Taking my new Weber e670 through a long cook. Smoking a 12lb shoulder on it over night. I only plan on adding smoke for the first 2 hours or so. Looking forward to some nice BBQ in the morning. I will say, this grill takes a lot of work to hold temperature. I have found myself fiddling with it way too frequently. So far the smoke is going well but I'm not sure if leave this one unattended over night. We'll see how it goes. Pictures to follow.
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Pork shoulder on a Weber
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bollingknowles If you are concerned about holding temps, I suggest getting a PartyQ or something similar. I have a 22" Weber kettle with a SnS and a PartyQ. The PartyQ is probably not needed but old habits die hard...lol
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Last edited by Jon Solberg; May 8, 2016, 11:54 AM.
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I guess what I'm trying to say is it seems easier to hold a temp above the cooking great then on it. I put a cook rack or sheet pan if I'm baking on the riser rack. It's by no means set and forget.Last edited by Jon Solberg; May 8, 2016, 11:50 AM.
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I have no idea why this is. Maybe it's less drafty up there or something.
I can't wait to hear how you cook turns out.Last edited by Jon Solberg; May 8, 2016, 11:59 AM.
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Awesome cook sir. Pat yourself on the back for gassing that. It is by far the hardest smoking to do IMO
Take a bow and enjoy! You earned that
Pork!Last edited by Jon Solberg; May 8, 2016, 01:21 PM.
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Charter Member
- Jun 2015
- 306
- Wash DC & environs
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Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.
That looks good enough to eat. I agree with Jon - That is a nerve-fraying task. I have a pork shoulder on my list for this Summer, but I also expect to sit up with it and fret even though I have long experience with charcoal. I am impressed.
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Charter Member
- Dec 2014
- 7355
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
Everyone loves their cooker for their own reasons. I love my egg because there is no fretting as I sleep,through the night. Reverse searing takes a little more attention though.
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