4 degrees - pork

[R.D. Harles]

It's about 4 degrees here in chilly Oshkosh, WI.
Just put on four 4lb pork butts. I'm assuming
the cold weather will kill my fuel faster but
so far temps in the grill are holding steady
at 235-240 with a full ring and vents 1/2 open.
I anticipate pulling some beautiful pork at
about 8 o'clock tonight. Most will be packed
away in the freezer for 20 people on SuperBowl
Sunday.
Go Packers! - wait a minute, they didn't make it....
next year!

 

[Tony Weisse]

R.D. - How'd it turn out? I've done a few low temp cooks here in Slinger without much problem. Add a little wind, though, and it's a bear to keep temps running right.

 

[Tom Raveret]

i have an area shelterd from the north and west and soomewhat from the north east and that helps termentously with temo control. I'm thinking of building a wind screen like the one that was featured this month because you are right its clearly the wind not the temps that get in the way of temp control. I'm trying to do a couple fo 7 lbers every couple fo weeks and the waather hadnt had oo much of an impact on it. Minion method just seems to keep it purring away at least for the first 10 hours or so. I think were using fuel a bit faster when the wind gets in the way but for my last 15 lb cook it went on a t 10:30 pm and off at 2:00 the next day. Don't know how doing 4 half butts will affect you. It was an exciting ride for th Pack this playoff season. Sad that the Phillie game got away from em but when Minnesota choked anything else was bonus!!!

 

[R.D. Harles]

After 11 hours, the coals started dying out.
The internal pork temp was @ 177. I added more
charcoal to get get the cooker temp back to about
240 degrees (It had dropped to 215). About an hour later the smoker was at 235 but the meat temp began to drop and it was 10:00 pm and about 1 degree outside.
Time to foil and put in the oven!
At an oven of 350, it took only 1/2 hour to get the
4 - four pounders up to 195 internal. I took them
out and pulled 'em. Very juicy and easy to pull.
They were awesome! Finishing in the oven seems
to make little difference.