On Tuesday, October 31, 2017 at 9:38:35 AM UTC-5, Casa de los peregrinos wrote:
>
> 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:
> >>
> >> 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 250° 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.
>
>
I get two hours or sometimes a bit more of smoke, the coals are still
fine just no more smoke from my chips. After no more smoke is when
the meat goes in the house to be tightly covered and finished in the
oven for 3 hours. But I can go back to the grill, take the lid off
and open the bottom vents fully and I have HOT coals to grill hamburgers,
pork chops, or steak. I've done this several times to have other things
to eat throughout the week other than pulled pork.

The trick to reheat these different meats is put them in the micro-
wave on about 60% power for 3 or 4 minutes. You want to warm them
through but not cook them again as you will if you use 100% power.