First Offset Smoker build

Dirtytires · Post by **Dirtytires** » July 1st, 2020, 10:28 am

Everyone has their own magic temp but I do my buttes to 203 degrees and then let rest for at least 30-60 min still wrapped in paper. They literally fall apart when I unwrap them.

Congrats on the cook, looks like a great success.

dacolson · Post by **dacolson** » July 1st, 2020, 11:46 am

Very diplomatic DT

I should have explained more Andy. I feel like I gave you a partial story of my method and your pork didn’t work out perfect. My target temp is 203-205 which for me is fall off the bone, but still has a bite. I rest mine wrapped in paper and in towels in a cooler for at least 60 mins. In the cooler and wrapped up like that the temp will go from 195 up to 203 - sometimes higher.
**by the way, don’t use the good bath towels. I like my bath towels to smell like delicious pork and brisket but for some reason my wife is very touchy about it!

hogaboomer · Post by **hogaboomer** » July 1st, 2020, 12:35 pm

I've cooked a few pork butts, but they always seem to have a certain taste to them that is different from other pork cuts. Not in a good way. I want to cook them so they don't have that taste. Have any of you noticed this?
I guess I need to try a finishing sauce.

dacolson · Post by **dacolson** » July 1st, 2020, 12:42 pm

hogaboomer wrote: ↑
July 1st, 2020, 12:35 pm
I've cooked a few pork butts, but they always seem to have a certain taste to them that is different from other pork cuts. Not in a good way. I want to cook them so they don't have that taste. Have any of you noticed this?

I feel like there's a joke in there somewhere, hogaboomer. Is this a trap? lol. I can't say I have noticed that. I cook a lot of pork butts for parties, home, friends, etc and can't say as there's ever been a not good certain taste to them. Only thing I can think of is if you are using wild boar meat. My buddy hunts them and they can be rank if the animal is too big or got really amped up before he shot it.

hogaboomer · Post by **hogaboomer** » July 1st, 2020, 1:17 pm

No, not joking. Not wild hog, either. I guess I need to keep trying.

Not sure if we've done one since we stopped using red oak and switched to pecan. Gonna have to give it another shot.

andysmoked · Post by **andysmoked** » July 1st, 2020, 4:14 pm

mp4 wrote:I want your sauce recipe please!

It’s just the left over juices that didn’t re adsorb. I just put them in a pan & & let them reduce & thicken slightly, then pour it over the pulled pig [emoji200]. If you want it thicker you could add cornflour.

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andysmoked · Post by **andysmoked** » July 1st, 2020, 4:20 pm

Thanks all. This was always going to be a learning curve. It was a success but with plenty of room for improvement. I’ll try again soon. Next time I’ll add a water pan as well.

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Dirtytires · Post by **Dirtytires** » July 1st, 2020, 6:13 pm

You will end up with a bitter smoke taste if your fire is not efficient and producing a thin blue smoke. Other issue sometimes is stale air in the cook chamber caused by a chimney being located too low. It can trap the air causing it to slow down and drop soot and particles which can impart a bad taste. Not saying you do, but I did have this issue with an offset I own.

To test this, you might wrap a bit sooner on your next cook. If you paper wrap, it will still absorb some of the smoke flavor but not the bitterness. Just a thought.

andysmoked · Post by **andysmoked** » July 1st, 2020, 6:25 pm

Dirtytires wrote:You will end up with a bitter smoke taste if your fire is not efficient and producing a thin blue smoke. Other issue sometimes is stale air in the cook chamber caused by a chimney being located too low. It can trap the air causing it to slow down and drop soot and particles which can impart a bad taste. Not saying you do, but I did have this issue with an offset I own.

To test this, you might wrap a bit sooner on your next cook. If you paper wrap, it will still absorb some of the smoke flavor but not the bitterness. Just a thought.

Thanks mate. Just to clarify, it wasn’t me that had the bad taste. It was @Hogbooma

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hogaboomer · Post by **hogaboomer** » July 1st, 2020, 7:32 pm

Pretty sure we haven't done a butt on the new smoker yet. Gonna try another one this weekend.

Dirtytires · Post by **Dirtytires** » July 2nd, 2020, 11:59 am

andysmoked wrote: ↑
July 1st, 2020, 6:25 pm

Thanks mate. Just to clarify, it wasn’t me that had the bad taste. It was @Hogbooma

Andysmoke, nobody is doubting your mastery of the art of smoking. We are just a friendly group trying to share our experiences and help others out. Sorry if I have offended you or cast a doubt on you skills.

andysmoked · Post by **andysmoked** » July 2nd, 2020, 12:03 pm

Dirtytires wrote:
andysmoked wrote: ↑
July 1st, 2020, 6:25 pm

Thanks mate. Just to clarify, it wasn’t me that had the bad taste. It was @Hogbooma

Andysmoke, nobody is doubting your mastery of the art of smoking. We are just a friendly group trying to share our experiences and help others out. Sorry if I have offended you or cast a doubt on you skills.

Not at all mate. I realise the intent & appreciate all the help. I wasn’t having a go at you either. I’m the first to admit I have zero mastery in the art of smoking.
Cheers [emoji482][emoji482]

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andysmoked · Post by **andysmoked** » July 11th, 2020, 5:21 pm

Smoked some kranskys yesterday. They turned out really well. I cut one in half lengthwise, & was happy to see a little smoke ring. Forgot to take a pic of that though.

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towtruck · Post by **towtruck** » July 11th, 2020, 5:53 pm

Very nice.

dacolson · Post by **dacolson** » July 11th, 2020, 6:10 pm

Love smoked kranskys. Looks delicious. Running well?

andysmoked · Post by **andysmoked** » July 11th, 2020, 6:24 pm

towtruck wrote:Very nice.

TY. They were.

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andysmoked · Post by **andysmoked** » July 11th, 2020, 6:26 pm

dacolson wrote:Love smoked kranskys. Looks delicious. Running well?

It is running very well. I can control temperature easily. I love it.

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Post by **Big T** » July 12th, 2020, 8:59 pm

andysmoked wrote: ↑
July 11th, 2020, 6:26 pm

dacolson wrote:Love smoked kranskys. Looks delicious. Running well?
It is running very well. I can control temperature easily. I love it.

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That's a great feeling

andysmoked · Post by **andysmoked** » July 12th, 2020, 9:36 pm

Big T wrote:
andysmoked wrote: ↑
July 11th, 2020, 6:26 pm

dacolson wrote:Love smoked kranskys. Looks delicious. Running well?
It is running very well. I can control temperature easily. I love it.

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That's a great feeling

Sure is mate.

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hogaboomer · Post by **hogaboomer** » July 12th, 2020, 10:26 pm

I'm waiting on the smoked kangaroo!

andysmoked · Post by **andysmoked** » July 12th, 2020, 11:17 pm

hogaboomer wrote:I'm waiting on the smoked kangaroo!

Believe it or not, I’ve never eaten roo. I don’t think I’m ever likely to either. Apparently it has to be served very rare, otherwise it’s as tough as old boot leather. I can’t eat my my meat rare. Medium for me.

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andysmoked · Post by **andysmoked** » September 12th, 2020, 3:36 pm

I’ve just put this 10.5lb Pork Butt in the smoker. I’ve rubbed it with simple SPG. It’s going to be a long but enjoyable day.
This little smoker is performing flawlessly.

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dacolson · Post by **dacolson** » September 12th, 2020, 3:50 pm

Dirtytires · Post by **Dirtytires** » September 13th, 2020, 11:03 am

Agree...perfect day.

Little jealous on this end, no cooks planned for me this week.

Post by **Rodcrafter** » September 17th, 2020, 1:01 pm

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First Offset Smoker build

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