August 16

2 comments

Char-Griller Smoker Winter Smoked Pork Butt

By SmokerBBQ

August 16, 2012

Char-Griller Smoker, Smoked Pork, Smoked Pork Butt, Smoked Pulled Pork

Mesquite Wood Smoked Pork Butt

This Char-Griller smoker chef is using mesquite wood for smoking a pork butt. There’s snow in the grass and this smoker has definitely got the right idea. Why wait till summer to smoke a pork butt? There’s really no better time to break in an offset smoker than the moment it arrives and this smoker is definitely putting their smoker to the test.

At first glance, this looks like great smoke with a super potential outcome. Who doesn’t start to drool just thinking about the possibilities for meals built on a smoked pork butt foundation. Things like shredded pork with barbecue sauce and coleslaw pop right into our thoughts.

Future thinking is great if you can properly execute in the present. There seems to be an issue with this particular recipe. There’s likely nothing wrong with the meat or the preparation of the rub or even the application. In this case the problem seems to be that the chef put too much charcoal in the firebox, or maybe not. It looks very full to us and it’s not surprising that the Char-Griller is quite hot.

Char-Griller Smoker Too Hot

Unfortunately, while the smoker is doing a great job of holding in the heat, it’s doing it too well. The bottom line is that it’s too hot. This chef is working on the overheating issue by wedging a hunk of wood in the firebox area. We don’t think this is what the folks at Char-Griller really had in mind when it comes to properly moderating the temperature of the smoker.

Has this ever happened to you on this type of smoker? What do you recommend to fix this problem? Share your thoughts on how to better moderate the heat in this Char-Griller smoker or any other smoker for that matter. Please leave a comment and share your tips.

SmokerBBQ

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  1. It takes 3 parts to make a fire; heat, fuel & air. The easiest thing to control is the air flow to regulate your heat. I noticed that you had the top chimney vent open all the way, along with a piece of wood holding the firebox door open. This is allowing too much air flow through the cooking media, therefor accelerating combustion past the point needed. I have a Char-Griller Outlaw, without the firebox. With the Outlaw, the larger size allows me to cook with indirect heat, by using the right side for the fireside and placing my roast on the left side, on the upper rack about 4-6 inches from the left side of the grill. I use about 60 or so briquets (Kingsford) to start. After the coals get glowing, I spread them out so they are about a foot long in the right side, keeping enough room so there are no coals under the area where your meat will sit. Put your roast on the upper right side, add some smoking wood (take that 2 1/2 inch branch you were using to prop your firebox open and slice ‘er up into approx. 1″ slices, which should be soaked in water for 2 hours prior to use), and lay 3-4 of these slices on top of your hot briquets, and close the lid, close the chimney, and close your vent on the right side so about 1/4- to 1/3 remains open. This will create a controlled “draw” of air to your burning chamber. See what your temp is about 15 mins. later. If you need it hotter, open the side vent more, too hot….shut the vent some or all. A nice temp for a tender juicy bone – in pork butt is 240-250. Be patient it gets easier as you get used to your equipment. Add 10 or 12 briquets as needed (45mins – 1 hour) and a slice or 2 more of the wood as needed. (Keep in mind, that meat will take smoke only the first 5-6 hours, as the pores in the meat swell up and close after that, keeping the smoke out, but at the same time sealing in those moisturizing juices. No use adding wood after then. Keep adding charcoal as needed and adjust side vent if needed as the temp should be pretty well set by now. The remaining time is needed to convert the connecting tissues in the meat from collagen into gelatin. A 5 pound piece (bone in) should take 10 – 12 hours @ 235-250 degrees. Insert a probe or meat thermometer into the top of the roast to check for resistance. You should feel very little resistance when the meat is done. Patience needed. When it’s done, remove from your cooker and set in a shallow pan and leave it for 20 or so minutes. This resting time is needed so the meat will retain more juice, leaving you a much moister product. After it’s rested, “pull” your pork apart with a couple forks. Start on the bone side as when properly done, the meat will come cleanly off of the bone with little resistance. Continue shredding until desired texture and piece size are reached. I use a tool called “Bear Claws” for shredding my pork. Good $10 investment if you plan on doing these a lot. Patience…low & slow…pay extra attention to your unit until you learn how it behaves. Write your times down, charcoal used, temps and any other little tidbits of info you learn along the way. I call my notes “my book of knowledge” as I have CRS and the book helps me remember the little things that help make a roast trophy winning good!
    Best o’luck with your hobby, and practice does make perfect!
    Big Mike

  2. I don’t soak my wood in water, I just use a smaller fire, and I monitor it regularly.I know how my smoker behaves with the fires I build in it, but I don’t forget about it for a long time either. Mike says learn to regulate the heat with your draft, and I think he speaks the truth. Build your fire and get it regulated before you put any meat on it. I also put a tray of water in the smoker blocking the direct path of the heat from the firebox, which helps keep my meat from getting blasted hard on the front side. YOu don’t need a butt load of smoke to get a nice smoke ring, and your smoke should be white, not blue or you are simply “coating” the meat with a creosote like flavor lolz. If it were that easy, we wouldn’t smoke the meat we would just pour on some bottled smoke. The meat gets plenty of smoke from a wood fire. Maybe like Mike suggested, try some soaked chips/wood, but I would try putting that specialty wood off the main fire a bit and let it burn a little slower. When it burns, it gives off good amounts of smoke flavor.I use mostly wood to heat my smoker, but I do keep charcoal in small amounts to help with even heating. Pull up a chair and a cooler with frosted barley pops and watch your fire. GL.

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