I'm planning to fire up the smoker at the end of the week. Each about 8.5lbs. I'll use some cherry and apple woods. I'll forgo any hickory this time around. I've never used cherry before.
Apple and cherry are my 2 staples. I've never over-powered anything with them. Always bark off and never excessive amounts of smoke. I'm not sure what kinds of cherry I've had either. I know it's been 2 varieties.
Yep, can’t go wrong with cherry. Do you normally trim your butt up? And do you prefer to rub your butt… with anything in particular?
I'll leave the fat cap on. I use Emeril's Creole seasoning and brown sugar . 2parts seasoning 1 part sugar. Emeril's Essence Creole Seasoning
Gotcha. Just something me and local friends do… every hour, spray action time. I used to keep my butt in the smoker til finish temp, but no more! When it’s time to wrap, goes straight in the oven to finish. Saves plenty o’ charcoal, and the Thermo bluetooth’s to the phone so I can monitor remotely.
Cherry is a great smoking wood and great on the butts, but I’ve noticed the bark on that one in particular has an awful smell coming out of my smoker.
It'll be an overnight smoke. On about 7pm. Off the next morning. Nothing wrong with finishing off in the oven!
Charcoal, in a Weber Smoky Mountain. I've had it for decades. 18" This is the newer 18". Not much change in shape.
Ah. I have a Brinkman water smoker very similar to that. Ended up getting an offset stick burner that I love using.
Two butts a-smoking I'll monitor the temps and adjust the drafts as needed. Usually, after a couple of hours, it's set it and forget it.
Almost 11hrs in. 250⁰ at the domestic and it smells awesome. I'll check Internal temp in about 4hrs. I haven't even taken a peek.
Dome temps were dropping so I opened up the vents fully. Temps held for about an hour. They are now wrapped in foil and in a 250⁰ oven for a few hours. The sections of the smoker are separated to let it cool for cleanup when it brightens up outside.
