The Good-One™ Forums

SMOKER/GRILL USER DISCUSSION BOARD

1. JMJ
   Member

   Hi, just a general question from someone with his first smoker :) (Open Range)

   I am uncertain as to how long I need to be adding wood chunks to my fire. For the sake of this argument, let's say I'm doing a pork butt. I have been told to use no more than 2 or 3 fist sized chunks on my smoker. So, here's my question. Do I add one chunk at a time (of course starting when the meat is put on) and when the smoke dies down add another, or put it all on at once? I noticed on my first try at ribs that the two chunks burned out in about an hour. If this is the same case with pork butt, isn't it possible that the meat may not be up to temp and could still be accepting smoke? And as far as the 140F is concerned, that has to be the surface temp of the meat correct? The internal temp would be irrelevant if the surface surpasses 140F?

   I guess this leads me to one more question - To those that wrap the butt, at what temp do you wrap it up?

   Sorry if my questions sound dumb, but I know there are some experts here and that this is a science...and I'm trying to learn it :D

   Thanks,

   John

   Posted 10 months ago #

2. ChrisM
   Administrator

   John, I way I do it is I add 3-4 chunks at the first and smoke heavy for the first 2 hours, Once the Butt has gotten to 140-160 internail I add brown sugar and wrap the butt in cellophane and foil until 195.

   Chris

   Posted 10 months ago #

3. JMJ
   Member

   Thanks Chris, this is just the info I was looking for, I appreciate it!

   Posted 10 months ago #

4. Edgar County - Mathew
   Member

   John, I put on about 3 chunks to get started and then I add on as needed. I like to have a pretty good smoke early on and then I shoot for a nice consistent thinner smoke up to about 140-150 on a butt. That is internal temp. Personally, I don't think that it is an exact science, so just probe internally v. surface temp. I leave a probe in mine the whole cook anyway. You really can't over smoke a butt given the percentage of your product that is not exposed to the smoke. That being said, in The Good One, in my humble opinion you can over smoke ribs, chicken and other meat that has more surface area to product ratio if you use the same amount of wood that you use in a different type of smoker. Since The Good One kind of lets the smoke linger in the cooking chamber and doesn't vent it rapidly like say an off set stick burner does you get more smoke for your buck and so you use less wood. Since some outfits seem to be mistaking the smoking wood they are selling for gold bullion this is just another great reason to own a Good One.

   By the way, I wrap mine between 160 and 165 in just Heavy Duty foil and take it up to 195-197. Honestly, I get it to 195 and then I probe it a couple times. If the consistency feels right then I take off to rest for 45min to an hour. If it doesn't I let it go for another couple of degrees.

   Like my buddy tells about what his flight instructor used to say...You are better off asking one too many questions than one too few. So, ask away!

   Posted 9 months ago #

5. JMJ
   Member

   I appreciate the insight, thanks. I did use a heavy duty saran wrap but it sort of melted. Didn't affect the meat or stick to it, but it didn't hold up. I think I'll just stick to the foil from now on.

   Posted 9 months ago #

6. smokeystarva
   Member

   Make sure that you wrap the butt in saran wrap AND foil. It will become more malleable but won't harm the meat as long as you keep your cooking temp around 250.

   Posted 9 months ago #

7. JMJ
   Member

   Oh I did. I just did a brisket today, but I used the industrial plastic wrap from Costco, it held up just fine. I just wish I had gotten the wider roll!

   Posted 9 months ago #

8. RagingSlabBBQ
   Member

   The butt will stop absorbing smoke at 140 degrees. I like to rub the butt and let it get as cold as possible overnight.The colder it is the longer you have for the smoke ring to develope. You should still it out on the counter while you get the smoker up to temp so the outer fibers of the butt expand a little. I tend to use foil only to speed up the cooking process when in a hurry. I use mops to keep it moist. I buy a bag of split logs from the local Menard's for 14.99 each which I think is great.They only have hickory and mesquite however.I get a hot bed of lump charcoal going and lay two right on top. These get alot better smoke going than I find with the chunks. Good luck.

   My open range by the way has great air flow and I don't think stale smoke in the chamber is an issue at all. You just want less smoke time for ribs and chicken because the can be oversmoked.

   Posted 2 months ago #

9. smokeasaurus
   Member

   I read somewhere that it is better to smoke heavily at the beginning of the smoke that the meat accepts the smoke more easily than later in the cook. With the great air-flow and convection that the Good-One provides I have found myself using less wood than on my other units.

   When I do Texas style brisket I pull it off at 160 and lay kosher salt on the top of it and then I wrap it in HD foil and pour in a beer and take her to 200!! Cuts like warm butter!!

   Posted 4 weeks ago #

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