece of pastrami that it came from.
I usually slice pork butts in half to have more bark and flavor and the two half pieces take nearly as long to smoke as the whole (~11 lb) piece does.
Edited to add: I seldom smoke anything at 225° because smoking at higher temps is just as good (to my mind) and takes less time. I don't like overnight cooks. I cook in the daylight!
I've done comparisons with brisket done at 225°F and at 275° in my Pit Barrel Cooker and could not tell much of a difference in the final outcome either way. The smoking time is significantly less at the higher temp. You just need to choose a smoking temp that you're comfortable with and go with it!
KathrynLast edited by fzxdoc; June 4, 2017, 06:24 AM.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
My last butt was about 10# untrimmed. After trimming I cut it in half. I like cooking 3-5(MAX) # pieces. Cooks faster and more bark. Particularly with pork butt, I don't get too excited about temps over 225 unless my smoker starts going north of 275. At 280 ish I move on the temp, otherwise, I pretty much let it ride.
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Originally posted by fzxdoc View PostUNK : Cooking time is more dependent on the thickness of the meat, not the weight. Last time I did a pastrami I sliced off a "cooks bite" of the point about 2 inches square but the same thickness. It took nearly as long to get done as the large piece of pastrami that it came from.
I usually slice pork butts in half to have more bark and flavor and the two half pieces take nearly as long to smoke as the whole (~11 lb) piece does.
Edited to add: I seldom smoke anything at 225° because smoking at higher temps is just as good (to my mind) and takes less time. I don't like overnight cooks. I cook in the daylight!
I've done comparisons with brisket done at 225°F and at 275° in my Pit Barrel Cooker and could not tell much of a difference in the final outcome either way. The smoking time is significantly less at the higher temp. You just need to choose a smoking temp that you're comfortable with and go with it!
Kathryn
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Originally posted by richinlbrg View PostMy last butt was about 10# untrimmed. After trimming I cut it in half. I like cooking 3-5(MAX) # pieces. Cooks faster and more bark. Particularly with pork butt, I don't get too excited about temps over 225 unless my smoker starts going north of 275. At 280 ish I move on the temp, otherwise, I pretty much let it ride.
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Originally posted by fzxdoc View PostUNK : Cooking time is more dependent on the thickness of the meat, not the weight. Last time I did a pastrami I sliced off a "cooks bite" of the point about 2 inches square but the same thickness. It took nearly as long to get done as the large piece of pastrami that it came from.
I usually slice pork butts in half to have more bark and flavor and the two half pieces take nearly as long to smoke as the whole (~11 lb) piece does.
Edited to add: I seldom smoke anything at 225° because smoking at higher temps is just as good (to my mind) and takes less time. I don't like overnight cooks. I cook in the daylight!
I've done comparisons with brisket done at 225°F and at 275° in my Pit Barrel Cooker and could not tell much of a difference in the final outcome either way. The smoking time is significantly less at the higher temp. You just need to choose a smoking temp that you're comfortable with and go with it!
Kathryn
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