Posted by tom on October 01, 2006 at 20:11:07:
In Reply to: Re: smokin on the kettle posted by jrpfeff on October 01, 2006 at 15:45:51:
I didn't get pics of the meat when it was done... but it was good! Cooked for 8 hours... I was surprised how easy it was to keep the temp around 240. Just slid the lid over a couple of inches every hour or so and dropped in a few pieces of charcoal. (made sure to put one of the handles over the fire so chunks could be dropped through the gap) Kettle reacted quickly to vent adjustments when I over / under did the coals.
Only problem - could have stood to have cooked a little longer... but had hungry folks ready to eat. Thought for sure 8 hours would be enough... 'picnic' shoulder was only about 4 lbs. Temp probe could have been measuring a little hot... was closer to the top than the grate and a little closer to the fire than the meat was... but still thought that was plenty of time for such a small cut.
So any suggestions on how to make sure the meat is done when the party arrives would be appreciated. Figuring it's just a little trial and error... I'll know next time I need more than 2 hrs / lb if I'm keeping the fire that low.
But like I said, it was good... and I read somewhere that when you're mistakes are good you're doing okay. :)