Quote:
Originally Posted by ucla695
As far as the grill temp goes, I wanted to get it down to 250-275*, but I think the weather and the wind messed with it. Next time, I’ll try using 6 lit briquettes and a water pan over them and see if that helps.
Anyway, If I can find a way to get the temp down, I'll try a pork butt.  |
Congrats on the cook. One great thing about learning a new cooker is you get to eat the mistakes!!
When I used to use a Weber kettle as a smoker, and I did it a bunch, I would start with what I called a heavy half of a chimney of briqs. I would add 7 briqs and hour and I could run at 225-250 all day long. YMMV... but that was what worked for me.