Bud Brewer
New member
So last weekend I fixed 4 racks of ribs (2 St. Louis & 2 BB) and they turned out pretty well. (Sorry, no pix as I still live in the dark ages and will give up my flip phone only when I have no other options. I just don't want to pay my cell phone provider for data that I won't use.)
Anyway, my cook was much better than when I used my PBC, but had a few issues (have a 22.5 WSM). First lesson is to make sure you know your charcoal. I did practice runs w/one charcoal, but had to use another when I cooked. It was hard to light, get to temp and then hold temp. This caused the cook to go longer than expected, but was still pleased w/the final product.
Second lesson was to realize that when you drop that much cold meat in the cooker, it's going to take a bit to come up to cooking temp. Patience....
With that said, I have a question. Next cook is going to be pork butt. Planning to do 2 or 3 to feed my co-workers at the shop. Is it better to bring the cooker to a higher temp, put in the meat and let the temp drop to something hopefully near cooking temp...bring the cooker to cooking temp (looking at 225), put in the meat & let the temp drop & then come back up...or just dump the chimney and put the meat on at the same time and let it come up together? For this cook, I'm still going to run water in the pan as a cushion for temp control, but will heat it up on the stove before dumping it in the pan to help save energy from the charcoal.
Any thoughts are always appreciated. Have a good evening!
Anyway, my cook was much better than when I used my PBC, but had a few issues (have a 22.5 WSM). First lesson is to make sure you know your charcoal. I did practice runs w/one charcoal, but had to use another when I cooked. It was hard to light, get to temp and then hold temp. This caused the cook to go longer than expected, but was still pleased w/the final product.
Second lesson was to realize that when you drop that much cold meat in the cooker, it's going to take a bit to come up to cooking temp. Patience....
With that said, I have a question. Next cook is going to be pork butt. Planning to do 2 or 3 to feed my co-workers at the shop. Is it better to bring the cooker to a higher temp, put in the meat and let the temp drop to something hopefully near cooking temp...bring the cooker to cooking temp (looking at 225), put in the meat & let the temp drop & then come back up...or just dump the chimney and put the meat on at the same time and let it come up together? For this cook, I'm still going to run water in the pan as a cushion for temp control, but will heat it up on the stove before dumping it in the pan to help save energy from the charcoal.
Any thoughts are always appreciated. Have a good evening!