No actually(and surprisingly) the Weber Smokey Mountain smoker really retains temp and runs smoothly. Before I had a propane cabinet style smoker and that one I could not maintain a good temp. Today I had to shut down vents to keep it at 225-250 temp range, it was wanting to run hot (I have gotten it up to 350 before). I use it all year round for smoking pork butts, summer sausage, snack sticks, chicken(whole and separated), turkey etc etc. About the only addition I would do or have done is put up a wind block if its really windy and cold. The other end of the temp range is for summer sausage, snack sticks, or hot links (really any of the sausage I make) I run it at a max temp of 170 min 160. Surprisingly again the Weber will run at that temp and be very stable once I set the vents.. But for sausage its a different charcoal arrangement in the basket to support those lower temps.Doesn't the cold air just suck the heat away from the smoker?
Do you use an insulated blanket of some type?
Is that the one that burned up, on the other side of HW24 exit 86? I used to go down there for lunch now and then, miss that place.There used to be a BBQ shack in Clarksville, literally a cinder block building, that would smoke a deer hindquarter. I have never been able to even get close to that.
But, your method shows real promise!
That looks amazing. Are you saying it took 7 hours in smoker plus 6 hours in over? Total of 13 hours to cook? What internal temp did you end up reaching when you finally called it "done?"I ended up with about 5lbs of pulled deer. Didnt pull as easy as pork butt and did require getting rid of some remaining connective tissue. Taste amazing. I can see some great meals in the future with this. Total time 7hrs on the smoker (225-250) smoked with apple and pecan wood. 6hrs in the oven (225) covered, and 2cups of apple juice. House still smells like a BBQ joint (which aint bad atall).
Awesome thx for experimenting! I have processed all my meat down so I don't have any more whole leg quarters, but I have one last Alabama hunt coming up and I will be excited to get one more deer so I can try this. Thx!I wanted to do a pulled vs sliced temp. So I went to IT of 200 like I do with pork butts. If sliced then it would have been ready at 140-160. And yes 7hrs smoker with smoke for 5hrs, then 6hrs in the oven cover and add 2cups of apple juice for moisture. Every hour I also uncovered and spooned over the drippings. Let it cool to 120-110 for rest and then pulled. After pulled it seemed kind of dry so I added some of the liquid covered in the two pans and set oven to 200 for another 2hrs...then called it done. Very lean so had to add moisture, more work than a pork butt..dang good. I have another hindquarter may do it the same but adjust some...like less time on smoker (after 140 meat aint taking no more smoke) and more time in the oven with easier to control temp. Maybe lower smoker temp to start also a consideration maybe 200-225. I think it would still take a IT of 200+ to get the pulled breakdown.
How have I never heard of BBQ omelets?!!!
Breakfast tomorrow morning...