The Grill and BBQ thread

I'm cooking a butt for Fathers Day this weekend and I've typically used a barrel smoker or a small green egg with a convection plate. I've moved on to a medium green egg, but I don't have the convection plate for the medium egg. I think the grate may be far enough from the heat that the plate isn't necessary, but I'm nervous. Anybody with experience with eggs or similar smokers have any thoughts/advice? I obviously dont want to screw up the food on Fathers Day.
 
I'm cooking a butt for Fathers Day this weekend and I've typically used a barrel smoker or a small green egg with a convection plate. I've moved on to a medium green egg, but I don't have the convection plate for the medium egg. I think the grate may be far enough from the heat that the plate isn't necessary, but I'm nervous. Anybody with experience with eggs or similar smokers have any thoughts/advice? I obviously dont want to screw up the food on Fathers Day.
I would say you ABSOLUTELY need the plate setter. With the amount of charcoal required for that long of a cook, you're going to get a lot of direct heat on the butt. You'll burn the heck out of it. Also, all that fat is going to result in uncontrollable flare-ups and you'll never keep the temp in check.
 
I would say you ABSOLUTELY need the plate setter. With the amount of charcoal required for that long of a cook, you're going to get a lot of direct heat on the butt. You'll burn the heck out of it. Also, all that fat is going to result in uncontrollable flare-ups and you'll never keep the temp in check.
Thanks. That's what I was afraid of. I've cooked on a pit where the meat is far enough from the coals to prevent flare-ups causing problems, but I figured this might be a problem with this size egg.
 
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First picture is yesterday before seasoning (fat cap is down). Second pic is 30 minutes ago whiling placing it on the Joe. Gonna try and keep the temp between 225-250.

Newb Mess-up of the Day: I wasn't paying attention and put mesquite wood chunk in the Joe and didn't realize until 5 minutes in. Had to pull everything back out and load hickory chunk into the Joe.
 
Thanks. That's what I was afraid of. I've cooked on a pit where the meat is far enough from the coals to prevent flare-ups causing problems, but I figured this might be a problem with this size egg.
Pretty good chance that A) you might not have one or B) might not have one in an appropriate size but just throwing this out there just in case. Before I got my egg and did my smoking on a larger pit/adjustable fire box grill I was able to use a pizza stone(s) for heat deflection purposes.
 
Pretty good chance that A) you might not have one or B) might not have one in an appropriate size but just throwing this out there just in case. Before I got my egg and did my smoking on a larger pit/adjustable fire box grill I was able to use a pizza stone(s) for heat deflection purposes.
A pizza stone with a roasting pan and rack to go in the pan should work. The pan will catch the juice from the butt.
Any pan with a rack should work.
 
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Sad to hear about City Q. I thought it was good. If I remember correctly they had some good sides, too. I figured they would be able to make it since they had multiple places, but I guess not.

Been the Mac's in Matthews a few times. It was good! Although I always thought of it as a chain place. Famouse Dave's in Indian Land was good. I enjoyed Midwood as well. Another place I though was a chain. I guess these places are just Charlotte places, but with multiple stores. Never heard of Roosters, but sounds like I would go haha 😁.

Have you ever been to Duckworths?
Yep, been to every location of Duckworths. Love them!
 
I'm cooking a butt for Fathers Day this weekend and I've typically used a barrel smoker or a small green egg with a convection plate. I've moved on to a medium green egg, but I don't have the convection plate for the medium egg. I think the grate may be far enough from the heat that the plate isn't necessary, but I'm nervous. Anybody with experience with eggs or similar smokers have any thoughts/advice? I obviously dont want to screw up the food on Fathers Day.

You can wrap your grill grate in foil (reflective side down) but leave it open around the edges. Put some bricks or even size stones on the grate over the foil. Put a rack on the bricks. Watch your temps!!!! But if you keep it at 250-275 you should be fine.
 
So thinking of getting a rotisserie for my kettle. Anybody have any experience with them? I'm debating between the Weber one and the Onlyfire one.

 
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Has anyone experimented with using two types of wood when smoking a boston butt? I used only hickory wood chunk with the butt I smoked a week ago. I have a second butt I need to smoke now and am looking at choosing a different smoke taste. I know that mesquite goes with everything and maple, oak, and any fruit wood will pair well with pork. I was thinking hickory and apple? Or maple and apple/cherry?
 
Has anyone experimented with using two types of wood when smoking a boston butt? I used only hickory wood chunk with the butt I smoked a week ago. I have a second butt I need to smoke now and am looking at choosing a different smoke taste. I know that mesquite goes with everything and maple, oak, and any fruit wood will pair well with pork. I was thinking hickory and apple? Or maple and apple/cherry?

I think mesquite is too strong for fish and. Fowl.
Apple should be good. If you mix it with hickory or. Cherry it might be overwhelmed. I have used it mixed with hickory at about 5 to 1.
I like pecan with chicken. It might also work with pork.

It's all personal taste though.
 
Love some ridgewood! They use the ham portion for pork. I really dig their beef. The baked beans are killer. My dad used to deliver milk there in the 60s. They’d feed him when he stopped there...
 

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