Smoking on a Charcoal Grill
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All Comments (16)
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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.
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@JasminePenn The vents on the bottom should be opened all the way.
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ill stick my bone in her pork butt :)
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omg did you see that bone in that pork butt.
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should the vents on the bottom be opened or closed?
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LOL, this video is a joke.
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Big rig pits use logs, not chunks. I use chunks in my kettle and wsm. They last a lot longer than chips.
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oh my god stop saying pork but
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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.
pork butt funny!!!
paintballstar132 2 years ago 6
i have a royal oak grill that is for charcoal can i smoke with it it dont have a smoke box
lickburner48 2 years ago 2