BayouChilehead
Senior Cook
I am trying to get better at smokin meats. My main problem is constant temp in the smoker (small Char Broil offset). I am trying different things with the coals and vents, like yesterday I made a ring of coal in the fire box and then put the lit coals (about 10) in the middle. I think the lit coals were too many because in about an hour and a half all the coals were ashed over. I am not going to give up, just enjoy the results of practice. Any comments or suggestions are welcome. The butt was a small one I got just forpractice, Here are a few pics of the end product.
Butt after rub marinade over night
Butt in Smoker
Finished
Sliced up
On a bun with fries
Some Pig Candy
Butt after rub marinade over night
Butt in Smoker
Finished
Sliced up
On a bun with fries
Some Pig Candy