I've been smoking chuckies at 225* but decided to try one at 275*. When we cook a pot roast in the oven it's at 325* and about 3 hours makes a fall apart roast, so I figured 275* should be easy and quicker than 225*. It worked great, but I didn't get a smoke ring, ( straight from the fridge to the kettle + SnS). That's no biggie, but is that odd.
Since it didn't happen without a photo, here's your blanking photo...
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
That looks delicious. I am personally a fan of the 275* temp range for a lot of stuff... That is where my stick burner and my PBC both seem comfortable and I think it works out just fine.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I really like the 250-275 range for pork butt and chuck roast ..... Seems like the sweet spot, to me. Doesn't stall as bad, but cooks slow enough to really attack the collagen and fat and break it down nicely. I don't worry a whole lot about smoke ring.
I like 250-275 to get things moving along. But man oh man, a nice looooooooong 225 cook with the Slow 'n Sear on a brisket, or running 225-235 in the Pit Barrel for 14-15 hours with multiple briskets, turns out some sweet beef.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I like 250-275 to get things moving along. But man oh man, a nice looooooooong 225 cook with the Slow 'n Sear on a brisket, or running 225-235 in the Pit Barrel for 14-15 hours with multiple briskets, turns out some sweet beef.
Brisket and ribs of any sort go on at 225-235. I was more thinking about things like pork butt and chuck roast ... Lots of fat and collagen to be broken down. They seem to cook really well, in my experience, in the 250-275 range. :-)
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 Griddle
Grill Grate for SnS
Grill 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 Package
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 (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
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
Since smoke ring and taste are not connected, don't worry about the smoke ring.
OKAY, yes I do.
I put my cold protein on at about 180-190, depending on how heavy the smoke is. Then run 200-220 for a while before going 225-250. The smoke ring, as I understand, happens early in the cook.
Nonetheless, sometimes I don't get a smoke ring, or not much of one. Happens.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Since smoke ring and taste are not connected, don't worry about the smoke ring.
OKAY, yes I do.
I put my cold protein on at about 180-190, depending on how heavy the smoke is. Then run 200-220 for a while before going 225-250. The smoke ring, as I understand, happens early in the cook.
Nonetheless, sometimes I don't get a smoke ring, or not much of one. Happens.
Thanx richinlbrg - I'm not worried about taste, but I am curious about the lack of smoke ring. It's my understanding that the chemical reaction that causes the smoke ring stops once the meat reaches a certain temp. So putting cold meat in a cool smoker should increase the chances of a nice smoke ring.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Thanx richinlbrg - I'm not worried about taste, but I am curious about the lack of smoke ring. It's my understanding that the chemical reaction that causes the smoke ring stops once the meat reaches a certain temp. So putting cold meat in a cool smoker should increase the chances of a nice smoke ring.
Yes. Try what he & Fuzzydaddy do, put the meat on while the kettle is heating up. I think the meat temp is about 170 where the pink myoglobin lock stops. The more combustion gases that reach the meat before it heats up to ~170 the deeper the ring will be, in theory. Eventually the heat wins of course, but we can play with things to alter the level in many cases. The more combustion you have, the higher the temperature of the fire (but not the air), and the colder the meat, and the lower the initial cooking temp, the deeper the ring will be. Cooker type, fuel type, fire temperature, humidity all play a part. I get deeper smoke rings on a stickburner than a kettle with charcoal & wood when the air temp is the same. Why? I'm no scientist but I suspect the higher oxygen burn in an all log fire carries more of the good stuff to the meat. I struggle to get a 1/4" smoke ring on the kettle, sometimes a pinch less. The obvious difference between the two is high oxygen fire vs low oxygen fire to achieve the same cooking temp.
RonB , Huskee , I posted pics in the show us what you're cooking thread. I cooked a port butt and shoulder yesterday, and did it just like I said. 39*F meat put on the SnS'd kettle at about 185*F. Ran around 190-200 for a couple hours, and never over 225*F through the 6+ hours, and had no discernible smoke ring.
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