I have stopped wrapping all my BBQ recently and my results have gotten so much better. You don’t need to wrap! I regret wrapping things as long as I did. Now I finish my butts in the oven with convection on and I get absolutely unreal bark.
Considering world renown BBQ Champions Aaron Franklin and Myron Mixon both wrap their pork butts I don't think wrapping was or is a bad choice. You just found a better option that works for you having a convection oven which 90% of us (me included) don't have. Glad that's works for you. If I get a convection oven I might have to try that !
I just bought My Pro 36 and it has shipped out This is exactly how I’ve been doing pork butts on my other brand of pellet grills I’m starting a channel in January Lookin forward to it both the pro 36 and the channel
I dont wrap any more I just roll all the smoke to it and slap it in the crock pot with a tad bit of apple juice or water in the bottom comes out good everytime
Advice for high altitude? Our house is 6600 feet above sea level and water boils at 200 degrees F. We have previously done 225, but I don’t smoke pork shoulder often enough to have a preferred cook yet. Do I wrap it at all, or with paper or foil? Thanks for the video!
Great Info! Very disappointed Camp Chef stopped making their vertical smoker. I think that was a huge mistake, as I have owned both and would never go back to a horizontal one.
Too much seasoning limits the smoke penetration. According to some. However, I season my pork butt like he does. Like Malcom Reed. It's a big chunk of meat, it can take it.
Still having a hard time choosing between the Pro and the Apex, however I'm curious about the smoke number. If grill is set to lets say 275 smoke level 1, how does it manage to keep the same temperature if you choose smoke level 10 ( for more smoke wouldn't it have to add more pellets therefore creating more heat ? ) how does it make more smoke without making more heat ?
The temperature actually fluctuates way more the higher the smoke number creating more smoke but keeping the temp levels -+10 degrees or so. The lower the smoke number will keep the temp pretty even at the chosen setting but output less smoke.
How come you didn't remove the gland? It's on the opposite side of the bone under the fat cap where the three folds of meat come together. Cut into the fat and just beyond the three folds you'll find a slimy gray gland about the size of a human thumb. Cut around it and pull it out. If you don't and you cook it in place it will give the meat a bitter taste when you go to shred the butt.
Just my two cents here... I was taught quite a while back to not "soak" my smoking wood or chips. All that does is slow down the time to get smoke and it does nothing to protect the meat or wood. Been 5-7 years since I have soaked smoking wood in any type of smoker or grill. Just my 2 cents. Saw you had no reply to your question after 7 months.
Um, yeah…East Carolina boy here. Couldn’t believe i’d heard that bit right. USDA does NOT grade pork. Also, maybe he should just go watch his kids play hockey in the street out front. CAR!!! I’ve had my Woodwind for three months now, easily more than 50 cooks and as much as I love my Woodwind 32, I’d trade some recipes and how-to videos for a way to upgrade to the pro that doesn’t involve me trying to talk the missus’ into our second pellet smoker in less than a year!😁.
Pork Butt newbie here. Question: Instead of tinfoil (pan + reynolds) like you use, would the results be the same with one of those turkey/ham roaster pans? (The kind that has matching, oval w/handles, top and bottom pans, where the bottom pan has a drip-catching border that the top pan sets into.) For this go-round, I'm doing it exactly like you did. However, if, the next time, I was cooking a larger butt (dare I say, a *Big Butt* ), and didn't have a sufficiently large tinfoil pan, would using those turkey pans be ok? Thanks, - s.west p.s. Great video! It spells out several of the mysteries of PPP (Perfect Pulled Pork). p.p.s. Subscribed.
I am happy to report that my first-time pellet-smoker-8-1/2-pound-Pork-Butt turned out better than I imagined it could be. I followed your instructions to the letter and everyone said that it was the best pulled-pork sandwich they ever had, and I agreed. Delicious. Thank you!
Frustrating thing to me is that even the chefs who are cooking for the pellet grill manufacturers say you shouldn’t use the bottom rack to cook on……so you essentially have a majority of a grill full of wasted space that you can’t smoke on? Not sure that’s worth the money to me To be clear, that’s a complaint on all pellet grills, not just camp chef’s
I've cut pork roast in half, less cook time, twice the bark, try it you will like!
I have stopped wrapping all my BBQ recently and my results have gotten so much better. You don’t need to wrap! I regret wrapping things as long as I did. Now I finish my butts in the oven with convection on and I get absolutely unreal bark.
Considering world renown BBQ Champions Aaron Franklin and Myron Mixon both wrap their pork butts I don't think wrapping was or is a bad choice. You just found a better option that works for you having a convection oven which 90% of us (me included) don't have. Glad that's works for you. If I get a convection oven I might have to try that !
@@giguy2002 They wrap their meat because it usually doesn't get served for many hours later. Yes, a wrap slows down drying out.
I’m gonna do one this weekend and use butcher paper like I do on ribs and brisket , tinfoil steams which doesn’t make meat moist , only fat does.
I just bought My Pro 36 and it has shipped out
This is exactly how I’ve been doing pork butts on my other brand of pellet grills
I’m starting a channel in January
Lookin forward to it both the pro 36 and the channel
I just got the 24 pro and still need to assemble it. Can't wait to start smoking.. Is your channel up yet?
Just ordered my woodwind pro waiting on deliver
Love the Dumb and Dumber reference!
Just wanted to say logans videos in this channel have help me a bunch. Keep them coming!!
You literally did all that work to set that bark on the fat side? Fat cap up is not necessary, and a waste of bark 😢
Choice or prime… pork? 🤔
there is no usda prime grading of pork
Pork is super fatty no matter what. It’s not like beef
I said…whatttt? 😂
Ask your local butcher. He or Her will tell you. It's the grade of the hogs like ot is with cattle.
@@user-ks8so5ez1t fake news
there is no usda prime pork
Sure there is. Congress puts it in every bill whether it passes or not.
Got my Woodwind Pro 36 and sidekick sear. built it. just waiting to cook my Thanksgiving dinner bbq season begins for me in the winter.
I dont wrap any more I just roll all the smoke to it and slap it in the crock pot with a tad bit of apple juice or water in the bottom comes out good everytime
Advice for high altitude? Our house is 6600 feet above sea level and water boils at 200 degrees F. We have previously done 225, but I don’t smoke pork shoulder often enough to have a preferred cook yet. Do I wrap it at all, or with paper or foil? Thanks for the video!
Great Info! Very disappointed Camp Chef stopped making their vertical smoker. I think that was a huge mistake, as I have owned both and would never go back to a horizontal one.
They make it now with a smoke box on it.
Too much seasoning limits the smoke penetration. According to some. However, I season my pork butt like he does. Like Malcom Reed. It's a big chunk of meat, it can take it.
Looks good!….why do u say CARRR? 😂 first video watcher here.
I was wondering the same thing? Reminds me of Wayne's World. Lol Car, game on.
Wondering the same thing. IMHO, takes away from a good video just saying.
Don't forget about all of us who have the Woodwind WiFi and can't justify buying the great new pro.
Still having a hard time choosing between the Pro and the Apex,
however I'm curious about the smoke number.
If grill is set to lets say 275 smoke level 1, how does it manage to keep the same temperature if you choose smoke level 10
( for more smoke wouldn't it have to add more pellets therefore creating more heat ? ) how does it make more smoke without making more heat ?
The temperature actually fluctuates way more the higher the smoke number creating more smoke but keeping the temp levels -+10 degrees or so. The lower the smoke number will keep the temp pretty even at the chosen setting but output less smoke.
How come you didn't remove the gland? It's on the opposite side of the bone under the fat cap where the three folds of meat come together. Cut into the fat and just beyond the three folds you'll find a slimy gray gland about the size of a human thumb. Cut around it and pull it out. If you don't and you cook it in place it will give the meat a bitter taste when you go to shred the butt.
I want to know more about removing this gland. Is there a video on removing it.
Me too.@@snowbird090
CAR! Love it man
Very Good Video 🔪🇺🇸🔥💨
How often do you add wood chunks and do you soak them first in this pellet smoker?
Just my two cents here... I was taught quite a while back to not "soak" my smoking wood or chips. All that does is slow down the time to get smoke and it does nothing to protect the meat or wood. Been 5-7 years since I have soaked smoking wood in any type of smoker or grill. Just my 2 cents. Saw you had no reply to your question after 7 months.
Wow, unlike beef, pork is not graded prime, choice, select, etc. Do your homework please.
Um, yeah…East Carolina boy here. Couldn’t believe i’d heard that bit right.
USDA does NOT grade pork. Also, maybe he should just go watch his kids play hockey in the street out front. CAR!!!
I’ve had my Woodwind for three months now, easily more than 50 cooks and as much as I love my Woodwind 32, I’d trade some recipes and how-to videos for a way to upgrade to the pro that doesn’t involve me trying to talk the missus’ into our second pellet smoker in less than a year!😁.
@@edwinvoorhees1952 I just pulled the trigger on the pro 36. I just bought the WW24 10 months ago. Hopefully I can get a decent price for it
Rested for "I think" 3 hours "exactly" lmao
What's with the car shout out? Is the camera guy in the street??
We are next to the street, and sometimes a car drives by and ruins the audio haha!
@@campchef The only thing that ruined the audio was the guy screaming "CAR!".
nice video. Informative.
Thanks
Would be useful if you would mention celcius degrees also.
Most probes read both, so why bother? Just switch your probe!
Awesome!
Is there enough room on the 24 model to make two butts at once?
I mean you can make like 6 if you don't mind shuffling them around for even cooking.
Pork Butt newbie here.
Question: Instead of tinfoil (pan + reynolds) like you use, would the results be the same with one of those turkey/ham roaster pans? (The kind that has matching, oval w/handles, top and bottom pans, where the bottom pan has a drip-catching border that the top pan sets into.)
For this go-round, I'm doing it exactly like you did. However, if, the next time, I was cooking a larger butt (dare I say, a *Big Butt* ), and didn't have a sufficiently large tinfoil pan, would using those turkey pans be ok?
Thanks,
- s.west
p.s. Great video! It spells out several of the mysteries of PPP (Perfect Pulled Pork).
p.p.s. Subscribed.
I am happy to report that my first-time pellet-smoker-8-1/2-pound-Pork-Butt turned out better than I imagined it could be. I followed your instructions to the letter and everyone said that it was the best pulled-pork sandwich they ever had, and I agreed. Delicious.
Thank you!
Curiosity, how many lbs and how long was the cook at 250°?
It was an 8 pounds and it was around 13 hours
@@campchef was the 13 hrs including the rest time?
Car!!!!
🚗
If you’re going to post videos, you need to give some answers to questions.
Pecan not pecon.
Yappy yappy until four thirty nine
There is no prime or choice when it comes to pork
😂😂😂 you must not of ever raised and butchered your own different breed of hog... there's a difference young man
Car?
U did exactly what everybody else does, how was this cook any different 🙄
Frustrating thing to me is that even the chefs who are cooking for the pellet grill manufacturers say you shouldn’t use the bottom rack to cook on……so you essentially have a majority of a grill full of wasted space that you can’t smoke on? Not sure that’s worth the money to me
To be clear, that’s a complaint on all pellet grills, not just camp chef’s
Do you have Tourette’s? lol my dad has it and your blurt outs reminds me of him.
Steamed meat 🤮👎
There is no such thing as USDA prime or choice pork. where do they find these fools?