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Casa de los peregrinos

On 10/30/2017 11:43 PM, wrote:
> On Monday, October 30, 2017 at 9:29:22 PM UTC-5, Casa de los peregrinos wrote:
>>
>> On 10/30/2017 6:57 PM, Ed Pawlowski wrote:
>>
>>> I get the same results with wood chunks in my gas smoker.Â* You really
>>> only need smoke for the first couple of hours and the meat will not
>>> absorb any more.
>>
>> But the one thing a smoker has over a Weber or a gas grill is the
>> ability to keep a stable and low temperature almost indefinitely.
>>
>> It's real tough to get a charcoal grill to hold say 250F, and gas grills
>> have a lot of hot and cold spots.
>>
>>
> Oh no, not at all. I have the lower vents about 1/4 the way open
> and the same for the top vents. Coal is banked on one side and meat
> is on the opposite 'cooler' side with the lid vents over the meat to
> draw smoke over it. The thermometer reads 250Â° when I adjust the
> upper and lower vents to barely open.
>
> The trick to leave the grill alone and no putzing and peeking.
>

So how long can you hold that temp?

2 or maybe 3 hours?

That'll get you a lot, but not brisket or a larger roast cut.

Still, it covers 90% of the "hot" smoked choices.