Smoking on a Charcoal Grill

[BBQMyWay]

Where do I start? You do not need to soak the chips. The leftover wood charcoal is what adds the true BBQ flavor, not the smoke itself. The temperature was way too high. A pork butt like that should take 4 to 6 hours minimum...low and slow. Reduce those briquets by 50%. Also, where was your rub? No rub, no bark. No bark and you miss that delicious texture and salty / sweet flavor which compliments the smoky flavor.

[TheWakenut]

ill stick my bone in her pork butt :)

[MrDover1990]

omg did you see that bone in that pork butt.

[JasminePenn]

should the vents on the bottom be opened or closed?

[BrainEatingApe]

@JasminePenn The vents on the bottom should be opened all the way.

[atcnick]

LOL, this video is a joke.

[atcnick]

Big rig pits use logs, not chunks. I use chunks in my kettle and wsm. They last a lot longer than chips.

[megamersh]

oh my god stop saying pork but

[paintballstar132]

pork butt funny!!!

[lickburner48]

i have a royal oak grill that is for charcoal can i smoke with it it dont have a smoke box

[shantanudutt]

you can easily make a smoke pouch using tin foil.

just put some wood chips in a tin foil pouch and make some holes at the top n its done.

[catfishredneck88]

not bad. i do almost the same thing on my gas grill. slow cook oppisite side of heat with wet wood chips. makes a good slow cooked smoke ring in food but cooks in 1/2 the time of a smoker.

[billh94089]

I don't like all the epicurious videos, but this one was good and something anyone can duplicate.

[fabulousshoes]

dfd

[pvbnoi73]

пожалуйста не читайте это.я сам уже попался.Вас будут целовать в самую близкую пятницу любовью к вашей жизни.Завтра будет лучший день в вашей жизни.Однако,если вы не будете объявлять этот комментарий по крайней мере к 3 видео, то Вы умрете в течение 2 дней