Forum Thread

Jacksonville Topics

(Jacksonville Specific)

1 messages

Updated 2/16/2011

Off-Topic

Lakes Online Forum

84,028 messages

Updated 10/12/2024 10:31:21 AM

Boat Maintenance

Lakes Online Forum

5,204 messages

Updated 9/14/2024 10:10:50 AM

Jacksonville Fishing

(Jacksonville Specific)

1 messages

Updated 2/16/2011

Jokes

Lakes Online Forum

4,172 messages

Updated 9/9/2024 5:04:44 PM

Sports

Lakes Online Forum

4,261 messages

Updated 5/28/2024 6:31:10 AM

Grilling & Recipes

Lakes Online Forum

2,979 messages

Updated 6/26/2024 5:03:03 AM

Tallapoosa River Topics

Lakes Online Forum

98 messages

Updated 4/15/2024 1:00:58 AM

Forum Usage Rules

Name:	blmeanie -	Reply
Subject:	Gas grill- pork butt question
Date:	7/9/2013 7:27:29 AM

If I want slow cook a butt on a three burner gas grill where the burners go left to right what is the best way to position a foil drip/moisture pan? I assume I would need to run with only one of the three burners going and position the pork and pan over the two not running. Will the one burner generate enough heat? Thanks in advance, any related advice would be appreciated too. Steve

Name:	Little Talisi -	Reply
Subject:	Gas grill- pork butt question
Date:	7/9/2013 10:52:47 AM

First question to ask yourself is (1) which burner is the low end (lower temp), the one on the left or right. That will be the burner to have on. Secondly you would place the drip pan under the butt on the other end. You also might want to consider a barrier to divide the cooking area somewhere in the middle this would be a good place to place a foil pack of soaked wood chips.

Name:	Mack -	Reply
Subject:	Gas grill- pork butt question
Date:	7/9/2013 4:35:46 PM

Also, be sure to have a quality digital thermometer to measure the true temp next to the meat. That one screwed onto the grill top is usually worthless.

Name:	blmeanie -	Reply
Subject:	Gas grill- pork butt question
Date:	7/9/2013 7:02:30 PM

so what temp am I shooting for? time?

Name:	Mack -	Reply
Subject:	Gas grill- pork butt question
Date:	7/9/2013 7:39:04 PM

For me, I want a cook chamber temp of @215*,,, constant, constant. And a finish meat temp of @ 195*.
If you are on a gas grill, it has lots of holes, making it tough to hold a constant temp. Plus, if you are new to smoking meats, you are gonna' CHEAT and PEEK (same results with a golf game). Place the grill out of the wind if possible. Make lots of moist smoke per Talisi's post, monitor the cook temp and be prepared for it to take maybe 10/12 hours for a large butt/shoulder. Well worth the effort.
BTW, the digital thermometers have two probes, one for the cook temp and the other for the meat temp, all readable on the remote from your recliner on the deck.

Name:	roswellric -	Reply
Subject:	Gas grill- pork butt question
Date:	7/11/2013 9:20:11 AM

Get you one of these. Then you are not opening and closing the grill all the time. Works great in the oven for things like a standing rib roast. Besides you will amaze your friends when the wireless clip on part starts talking to you. :-)

URL: Remote Control Butt

Name:	ot -	Reply
Subject:	Gas grill- pork butt question
Date:	7/11/2013 10:53:53 AM

$38.74 (black, not red) @ Amazon.com ... just purchased one!