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RiverJeff
Club Member
- Jul 2021
- 768
- I live in North eastern Ne. In my cabin on the bank of the Missouri river.
#16
I'm a 225 guy like the long over night operation. While "Cherry" is smoking the butt you will find me down on the dock night time cat fishing.
(Cherry is my Grid iron)
Last edited by RiverJeff; August 4, 2024, 10:25 AM.
- Likes2
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Jfrosty27
Club Member
- Mar 2020
- 3761
- Muskego, WI
Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulatorFavorite beer: Anything that's cold!
Favorite co*cktail: Bourbon neat
#17
I have no patience for doing pork butt low and slow. So on the very rare occasion that I do make it, I use my Orion cooker. It’s a charcoal fired convection cooker with smoke and cooks very hot and fast. I never tested the internal temps but have read that it cooks at 450+. Two butts from a Costco 2 pack are perfectly done in around 4 1/2 - 5 hours every time. It’s foolproof. Way different than what has been said here but it works for me. The downside of the Orion cooker is that it’s a fuel hog. Therefore you need to fill it up with meat to justify the fuel cost. TONS of leftovers!
- Likes2
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#17.2
Jfrosty27commented
August 4, 2024, 11:58 AM
Editing a comment
fzxdoc Yes Kathryn, it’s a turkey cooking machine! 18-20 lb turkeys are perfectly cooked in about 2.5 hours. They come out lightly smoked, golden brown, and incredibly juicy.
- 2 likes
#17.3
synodogcommented
August 4, 2024, 12:33 PM
Editing a comment
Good friend of mine has an Orion. We’ve had bbq at their place and it was great. Almost got one used for $80 a few years ago but was too slow.
- 1 like
#17.4
LA Pork Buttcommented
August 4, 2024, 12:36 PM
Editing a comment
That Orion cooks a lot like a Cajun microwave.
- 2 likes
fuzzydaddy
Club Member
- Nov 2014
- 5090
- Summerfield FL, NE of The Villages
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
#18
250 except I start the cook around 200 when I usually have thin white smoke. On my kettle.
- Likes1
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synodog
Club Member
- Mar 2018
- 558
- Chandler, AZ
Weber Smoky Mountain 18” and 22”
DigiQ fan controller (WSM 22” has the attachment)
Nexgrill 6 burner gas grill (replaced original grates with GrillGrate grates)
Masterbuilt gas smoker
Turkey fryer (2)
Maverick ET-732 (2)
#19
I started at 225 but have evolved to 250 - 275.
- Likes1
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HawkerXP
Club Member
- Jul 2016
- 9725
- Virginia
3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
#20
On the Weber's, 250ish. The PBC, Black Beauty, likes to run 270ish.
- Likes1
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Jerod Broussard
Moderator
- Jun 2014
- 12814
- East Texas
"Spray cheese, from the famous family of aerosol cheeses."
#21
Prolly 250-275. My Combustion will let me know on the next one what the surface is actually "cooking" at.
- Likes1
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Skip
Founding Member
- Jul 2014
- 5464
- Blue Earth, Minnesota
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
#22
250-275 and always wrap when meat is 160-170. Family likes it so we're all happy.
- Likes2
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TripleB
Club Member
- May 2017
- 2061
- La Crescenta, CA
Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
#23
I do my butts on my PBC using the grate. There is no real temp control. Fill the basket with charcoal, place some oak chunks on top, pour about 1/2 chimney of lite charcoal over the top of the unlit oak and charcoal and let her rip.
Mop with a vinegar based sauce and get the internal temp up to around 190 degrees. Remove pork, wrap in foil and into a towel laden ice chest for a couple of hours.
Unwrap, pull pork, sauce and eat.
Clean PBC and repeat every few months.
- Likes3
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Mosca
Charter Member
- Oct 2014
- 8063
- NEPA
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
#24
260°, with a bump to 275° for the last hour, hit my timing almost perfectly: 11 hours. On at 6:45AM, 203° and off at 5:45PM. Final product is excellent.
- Likes3
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#24.1
fzxdoccommented
August 5, 2024, 08:59 AM
Editing a comment
I always enjoy hearing about good cooks with a perfect result. Will this put you back on the PB bandwagon again? I can see a few PB omelettes on that griddle in your future...
K.
- 1 like
#24.2
Moscacommented
August 5, 2024, 09:54 AM
Editing a comment
I’m not sure. It’s still a lot of food for just us, and Mary Joan isn’t a huge fan. I’m thinking of frying some of it in bacon grease for a pulled pork/carnitas hybrid thing. Some mole, burrito shell, queso or cotija, onions, cilantro, lime, avocado.
- 2 likes
#24.3
fzxdoccommented
August 5, 2024, 10:35 AM
Editing a comment
Yum!
- 1 like
bbqLuv
Club Member
- Jan 2020
- 6677
- Milwaukie, OR
#25
Last edited by bbqLuv; August 5, 2024, 11:37 AM.Reason: typo, 20 not 12 hours. My Bad
- Likes4
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Finster
Club Member
- Jan 2022
- 1507
- Delawhere?
Weber Kettle 22 (SnS / Vortex)
PBC
Bronco Pro
Blackstone Dual UseThermopro TP20 (2 probe)
Thermopro TP27 (4 probe)
Thermopro TP19 instant readstrictly a briquettes guy…
Kingsford Blue Bag
B&B
Cowboy
MBMorgan
Club Member
- Sep 2015
- 8172
- Colorado
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
#27
Very similar to ssandy_561 ... but in my (lazy) case, I simply set my OG at 275ºF in Pro Mode (better smoke than PID mode) and since I no longer wrap, I just let it run overnight. So far, so good ...
- Likes4
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#27.2
MBMorgancommented
August 5, 2024, 08:02 PM
Editing a comment
bbqLuv - It's pretty simple, really:
1. meat is ice-cold (but not frozen) when it goes on the OG.
2. cold meat plus the OG PRO mode (not PID; it oscillates around the set temp by +-15-20 degrees and is smokier than PID) = max smoke on the butt
3. 275F is fairly hot, so cooking will go faster than at 225F
4. If I wrap, it'll shave two or three hours off of the cook ... but who cares? I'll just start it late at night, get a bunch of sleep, and let it finish the next morning (and afternoon?).- 1 like
#27.3
MBMorgancommented
August 5, 2024, 08:04 PM
Editing a comment
Con't:
5. If it's done early, I'll hold at 145+ in the oven until time to pull and serve.
6. Pork butt is so forgiving, that it doesn't matter how hard I try to screw it up ...- 2 likes
#27.4
bbqLuvcommented
August 5, 2024, 10:45 PM
Editing a comment
Thank you
Traeger only has super smoke mode available from 165*F to 225*F
I kind of like the footprint of the OG
surfdog
Club Member
- Mar 2016
- 1697
- Sunny SoCal
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFiThermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
#28
I always aim for 225° if for no other reason than that is how I learned way back when. I’ve never really felt the need to change that. 225 & let it ride.
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#28.1
bbqLuvcommented
August 5, 2024, 06:45 PM
Editing a comment
Do you wrap? If so paper or foil?
- 1 like
#28.2
surfdogcommented
August 13, 2024, 09:31 AM
Editing a comment
bbqLuv Rarely do I wrap anything. When I started this journey many years ago, that wasn’t really a thing. At least not where I grew up…so it never really even occurred to me. It wasn’t until I discovered sites like this that I discovered that people wrap all sorts of meats. The only people I knew that did, prior to sites like this, seemed to do so to cover up bad techniques/habits. Like a friend that would otherwise burn his ribs…small gas grill, too high a flame…yeah, that’s a problem. LOL
- 3 likes
#28.3
bbqLuvcommented
August 13, 2024, 01:05 PM
Editing a comment
surfdog
It was not until I retired a few years back that I decided to BBQ/smoking as a hobby.
Now it is almost becoming an obsession.
I started out wrapping and I found it produces good BBQ.
Maybe it is time to expland?Last edited by bbqLuv; August 13, 2024, 06:33 PM.
- 1 like
jfmorris
Club Member
- Nov 2017
- 7406
- Huntsville, Alabama
Jim MorrisCookers
- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
Thermometers
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap! See it here: https://taplist.io/taplist-57685
#29
Mosca I base my cooking temp upon how quickly I need to get the butt done.
If I want to eat it at lunch the next day, I will start it mid to late evening the night before, and run it overnight at 225F, trusting my fan controller to maintain the temp. When I wake up I crank it to 275, and let it finish, usually by 9am, and hold until noon.
If I want to eat it for dinner, I now fire up the smoker at 275, start the butt first thing in the morning, and if it is still not past the stall by early to mid afternoon - say 2:30pm, I'll wrap in foil to speed it up, and increase temp to 300, with the goal to pull it off the smoker at 5pm, for a 6pm dinner time.
So I really use the temp to control not the quality of the product so much as how fast it gets done. I don't want to go overnight at 275 or 300, as my meat will get done while I'm still asleep. But during the day I will go at those higher temps to push through the stall and get done faster.
- Likes6
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Richard Chrz
Club Member
- Mar 2019
- 4205
- La Crosse, Wi
#30
I always shoot for 235, a 15 degree swing either leaves me in the same zone of where I like to cook them.
- Likes3
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