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  • Dykeshow
    Trial Member
    • Jan 2021
    • 2

    Long cold cook

    New to the site. Looking forward to learning and cooking.

    I do have a question for folks.
    Did a lot of reading on this site for indirect cooking and using my propane grill for cooking low and slow. So I put a pork shoulder roast on for a 12 to 14 hour cook at 225. Overnight cook after 14 hrs had an internal temp of 190. After 15 or 16 hrs was at 188 internally.

    It's -4 to -7 (-20 to -25 celcius) overnight here. I was able to have the grill maintain 235 overnight with 1 burner on. But its chewing through my propane after so many hours.

    I've now wrapped the pork in tinfoil and put it back on hoping to get it up to 203 as per the recipe directions.

    I'm looking for suggestions since I don't kind a 12 to 14 hr cook. But 16 hours or more seems excessive. Could it dry out? Will I have to always expect a 16 or 18 hr cook even though it only calls for 12 to 14?
    any help is appreciated.

    -C
  • MBMorgan
    Club Member
    • Sep 2015
    • 6414
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

    #2
    Welcome from Colorado ... and you might want to forget "good ol' 225F" as the "standard". A large number of us here in the Pit have abandoned 225 in favor of something closer to 275F as the norm. Food seems to cook just as well at the higher temp ... and it cooks MUCH more quickly. For poultry, think in terms of 325-400F as the new normal for ensuring properly crispy skin.

    Comment

    • Donw
      Club Member
      • Jul 2017
      • 3380

      #3
      Welcome from Maryland. What you have experienced is not out of the ordinary. Each piece of meat is unique. I have put on multiple butts at a time that I thought were almost identical, yet they finished hours apart. At those temperatures you need to insulate the cooker to retain the heat within. I use cheap welding blankets, and they do help with retention of heat and do save on fuel. They also protect from wind. Hopefully next time you can get the cooking temps up in the 250-275 range which will shorten the cook time.

      Comment

      • Jfrosty27
        Club Member
        • Mar 2020
        • 1168
        • Muskego, WI
        • Current cookers:
          Rec Tec RT700 "Bull" pellet cooker
          Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
          Weber Genesis 3 burner gas grill w/ rotisserie
          Charbroil Grill2Go gas grill
          Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
          Weber Smokey Joe
          SnS Deluxe
          Vortex
          The Orion Cooker convection cooker/smoker (two of them)
          Blackstone 17" griddle
          Joule Sous Vide circulator

          Favorite beer: Anything that's cold!
          Favorite cocktail: Bourbon neat

        #4
        I also live in a cold climate. Propane cookers must work much harder in cold temps and therefore use much more propane to create the same BTU’s as in warm weather. Consider wrapping and finishing in the indoor oven when the meat hits the stall. It will end up the same as doing the whole cook outside.

        Comment


        • IowaGirl
          IowaGirl commented
          Editing a comment
          What they said. If the meat has as much smoke as you want it to have, there's no shame in moving indoors to the oven. Also using the oven keeps the house warmer on an extra cold winter day. Win-win.

        • bbqLuv
          bbqLuv commented
          Editing a comment
          DITO

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Yup.

          Also makes th house smell GREAT!!!
      • Dykeshow
        Trial Member
        • Jan 2021
        • 2

        #5
        Thanks folks.
        always appreciate the info.
        As I said, here to learn and get better!

        Comment

        • Panhead John
          Club Member
          • Aug 2020
          • 927
          • Houston, Texas
          • Weber 22” Master Touch Kettle, added a side shelf
            Weber 14” Smokey Mountain Smoker
            SnS For the Kettle
            Set of Grill Grates
            Thermo Pro Remote Dual Probe Thermometer
            Rotisserie For The Kettle
            J. A. Henckels Knives
            Work Sharp E-5 Electric Knife Sharpener
            Char-Broil Instant Read Meat Thermometer

          #6
          After that long on the grill, it wouldn’t have hurt to put it in the oven to finish. When you wrapped it, adding a little liquid to the pork could help with it not drying out. And as MBMorgan mentioned, a lot of us don’t do 225 anymore for low and slow cooks. I’m usually very happy running 250-275 for my long cooks. I’ve learned so much here myself Dykeshow ....after thinking I knew it all. 😉
          Last edited by Panhead John; January 23, 2021, 11:54 AM.

          Comment

          • Joetee
            Club Member
            • May 2017
            • 431
            • Georgetown, Ky

            #7
            Also, the 203 IT is just a reference. It all depends on your taste. I like pulling mine around 197°. I pull it apart in chunks. If you want it shredded, you can still do that. I just don't like mushy meat. So a little stingy of chewy is great for me.
            also different meats cook differently.
            Sometimes you smoke something and it's great and other times your so disappointed but you have cooked both the same way. Not all meat are the same. And it's not all about grade either. Two prime grade can cook differently.

            I hope this helps.

            Comment

            • jfmorris
              Club Member
              • Nov 2017
              • 3379
              • Huntsville, Alabama
              • Jim Morris

                Cookers
                • Camp Chef FTG900 Flat Top Grill (2020)
                • Weber Genesis II E-410 w/ GrillGrates (2019)
                • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
                • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
                • King Kooker 94/90TKD 105K/60K dual burner patio stove
                • Lodge L8D03 5 quart dutch oven
                • Lodge L10SK3 12" skillet
                • Anova
                Thermometers
                • Thermoworks Smoke w/ Wifi Gateway
                • Thermoworks Dot
                • Thermoworks Thermapen Classic
                • Thermoworks RT600C
                Beverages
                • Whatever I brewed and have on tap!

              #8
              Dykeshow if you are wrapped, just move to your oven, and save the propane. It's not getting smoke when wrapped in foil anyway.

              Comment

              • rickgregory
                Founding Member
                • Aug 2014
                • 986
                • Seattle, WA

                #9
                Also, if you're using a standard propane grill without smoke tubes etc you're just roasting it and I'd just do that in the oven. Did my last pork butt in the oven with a cuban mojo marinade and it was fabulous.

                Comment


                • jfmorris
                  jfmorris commented
                  Editing a comment
                  Good point - my son uses foil pouches of wood chips on his gas grill, as does my father - over the lit burner. That or a smoke tube is what would make it smoking. Otherwise, might as well save propane and use the oven...
              • Panhead John
                Club Member
                • Aug 2020
                • 927
                • Houston, Texas
                • Weber 22” Master Touch Kettle, added a side shelf
                  Weber 14” Smokey Mountain Smoker
                  SnS For the Kettle
                  Set of Grill Grates
                  Thermo Pro Remote Dual Probe Thermometer
                  Rotisserie For The Kettle
                  J. A. Henckels Knives
                  Work Sharp E-5 Electric Knife Sharpener
                  Char-Broil Instant Read Meat Thermometer

                #10
                I’ve had a couple of gassers over the years and for wood smoke, this works great with wood chips....$10. at Lowe’s.
                Attached Files

                Comment


                • smokin fool
                  smokin fool commented
                  Editing a comment
                  Have had a few of these, found the best way to use these are put them right on the burner with a combo of dry and soaking wet chips
              • FireMan
                Charter Member
                • Jul 2015
                • 8033
                • Bottom of Winnebago

                #11
                I always use some sorta contraption fer chips on my gasser, unless it’s brats or burgers. Also forget the 203 & go fer poke test. If’s it’s tender, which it might be in the 190 neighborhood. Sounds like you ain’t to far away .

                Comment


                • holehogg
                  holehogg commented
                  Editing a comment
                  Agree poke it.

                • HawkerXP
                  HawkerXP commented
                  Editing a comment
                  Poke it good. Should go in nice and easy. Like a warm knife going through melted butter.

                • Panhead John
                  Panhead John commented
                  Editing a comment
                  HawkerXP Be careful, this is a family website.
              • RonB
                Club Member
                • Apr 2016
                • 13293
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
                  Pizza insert
                  Rotisserie
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  Chefalarm
                  Dot
                  lots of probes.
                  CyberQ

                #12
                Welcome to The Pit. I was gonna say something, but I think it's already been very well covered.

                Comment


                • Panhead John
                  Panhead John commented
                  Editing a comment
                  RonB It’s the thought that counts.

                • RonB
                  RonB commented
                  Editing a comment
                  Panhead John - actually, I try not to think this early in the year 'cause I don't wanna run out of thoughts before the year ends.

                • Panhead John
                  Panhead John commented
                  Editing a comment
                  Hell Ron, I ran out Tuesday.
              • bbqLuv
                Club Member
                • Jan 2020
                • 1231
                • Milwaukie, OR

                #13
                Probe Tender, cook until probe tender. Some wrap when the bark is right, others when it reaches the stall and some don't wrap at all.
                Last edited by bbqLuv; January 23, 2021, 02:56 PM.

                Comment

                • Whiskeyman53
                  Club Member
                  • May 2020
                  • 314
                  • Massachusetts
                  • Smokers/Grills:
                    Camp Chef Smokepro DLX pellet grill
                    Weber Kettle
                    Dyna-Glo vertical offset smoker

                    Favorite whiskey:
                    Knob Creek Single Barrel Bourbon
                    Angels Envy Bourbon
                    Whistle Pig Rye


                    Everyday sipper:
                    Jim Beam Black and Wild Turkey Rye 101

                    Favorite beer:
                    Coffee Porter or Stouts

                    Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.

                  #14
                  Welcome to the pit from the bbq capital of New England, Massachusetts.

                  Comment

                  • Mr. Bones
                    Charter Member
                    • Sep 2016
                    • 9836
                    • Kansas Territory
                    • Grills / Smokers
                      *********************************************

                      Kingsford 24" grill (Free) 'Billy'
                      Brinkmann Smoke n Grill
                      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                      Weber 18" Kettle ($30 CL) 'Lil' Feller'
                      Weber Smokey Joe ($25 CL) 'Lil' Brother'
                      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                      Weber 22.5 OTS DO Code Black ($15 CL)
                      Weber 22.5 OTS E Code Black ($20 CL
                      Weber 22.5 OTS EE Code Black ($20 CL

                      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                      Weber "H" Code 18.5" WSM '86 ($75 CL)
                      Weber " " Code 18.5" WSM

                      Weber 26.75, $199 NFM clearance !!!
                      Weber SJS AH 'Lil' Brother'
                      Weber SJS AT 'Lil' Sister'
                      Weber SJS DE Code (FREE) 'Lil' Helper'
                      Weber SJG M Code 'Lil Traveller'
                      Weber SJS AH Code 'Kermit'
                      (Lime Green)
                      Horizon 20" Classic, w/baffle/tuning plate (FREE)
                      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                      Thermometers:
                      *********************************************
                      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                      Maverick ET-732, (Black)
                      Thermopops, (Red, Yellow, Green)
                      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                      Blue ThermaPen Mk4
                      Orange Thermapen Mk4
                      Pink Thermapen Mk4
                      ThermoWorks IR-GUN-S
                      ThermoWorks Smoke
                      ThermoWorks Open Box Smoke
                      4 Pro Series cable extensions
                      Smoke Gateway

                      Accessories:
                      *********************************************
                      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                      BBQ Vortex, 2 Hovergrills, Top Deck
                      Warming shelf
                      MyWeigh KD-8000Kitchen Scale
                      Backyard Grill marinade injector
                      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                      Bear Paws
                      Meat Rakes
                      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                      Cookware:
                      Probably a ton of cast iron, mostly very old...still cookin'
                      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                      '60's Revere Ware (Mom's), + others found elsewhere
                      60's CorningWare 10-cup percolator (Mom's) Daily driver
                      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                      Tramontina 6.5 qt Dutch Oven

                      Cutlery, etc.:
                      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                      Dexter 12" slicing knife, 6" Sani-Safe boning knife
                      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                      Multiple steels, from all over the planet
                      Crock sticks
                      Diamond stones, various
                      Lansky Sharpening System

                      Tableware
                      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                      Dinner: Guests: Washington Forge, Town and Country
                      Fancy / Formal: Family silverware

                    #15
                    Howdy from Kansas Territory, Welcome to Th Pit!

                    Lookin forward to learnin along with, an from ya!

                    Comment

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                    Meat-Up in Memphis

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