Expert: John Langenfelder - 10/14/2008

Question
I just purchased a BBQ Pro Smoker at a real good price but of course no directions on how to use the smoker.  Any advice would be greatly appreciated.  

Answer
Tammy

While I am not familiar with this particular model, doing an internet search for bbq pro deluxe, I found an upright "bullet-type" smoker similar to a Weber Smokey Mountain smoker.  I would guess that this smoker as 3 (or more) trays/grates.  The bottom is for the charcoal, the second for a liquid and/or a middle grate for meat, and the top grate for the meat.

Depending on how long you will be cooking, figure 1 lb an hour of briquettes or lump charcoal in the charcoal tray.  As this particular cooker appears to have a door, you can add charcoal as need.  Generally you will mix some wood chucks (not chips) with the charcoal.  But don't overdo it.  Meat can only accept so much smoke and you don't want it to get to smokey. One or two chunks will do it.  Always use hardwood (oak, hickory, apple, cherry).  The charcoal itself will add smoke flavor.  Get the charcoal started and add the wood at the same time you add your meat.

Now go get yourself a 6-8 lb pork butt, find a rub that you like and put the rub on the meat.  Let it rest for a hour or so with the rub, or for several hours in the refrigerator or just do it before cooking.  There is no hard and fast rule here.  It is all in what you like.  

Start the fire.  Don't use lighter fluid or briquettes that have lighter fluid.  No one likes meat that tastes like lighter fluid.  Get a chimney starter or put crumpled newspaper under the charcoal.  You can also but an electric charcoal starter or use a handheld propane torch to start the charcoal.  Open the air vents on the cooker wide open.  You will adjust these once the fire comes to temperature.  Once the fire has started, put some apple juice with some of the rub in it in the liquid tray. Use gloves, it may be hot in there. This goes above the fire.  It acts to redistribute the heat so the heat is not directly under the meat.  The liquid helps keep the meat moist. Pit the lid on top and check the thermometer.  You want the thermometer about 250 degrees.  Most of these thermometers on the grill are not accurate.  If you have a remote thermometer, use that. Once the temp gets to 250, close these air vents halfway.  You will need to monitor the temperature constantly until you "learn" how the grill works.  Also, air temperature makes a big difference when cooking.  Cold or rainy days require more air than hot days.  

Once the temp is around 250 degrees, put the pork butt in with fat side up.  A 6-8 hour pork butt with take 6-8 hours to slow cook.  Midway through the cook time, flip the but so it is fat side down.  You can baste the meat from the liquid below or just baste it with some apple juice.  If you want, after about 4-6 hours, you could wrap the meat in aluminum foil for the rest of the cook time.  This will allow the meat to marinate in it's own juices.  You could add some bbq sauce if you want. But the meat will not get a crust on it, so it depends on what you like.  

Place a thermometer in the meat,  The meat will be perfect if it gets to 185 degrees internal, but anything 160 and up will be good.

Here is a URL for a BBQ Pro Deluxe that may help you:

http://www.thesmokering.com/forum/viewtopic.php?p=173334&highlight=&sid=65edb849...

Good luck and have fun.