Mike in VA
New member
Hello all,
I’m relatively new to the smoking scene, but have a few smokes under my belt. My last attempt was a pork butt for 12 hours, using Kingsford classic. It was a hit with the family!
For Mother’s Day, I’m doing it again, but with two changes: I’m doing TWO butts, and am using Kingsford Competition (it was on sale at BJs). I’m picturing one butt on the top grate (like the first smoke I did), and the other on the lower grate.
So, my questions are:
On a WSM 18.5” with a butt on each grate, which hunk of meat gets the temp probe?
How do Kingsford competition briquettes differ from the classic in terms of longevity and heat output?
Thanks for any tips!
I’m relatively new to the smoking scene, but have a few smokes under my belt. My last attempt was a pork butt for 12 hours, using Kingsford classic. It was a hit with the family!
For Mother’s Day, I’m doing it again, but with two changes: I’m doing TWO butts, and am using Kingsford Competition (it was on sale at BJs). I’m picturing one butt on the top grate (like the first smoke I did), and the other on the lower grate.
So, my questions are:
On a WSM 18.5” with a butt on each grate, which hunk of meat gets the temp probe?
How do Kingsford competition briquettes differ from the classic in terms of longevity and heat output?
Thanks for any tips!