Up early/late smoking a pig - Page 21

djbrown · 08-02-17, 02:41 PM

Quote:

Originally Posted by Timber

I've had my Vision Kamodo for years and have yet to smoke anything of any significance. I've done smaller thing like pork roasts but never a butt or a brisket. I have trouble keeping the temps consistent over a longer cook. I've been toying with the idea of getting a one of those temp regulator things but the price always prevents me from pulling the trigger.

Are you letting it 'heat soak' for a bit before attempting a longer cook? I've had a Visions grill for about 6 months and have done numerous butts, briskets etc..

Start with a full load of lump. Start the fire, leave lid open for 10 minutes
Close lid, open vents full until you get within 25-50 degrees of your target temp.
start shutting the vents and let temp stabilize for 30-45 minutes.

After that, it's pretty much set it and forget it.

Timber · 08-02-17, 02:46 PM

I'm skipping that leave the vents fully open step. I always heard that adjusting from overshooting your temp takes much longer so I start with the vents mostly closed after I close the lid.

Deftones · 08-05-17, 01:31 PM

So anyone ever have this happen before? I've got an almost 9 pound pork shoulder, bone in. I put it on the smoker at 6:30 am, since I've run anywhere from 8 to 12 hours for these. If it's done earlier, I just put it in cooler for a few hours. Well, I just temp'd this thing with 2 different thermometers at numerous places and it's almost to temp. 5 hours. I did it on 275, which is a bit higher than I usually do, just to ensure it's done for this party I am having. Anyway, it's like there was no stall at all. Just went all the way up and got to temp. Thing is, I tried to wiggle the bone and it's still firmly lodged in there. So I am in a quandary. I don't want to overcook this thing, but I also don't want it undercooked to where it's not tender. Help?

Abob Teff · 08-06-17, 10:31 AM

What was the result Deftones?

Deftones · 08-06-17, 06:39 PM

Quote:

Originally Posted by Abob Teff

What was the result Deftones?

Surprisingly one of the best ones I have done. I have zero idea what happened. Never had one that bypassed the stall. Everyone enjoyed it so won't complain.

pyro383 · 08-09-17, 10:40 AM

Well I snagged the Camp Chef Pellet SE from Walmart $169 and pellets 40lbs/$10

Sdallnct · 08-09-17, 03:18 PM

Quote:

Originally Posted by Deftones

So anyone ever have this happen before? I've got an almost 9 pound pork shoulder, bone in. I put it on the smoker at 6:30 am, since I've run anywhere from 8 to 12 hours for these. If it's done earlier, I just put it in cooler for a few hours. Well, I just temp'd this thing with 2 different thermometers at numerous places and it's almost to temp. 5 hours. I did it on 275, which is a bit higher than I usually do, just to ensure it's done for this party I am having. Anyway, it's like there was no stall at all. Just went all the way up and got to temp. Thing is, I tried to wiggle the bone and it's still firmly lodged in there. So I am in a quandary. I don't want to overcook this thing, but I also don't want it undercooked to where it's not tender. Help?

Well that's why slow smoking is as much an art as a science.

I have absolutely stone cold down how to do pork. I get amazing results every time. Mainly based on keeping everything the same I can.

However, I've had a heck of time with brisket. Which is disappointing for a Texan. Its so inconsistent, I rarely make it. As winter rolls around, I might try it again.