G
Guest
Guest
I have been using lump and chunks but on the advice in here decided to try charcoal and
Jim Minion's method of top down burning.
Yesterday, I cooked a butt using Royal Oak with the wood chips mixed in. (Mesquite)
Not the best wood but I had some of that already and decided to use it instead of buying plain charcoal and adding Oak chunks for smoke.
I got pretty good results. Filled the ring
and got 12 hours at ~225 degrees, a 3 hour nap... and an excellent 7 lb pork butt. I
had to stir and add some wood chunks (no more coals left) during the last hour for a total of 13 hours. Fell apart coming off the grill and pulled very easily.
I could swear that I could smell it when the
meat pulled from the bone. All of a sudden more of a meat cooking smell that a smoke smell. It came off soon after that.
I know that plain (without wood mixed in)
charcoal will probably burn slower but does Kingsford burn slower that Royal Oak?
I have noticed some of you saying you get longer times.
Jim Minion's method of top down burning.
Yesterday, I cooked a butt using Royal Oak with the wood chips mixed in. (Mesquite)
Not the best wood but I had some of that already and decided to use it instead of buying plain charcoal and adding Oak chunks for smoke.
I got pretty good results. Filled the ring
and got 12 hours at ~225 degrees, a 3 hour nap... and an excellent 7 lb pork butt. I
had to stir and add some wood chunks (no more coals left) during the last hour for a total of 13 hours. Fell apart coming off the grill and pulled very easily.
I could swear that I could smell it when the
meat pulled from the bone. All of a sudden more of a meat cooking smell that a smoke smell. It came off soon after that.
I know that plain (without wood mixed in)
charcoal will probably burn slower but does Kingsford burn slower that Royal Oak?
I have noticed some of you saying you get longer times.