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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Boston butt Cajun*Bandit Smoker stacker

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  • Top | #1

    Boston butt Cajun*Bandit Smoker stacker

    My first long smoke

    I'm really satisfied with my new smoker and wanted to right a review using Fogo charcoal large lumps.

    Pork came out extremely tender and juicy.
    I don't think I needed to rest it in the cooler for 2 hrs.

    9# Boston butt
    Cajun Bandit Smoker stacker
    Texas style recipe

    Cleaned grill out real good and replaced lower vent. Probably should have added some ash to help the vent seal a little better being that it is new.

    Placed 2 fire grates in bottom perpendicular to each other to help keep small bits of charcoal from falling through.

    Covered gas ignitor (Weber) opening with foil tape because it was letting in air. I don't use it anyway.

    Rubbed the night before with:
    Rub good with olive oil.
    Mix together and rub it good:
    (Approx measurements)
    1/4 cup fresh ground black pepper
    1/4 cup kosher salt
    1 tbsp paprika
    1 tsp garlic powder
    1 tsp onion powder

    Placed 4 large chunks of apple wood around in charcoal ring with the first one being up close to the starting cube. Don't need the chimney. This stuff lights fast.

    Filled charcoal ring with large chunks Fogo lump charcoal.
    Lit 1 Weber lighter cube in center bottom and covered center over cube with medium chunks of lump.
    (Medium chunks probably caused heat to rise fast).

    Covered water pan with foil before adding hot water for easier clean up to about 2 inches from top.

    Goal is 250°+/- grill temp.

    6:00am.
    Lit smoker.

    6:15am
    Grill temp 255°

    6:20am
    Put meat on.
    IT is 36°.
    Use binder clips of needed to help seal lid tightly closed.
    Grill temp went up to 286°. Shut it down to bring temp down.

    6:45am
    grill temp 281°.
    IT 40°.

    6:55am
    275°. Opened lower vent right in between first 2 holes, I'm guessing about 1/4 inch.
    IT 45°.

    7:30am
    grill 254°
    IT 72°

    8:00am
    251°
    IT 85°
    Spritz with apple cider vinegar.

    8:20am
    grill 244°. Opened bottom vent to the second hole.
    IT 102°.
    Don't see much smoke at all coming out.

    8:35am
    237°
    IT 109°. Gonna open up some more, 2 1/2 holes. Top vent nearly 1/2.
    Spritz again.

    9:00am
    temp jumped up to 302°. Shut it down again. It takes off when I open to Spritz it.

    Note:
    I forgot to clamp lid down with paper binder clips last time I spritzed. I think this is why temp started going up.
    I hit the side to loosen up some ash and shake the charcoal up a bit and then I quickly opened and closed the bottom vent to try and help and limit air intake by spreading the ash around under vent.
    Cleaning the grill real well before I think had been a problem getting the lower vent to close and seal out air.

    9:40am
    temp is dropping. Now 270° from 208°.

    9:50am
    256°

    10:00am
    248°
    Time to open up a bit.

    10:20am
    4 hours so far.
    Temp 248°
    IT 146°

    10:37am
    IT 150°

    I0:50am
    IT 153°
    Note:
    Tried something different.
    Closed bottom vent. Spritz the meat. Then reopened the vent. Hopefully this slows incoming air to try to keep fire from gaining to much temp from opening.

    11:00am
    Temp still climbed to 256°.
    Closed all vents until temp comes back down.

    Note:
    I think when opening up to Spritz I should close all vents and wait until temp rise climbs and falls again. Then reopen.

    11:05am
    Seems to be working
    temp back down to 251°.
    IT 155°
    Reopening vents.

    11:30am
    249°
    IT 159°

    11:50am
    Temp 249°
    IT 161°
    Spritz

    Note:
    It worked. I closed all vents, spritz the meat. Closed it up. Waited until temp restabilized and then opened vents again.

    12:30pm
    IT 163°
    257°
    Spritz
    Wrapped meat with 3 layers tinfoil
    Replaced meat probe through foil.
    IT 170°

    Note:
    Meat looks incredible good. Nice bark. Fat broken apart.

    12:38pm
    283° temp coming down.

    2:00pm
    257°
    IT 185°

    3:15pm
    IT 199°
    246°

    Note:
    9 hours
    Removed meat and wrapped with a blanket still in the foil not opening it up and put it in a ice chest with heat probe. Must not let it get below 145°.

    3:23pm
    Carry over cooking is already at 202°.

    4:00pm
    IT still at 200°

    6:00pm
    IT still at 185°

    6:45pm
    Still at 178°

    Note:
    Using lump charcoal has been good after I learned what I needed to do to maintain temps like:

    Use large chunks of lump charcoal in the smoker for smoking long cooks. It's easier to control the heat. Use the smaller pieces for other cooks like steaks, hamburgers, chicken, links etc.

    Use a water pan. Wrap it in foil to help with cleaning.

    Put meat on right away after lighting and getting smoker set up. It was fast getting to 250°.

    Close down all vents when ever I need to open up the grill for anything. Wait about 10 or 15 minutes until temp re-stabilizes to just below goal heat before re-opening vents.

    If it starts getting a little hot, smack the side of the smoker to shake up the ash and lumps. It helps it to cool down a bit.

    After cleaning the bottom of the kettle around the vents, add some ash down in the bottom to help with sealing the bottom vent.

    Click image for larger version  Name:	20190810_191227.jpg Views:	1 Size:	3.06 MB ID:	728369Click image for larger version  Name:	20190810_185132.jpg Views:	1 Size:	3.11 MB ID:	728370
    Last edited by Joetee; August 11th, 2019, 06:22 AM.

  • Top | #2
    Good lookin' butt.

    Comment


    • Joetee
      Joetee commented
      Editing a comment
      It was really good. Just seemed to be a little greasy. I'm thinking that's because I put it in a cooler for a couple hours. Meat just feel apart.
      But what I was doing was practicing for my first brisket next week end.
      Thanks

  • Top | #3
    What did you use in your spritz. Did it add flavor to the meat. You had a water bowl. Your opening the smoker interfered with the cook causing more fluctuations, that if you didn't spritzt. Read Meatheads pulled pork recipe and some of the pulled pork smokes done by other guys on here. Spritzing cools down the meat and really doesn't do anything for the pork. For example if you used apple juice use apple wood for the flavor.

    It looks like it came out pretty darn good.

    Comment


    • Joetee
      Joetee commented
      Editing a comment
      It was suggested from the recipe I followed, another site, to Spritz with apple cider vinegar to help it not dry out I guess. But he didn't use a water smoker. Not sure what it's called but a side by side maybe. But I can see what your saying. Probably didn't need it.
      The large lump was easy to maintain if I kept the lid shut. I'll try that next time.
      Thanks

    • Henrik
      Henrik commented
      Editing a comment
      I'm with mountainsmoker. Skip the spritz for a butt. Just let it cruise. If you're lookin' you ain't cookin' :-) It will be to your favor, the butt doesn't need it.

  • Top | #4
    I sense you had a lot of fun going through the motions (and emotions☺) for your first long cook.
    No butts but that Butt looks mighty good. I still think a hold makes a difference no matter how tender the protein seems when the cook is done.
    Agree if you have a water pan no need to spritz. It does add to the cooking time.
    Good job Sir.

    Comment


    • Top | #5
      Great lookin’ butt! I agree. I agree with others. Skip the spritz, not needed. And the rest in a faux cambro is important.

      Comment


      • Top | #6
        The cook looks good. You thought it was greasy. Did you trim the fat cap and other excessive fat areas. There is plenty marbling a Butt, so I don’t think you can over trim them. Also, wrapped in a an ice chest for a couple of hours allows the various muscles to separate, and you can remove the excessive fat that separates them as you pull the meat.

        Comment


        • LA Pork Butt
          LA Pork Butt commented
          Editing a comment
          Joetee it will be messy, but it should absorb some fat and make the bark a little firmer. I would be interested in knowing the results if you wrapped in butcher paper during the stall. Cooking at 275 might render more fat.

        • Joetee
          Joetee commented
          Editing a comment
          Has anybody had good results wrapping a pork butt in butcher paper instead of foil?

        • Joetee
          Joetee commented
          Editing a comment
          @LA Pork Butt
          Well I wrapped a 9 pounder with butcher paper at the stall.
          I smoked at 275°
          It took 11 hours total to get to 196° IT.
          I put it in a cooler for a couple hours to rest while we got ready and went to sons house to serve.
          It came out amazingly perfect.
          When I removed to wrap, it was 159°, the bark felt a little crispy. Which was fine and looked great. After the butcher paper wrap it still had a sort of firm bark but not as crispy. Probably because of the cooler for a couple hours.

      • Top | #7
        Outstanding cook and results.

        Comment


        • Top | #8
          looks good and nice write up!

          Comment


          • Top | #9
            LA Pork Butt
            That latest pork butt came out superbly wonderful. All the family couldn't say enough how great it was.
            Thank you for your advice.
            Now.... What to smoke next? LOL

            Comment


            • HawkerXP
              HawkerXP commented
              Editing a comment
              Did you do that brisket? How did it turn out?

            • Joetee
              Joetee commented
              Editing a comment
              @HawkerXP
              Yes I smoked the brisket last weekend. It came out perfect. Wonderful for my first brisket.
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