Howdy folks! I started this morning wanting to smoke a pork shoulder on my brand new (bought yesterday) pellet smoker. I am glad I didn't. Although the bacon wrapped cheesy chicken bombs I made turned out excellent, there were some issues. The general idea for the process came from Cohort227 and his method can be viewed here...
I changed it up, set my GMGDB at 225, cooked low and slow until the piece I had the probe in reached 160F. This took about 2.5 hours, which is comparable to my Weber Kettle using the snake method at about the same temp. (I've cooked these things a bunch of times before!)
I stabbed another piece to check temp on the left rear and it was at 140F. The middle pieces were at 150F. No big deal, I know to cook to temperature, NOT TIME. So I took off the ones on the right that were cooked to my preferred temp, ran them over a warp 10 Char Broil gasser to get the bacon nice and crisp, let it rest, then had lunch.
Meanwhile, (about 8 beers into the cook) the middle pieces were almost to the desired temp...
TWO HOURS or so later the last pieces came off the left side of the grill.
The 3 zones (if we can call them that for this post) were done, right to left, at 2.75 hrs, 4 hrs, and 5.5 hrs. This is a pretty big difference.
I used the meat probe included with the grill, and since it varied in reading from piece to piece, and the food tasted great, and was cooked perfectly, I can only assume it was correct. (Of course the last pieces to come off were slightly more browned due to the length of time in the heat.
Pics before and after are attached... Comments please?
I changed it up, set my GMGDB at 225, cooked low and slow until the piece I had the probe in reached 160F. This took about 2.5 hours, which is comparable to my Weber Kettle using the snake method at about the same temp. (I've cooked these things a bunch of times before!)
I stabbed another piece to check temp on the left rear and it was at 140F. The middle pieces were at 150F. No big deal, I know to cook to temperature, NOT TIME. So I took off the ones on the right that were cooked to my preferred temp, ran them over a warp 10 Char Broil gasser to get the bacon nice and crisp, let it rest, then had lunch.
Meanwhile, (about 8 beers into the cook) the middle pieces were almost to the desired temp...
TWO HOURS or so later the last pieces came off the left side of the grill.
The 3 zones (if we can call them that for this post) were done, right to left, at 2.75 hrs, 4 hrs, and 5.5 hrs. This is a pretty big difference.
I used the meat probe included with the grill, and since it varied in reading from piece to piece, and the food tasted great, and was cooked perfectly, I can only assume it was correct. (Of course the last pieces to come off were slightly more browned due to the length of time in the heat.
Pics before and after are attached... Comments please?
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