6 lb. Boston Butt

[y2kflhr]

I want an egg but I'm a cheapo

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[TimmyD]

Originally Posted by y2kflhr

No I have a vertical

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...I want an egg but I'm a cheapo

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Yeah, you have the Char-Broil vertical water smoker (I thought it was red in color-mine smoker is black).
The picture of the horizontal one in Post #5 is a Char-Broil and it cost only ~$170.
You also have limited space on your deck too which would made the horizontal one impractical.

[y2kflhr]

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[TimmyD]

Looks nothing like the inside of my smoker.

[y2k king]

Originally Posted by TimmyD

Looks nothing like the inside of my smoker.

i had one of that model and one of the stainless model.

[TimmyD]

Originally Posted by y2k king

i had one of that model and one of the stainless model.

It works well.
The only drawbacks to me: adding the coal & filling the water pan thru that small access door.
Wife & kids love the food coming out of it - that's all that counts.

[y2kflhr]

yeah that looks like a bitch, thats why I bought my model, which is still a bitch, but less of one....


remember 190 degrees it will fall apart like its supposed to otherwise you will have leather....believe me I know.....

[TimmyD]

Originally Posted by y2kflhr

yeah that looks like a bitch, thats why I bought my model, which is still a bitch, but less of one....


remember 190 degrees it will fall apart like its supposed to otherwise you will have leather....believe me I know.....

seems like a beatch to get it from 160 to 190...

[y2kflhr]

yup, but its worth it....patience grasshopper.....

[Hodawwg]

Originally Posted by TimmyD

seems like a beatch to get it from 160 to 190...

It's doing its magic.

[y2kflhr]

Originally Posted by Hodawwg

It's doing its magic.

eggzachery...

the pork will just break apart in your fingers @ 190 under that, just nail it to a shoe

[TimmyD]

Originally Posted by y2kflhr

eggzachery...

the pork will just break apart in your fingers @ 190 under that, just nail it to a shoe

...ok...so how many hours should a 6 lb BB take in a smoker?

[y2kflhr]

a 5+lb pot roast @ 250-300 took 9 hrs,

couple weeks ago I put a shoulder on the rotisserie of the gas grill so it was set for 275 took 8hrs.

your looking @ between 7-10 hrs depending on how constant you kept the temp, once it breaks the 160 mark and heads to 175 it will go up faster, 160 seems to be a plateau (but I'm just a rookie)


pulled pork for breakfast eh?


the first time I tried smoking it took 26 hrs to cook, but I packed the thing with meat and had no idea what I was doing, I finished it all in the stove, it was a nightmare

[TimmyD]

Originally Posted by y2kflhr

a 5+lb pot roast @ 250-300 took 9 hrs,

couple weeks ago I put a shoulder on the rotisserie of the gas grill so it was set for 275 took 8hrs.

your looking @ between 7-10 hrs depending on how constant you kept the temp, once it breaks the 160 mark and heads to 175 it will go up faster, 160 seems to be a plateau (but I'm just a rookie)


pulled pork for breakfast eh?


the first time I tried smoking it took 26 hrs to cook, but I packed the thing with meat and had no idea what I was doing, I finished it all in the stove, it was a nightmare

It's been going for 10 hours now...that's the other reason I should be a vent placed on the lid - I think it would help it breath and better regulate the temp...keeping this beast at 225-250 is a chore.

[J.A.F.O.]

This is the reason Cuban don't do the smoking food thing...if we have to wait 12 hours to eat our pork...somebody is gonna get hurt.

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