Weber Kettle Apple Smoked Mad Hunky Pineapple Pulled Pork & The New Washington Crutch
Every Character
I'm cooking the food for our fantasy football party in a couple of weeks & need to get it going. Had limited thyme last night to start so I went to the bag of tricks & pulled out the trust old "Washington Crutch" THE OLD BLUE CROCK POT to help me get this project completed.
Started with a butt, that I stabbed a bunch of holes in & stuffed Pineapple chunks inside, then liberally coated with Mad Hunky.
Only had aboot 4.5 hours that I could devote to smoke, so set up 4 lit coals at the start of a runner, or snake & put on the Apple wood chunks. Soon she was running @ 225-300ish & once I got the airflow set correctly (I marked its setting spot with a sharpy on the ash catching unit so I have a visual starting point for next thyme) she was cruising aboot 250-260. Spritzed it 5 thymes with Pineapple juice, water, worchy, whisky & apple cider vineger.
Into the Washington Crutch overnight with some beer, parkay & tiger sauce on low for 8 hours & she's falling apart. Not the greatest bark, but I will be mixing it in with the rest of the butts that I cooking today, since I have the thyme to bark up some butts.
This was the first thyme I set the kettle up with the runner or snake style coal arrangement, which I will be trying today on a longer cook. I think its gonna be a keeper once I get it dialed in. Kingsford, which I use, tends to put out a lot of ash which can/will/dose choke out the air flow with briquettes in baskets. With the snake or runner style, this should be eliminated.
Holy Macaroni, Scott. Ever think to clean out all that ash from the previous cook? You really need a coal basket. Just sayin' I just might have to report you to KPS for Kettle abuse
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New Braunfels Hondo
3-22 1/2" Weber Kettles
1-26" Weber Kettle
Holy Macaroni, Scott. Ever think to clean out all that ash from the previous cook? You really need a coal basket. Just sayin'
Previous cook was 1/2 an hour earlier. I sweep/clean em all the time. No pretty stuff here, they get used almost nightly & daily & nightly on weekends . I might look into the coal basket thingy also. Yours sure look nice
Did you make a thread on how you make your baskets?
I've been playing around with the snake/runner thing. So far I find the temp to be more consistent with this method. Basically when I pile it up and light a few when it get towards the end of the cook I have all the coals lit at once and have to keep a close eye to keep the temp down. On the kettle care thing. I slide the one touch levers until nothing is coming out before putting the covers on and that's it.
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I've been playing around with the snake/runner thing. So far I find the temp to be more consistent with this method. Basically when I pile it up and light a few when it get towards the end of the cook I have all the coals lit at once and have to keep a close eye to keep the temp down. On the kettle care thing. I slide the one touch levers until nothing is coming out before putting the covers on and that's it.
That's kinda why I posted this, to get some discussion on the snake/runner set up. I will try it oot on a couple of butts here shortly.
As far as my kettle care, is it that bad I sweep them clean just like everybody else, and when the weathers nice I even wash them up really good. Butt I use the shit outta them & they are gonna get dirty & greasy & ashy cause that's what they were made for
That's kinda why I posted this, to get some discussion on the snake/runner set up. I will try it oot on a couple of butts here shortly.
As far as my kettle care, is it that bad I sweep them clean just like everybody else, and when the weathers nice I even wash them up really good. Butt I use the shit outta them & they are gonna get dirty & greasy & ashy cause that's what they were made for
I use that "snake" coal setup in me kettle when I use the Smoke-EZ attachment. That's what I usually use at comps to cook me ribs... I can get a good 6 to 8 hour burn with RO briquets. Never tried that with standard kettle cooking tho... hmmm.
Kettle care? Mine are a bit on the crusty side also, butt as you said, I use the shit outta them all the thyme. Almost daily. I just call them "well seasoned"...
No one has died from it yet...
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Make it right with just enough, or make it fail with a bit too much...
Don't get your panties in knot there Big Boy
I only mentioned it as the first pic had a shit load of ash hangin' around
the one touch blades which could be a problem during a cook. The Blue bag stuff is famous for that as you well know.
Carry on with your bad self
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New Braunfels Bandera
New Braunfels Hondo
3-22 1/2" Weber Kettles
1-26" Weber Kettle
Don't get your panties in knot there Big Boy
I only mentioned it as the first pic had a shit load of ash hangin' around
the one touch blades which could be a problem during a cook. The Blue bag stuff is famous for that as you well know.
Carry on with your bad self
Whatever Mikey. Carry on with you own bad self since you know it all
Whatever Mikey. Carry on with you own bad self since you know it all
Thank you for the compliment, but I'm far from a "know it all".
It's not all life & death here but a bit of fun seems out of the question..............at least for today
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New Braunfels Bandera
New Braunfels Hondo
3-22 1/2" Weber Kettles
1-26" Weber Kettle
Thank you for the compliment, but I'm far from a "know it all".
It's not all life & death here but a bit of fun seems out of the question..............at least for today
Weber Kettle Apple Smoked Mad Hunky Pineapple Pulled Pork & The New Washington Crutch
to help me get this project completed.
I just might have to report you to KPS for Kettle abuse
I sweep them clean just like everybody else, and when the weathers nice I even wash them up really good. 
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