Quote:
Originally Posted by OLS
Remember the cardinal rule of smoking, since you are going for the guest-feeding routine....THIN, BLUE smoke,
no billowing white or gray smoke. Glad to see you are enjoying the cave-man's art...I know I never smoked
anything until about three years ago, and now I am addicted. it's such a great thing to have delicious
meat that tastes better than you can get in a lot of "barbecue" places and to have it last so long in the fridge
if you can't get to it fast enough. The magical smoke rocks.
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That's what I did (regarding smoke). BUT, I had a huge problem with temp off the bat. It was where it was supposed to be. Actually getting down to 225 by the time I was ready to put the butt on the grill. So I threw a few more pieces of lump coal on there, closed the intake almost completely, and opened the exhaust wide. I checked on it about 35 minutes later, and the temp was approaching 400
I ended up opening it up, removing some coals, and keeping an eye on it. It worked really well, but the damage had been done. It almost cooked the ouside of the butt too fast, so the smoke did not penetrate as far.
Only one person commented on it being "not as good as last time." But that particular person judges quality of the cook by intensity of the smoke flavor. I like to taste the meat, rub, AND smoke. But it was even too mellow for me to call it any amount of a success.
Oh well, it's all a learning process anyways.