Smoked Pork Butt Test Cook in the Vertical Propane Smoker.
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- Опубликовано: 14 окт 2020
- #therollinggrill
Smoked Pork Butt Test Cook in the Vertical Propane Smoker. As mentioned in my previous video below this smoker is perfect for beginners to bbq. What temperature to cook bbq at and internal temps and smoking woods are discussed in this video! Happy BBQ Smoking!
Propane Smoker for Beginners! Alcove Smoker Review. • Propane Smoker for Beg...
Enjoy and as always Good Food and Good Vibes!
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thanks man, i just got this same smoker and i have literally never seen anyone smoke anything in my life so this video was super helpful.
I just got a vertical propane smoker, new to smoking. Thanks for the vid!!
Right on 👍🏾! Thanks r watching
Nice work, pork looked amazing! Have the same smoker and definitely vouch for it.
Got alot of answers on pork roast and cooking with propane upright smoker. Its about time someone out there keeps it simple. Thanks for advice on pork roast...hittin it this weekend. Good show
Awesome! I'm glad the video helped. Thanks for watching!
wireless thermometer is amazing. for knowing where you're at temp wise. I usually probe it right before I pull it our with an instant thermometer to double check. 190 degrees is the goal for pulled pork.
Yum!
That's what I am talking about looking good my brother. I have a master pro propane smoker haven't did a pull pork yet, but after watching this video I will very soon.
Right on
Same smoker thanks for this video! Whats your best recommendations for dry/soaked chips or chunks? Finding its not smoking very well with the soaked chips. thoughts?
Thanks from Australia 🤓🇦🇺
You’re welcome! Thanks for Watching!
I quit using the bottom pan also. The water just evaporates and u cool down the smoker if you open it every hour. I just use the pan on the bottom shelf. Line the pan with aluminum foil, so it cleans up easier. Also take out the extra racks if you're not using, so you don't have to clean them up everytime. I used a seperate temperature gauge and and mine only hits about 260 degrees so I leave the burner on high all the time. seems to work just fine.
Poppa Johns .... Sauce is the boss. I like this guy. Hes on to it. Lets eat.
So good!
I just put mine together. Just in time for Superbowl.. Thanks for the great video and tips..was wondering how many times or how often you have to had wood.
Glad it helped!. I start with the wood chunks and maybe during the cook I'll drop some fruit wood chips like cherry or apple. So basically No more than twice during the cook.
Just curious- do you load the food when the thermometer reads the temperature? Whenever ai open it I lose all my heat and it takes 30 minutes just getting back up to temp and barely smokes
Looking good!
Thanks!
Hes all Pro. He told the secret !! Pour the drippings all over it.
Dang , that bone came out clean !! Yeah Boy. Thx +5 vid
Thanks for watching!
Man, even though the lighting is a bit off and it's hard to get a good look, watching this made me want to go store and grab me a pork butt to smoke right now. It looked delicious! Thanks for posting. Do you have a link to the grease separater (sp?)?
Thanks! You can find the grease separator on Amazon www.amazon.com/Swing-Way-4-Cup-Release-Separator/dp/B004WMOR6K/ref=sr_1_8?dchild=1&keywords=fat+separator&qid=1603488462&sr=8-8
That lighting scared tsom lol
💥yea boy!💥
Right on!
Great Review / How was The Smoke 💨 Profile on the Pallet / I Personally Don’t Like Propane 🔪🇺🇸🔥💨
Good smoke penetration and flavor. Not over Smokey at all and you would never know it was smoked in a propane cooker.
How about that smoker! Last couple I smoked I decided not to crutch, talking about a good bark! Good Luck.
I love it! Your right it would be just fine not to wrap it and the bark in the cooker is great!
If you were to do 2 butts in this particular smoker would you recommend putting them side by side or one above the other seperatly racked ?
I would definitely do separate rack just so you can get good airflow and smoke over both Butts.
@@TheRollingGrill thank you for the advice. Should I stagger them to keep from dripping fat onto the bottom butt ?
I have a similar smoker - my question concerns the wood. Does the wood need to continue to smoke the entire time the meet is cooking? Do you soak the wood or use it dry?
Good question! The wood does not need to smoke the whole time. i would say give it about at a minimum 4 to 5 hours of smoke and the rest of the cooking time you can just wrap it up and finish the cooking without the wood. In a pit like this one i like to wet the wood chunks but dry works fine also
At what temp should you wrap it
about 160 degrees internal usually after about 5 to 6 hours of smoke
My propane smoker gets too hot even at the low setting it’ll reach 300 degrees how can I get the temp lower???
Add a water pan on the bottom rack of the smoker and that will help regulate the temp and cool the pit down.
@@TheRollingGrill I have a water pan as well the low setting on the grill still has a high flame not sure how to lower the amount of propane coming out
@@arshamgolniakan6428 I turn my tank down a little (not fully opened)
And I add ice to the pan of water.
are you using the guage on the bbq or a digital thermometer to determine internal temp?
Someone say something about a couch