The best way to check a cooking thermometer is to put the tip into boiling water. Water boils at 212 deg F at sea level. So boil some water on the stove and hold the measuring tip of your thermometer in the water (don't touch it to the sides or bottom of the pan). It should read close to 212 F. If it says 150 throw it away and get a new one!
If you are at altitude water boils at a lower temp than at sea level. You can find a boiling point vs altitude chart on the internet if you are really curious, but you probably don't need to be THAT accurate for smoking - it's not a chemistry lab after all!
Jul 06, 2009 Rating
Weber Grill Masters by: Molly Koch
You are quite knowledgeable and provide great answers to a lot of the FAQs that most people just make assumptions about. I've never been able to smoke meat before but have always enjoyed it, this post provides a lot of good facts and information for the new smoker!
BTW… check out our new video series “Weber Grill Master”. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.
Jun 30, 2009 Rating
Low and Slow is the way to go!!!!!!! by: Dave
It sounds like you have the proper thought, but
it all revolves around the techniuqe and time.
I also have a backyard offset brinkman smoker for
my smaller functions.
I have a commercial smoker that is wood fired and cooked with inderect heat.
To answer your question, first you need a good
dry rub, which can be anything that you like, it
is something you have to experiment with.
A good cooking time for a pork butt around 6-9
lbs. would be 12-14 hours.
Let it cook unwrapped for 6-8 hours, then wrap
in foil. This will hold in the moisture, and keep the meat nice and tender.
As long as you can pull the shoulder bone clean and easy, it is ready to go.
But like anything else, time and effort will take care of itself.
Good Luck and Keep on Smokin
