Offset Smokers BBQ question?
I have one of those $ 150 black smokers who are compensated by them for Lowe's and Home Depot. I maintain close 230 degrees and smoke to the ribs and chicken and pork white. I have a couple of cookbooks for grill, I make my own rubs and sauces, and probably have 4 or 5 types different wood I use in terms of what I'm cooking. OK, the question, "How close or far from the opening section of wood must keep any and away from meat. I mean, if I put the meat all the way to the right with the opening to the firebox am risking roasting meat instead of smoking? The only reason I ask is because my back whole hog cooks usually in 7-8 hours and the cookbooks I have to say that the head 230 degrees to take 12 hours. However incredible taste, but I keep the meat out of the opening?
Low and slow is the key … first things first buy an oven thermometer or linked here http://www.cooking.com/products/shprodde.asp?SKU=601726&ref=http% 3A% 2F%%% 2Fsearch 2Fsearch.yahoo.com 3Dytff1-yff2 3ffr% 26p%%%%% 2520thermometer 3Doven 26ei 3Dutf-8% 3D% 26type. Do not rely on the indicator of the thermometer on top of the smoker. Light up your smoker and throw on the thermometer for the firebox opening closure the door to the smoker and give it 2-5 minutes to get a reading …. then move further from the thermometer to the opposite side to complete the opening smoker and take another reading after 2-5 minutes. Finally take another reading in the center of his new smoker for 2-5 minutes. This is educated on how hot the smoker is to cook. Suspect left alone when temperatures will be quite the same over time, except for the immediate opening of the firebox with perhaps a slight increase. according pork butt its size can be cooked in just four hours if necessary if the pump until the cooking temperature, but can be as long as 12. I've even seen people smoke for 14 hours. Long story short if your happy with 8 hours would not change anything, but I can attest that 12 hours is fine. I live for love barbecues and smoking.
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