- Jan 18, 2008
- 5
- 10
Okay...I fired up the old girl (Brinkman Gourmet Charcoal) today for a nice pork butt smoke. I had issues with the charcoal chimney due to some high winds...but after awhile I got 'er going. I put down a layer of unlit lump, which I assumed (probably incorrectly) that this was sort of the minion method. That worked as well as assuming, I'm thinking.
So anyway...can someone give me the idiots version to getting a good fire, then what to do after to keep it going at a good temp. I'll admit that the ol' Brink held temps really well until I forgot to tend to to and it dropped a lot. I've got the butt in the oven right now getting her up to 205. She is at 194 as I am writing this (I found a cool wireless thermo as Wally World today when I went to get some Made in the USA Royal Oak). I'm not sure this butt will turn out as there was some white smoke when I added some chunks of wood...probably too many! Ya live and learn. I'm still going to try out the finishing sauce and see how she rolls. Maybe it'll be good!
Thanks!
So anyway...can someone give me the idiots version to getting a good fire, then what to do after to keep it going at a good temp. I'll admit that the ol' Brink held temps really well until I forgot to tend to to and it dropped a lot. I've got the butt in the oven right now getting her up to 205. She is at 194 as I am writing this (I found a cool wireless thermo as Wally World today when I went to get some Made in the USA Royal Oak). I'm not sure this butt will turn out as there was some white smoke when I added some chunks of wood...probably too many! Ya live and learn. I'm still going to try out the finishing sauce and see how she rolls. Maybe it'll be good!
Thanks!