Newbie here - few questions for ya as well!

Discussion in 'Roll Call' started by heyer5, May 4, 2011.

  1. heyer5

    heyer5 Meat Mopper

    Hey everyone!

    I'm a new guy to the forum, love food and wish I had a spot to put a smoker - darned apartment living anyways.  This might be a little long winded, but hopefully someone will take the time to read it and give me an idea!  Thanks in advance ;)

    Alright, got a question for all you knowledgable folks! I have a Masterbuilt charcoal grill, it has two bottom vents and a smoke stack. There is plenty of room inside the grill for a Boston Butt or a pork loin, but I'm curious on how I should go about smoking/grilling it, all while keeping it at a low enough temp to stay moist.

    I have read that I should soak some wood chips in water before use, I've read a day worth of soaking and i've read that they only need to be in the water for 30 minutes. Input? Anyways, I read that I should do a small pyriamid of coals on one side of the grill, once they get white, add the wood chips and the tray of water/apple juice/whatever liquid desired and place the grate back on.

    Wondering where the water tray should go...under the mean beside the coals or on top of the grate next to the meat? I understand smoking is about, well, smoke, and temperature control. I have a theromometer(sp?) on my grill, however I don't think it's the most accurate thing in the world. Any recommendations?

    Also, I will probably be using a spray bottle filled with apple juice/beer - so every time I come out to add more chips/make sure it's working, I can spray it down to keep it moist.

    Sorry for the book, hopefully you'll have some good input for me!

    Oh, go Hawks! (Iowa Hawkeyes that is)
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Stop over at Roll Call, and do an intro, so we can all welcome you.

    There will be charcoal guys here to help soon, but I might just mention that as far as "keeping it low enough", you will want to keep it around 225 or better if you are smoking a butt or a loin, so it gets from 40˚ to 140˚ in no longer than 4 hours.

    You will want to get a good thermometer, because we cook to temp---not time.

    One of the best ones is the Maverick ET-732.

  3. heyer5

    heyer5 Meat Mopper

    A couple views and little response...maybe I posted it in the wrong section?
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Bear, Saw him over there, so I guess he found his way.

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