Smoking Pork Butt -- Start To Finish On The Weber Kettle

[@DeSwillery]

I hate watching your videos because my mouth starts watering and I know I can't even buy something that looks or tastes as good as what you are doing. You have inspired me to work on my smoking skills though!

[@CookingWithRy]

That's kind of you to say :)

[@enamias]

Same!

[@noelserrato]

Same here!

[@daubie3]

I also have to agree.

[@davidandrews-lq6vy]

Hi Ry , any reason why you didn't use the snake method for this cook ? I'll be smoking some pork butt over here in southern UK WHEN the weather heats up . All the best 👍

[@sailer5373]

Great video as usual. You're one of the very few You Tubers that use mostly the Weber Kettle, and that's what I usually use. Keep up the great Weber Kettle cooks.

[@vinniemartinez6125]

Ry ever since I started watching your shows I really love all the content you put out there. Your great Ry 👍.

[@merrywissemes]

Good Lord, I made this today and it turned out PERFECT! Your recipes never fail to be fantastic. Thanks Ry!

[@Thefree_mandecker]

Making this today. Just wanted to let you know I appreciate this video in 2022! Thank youuuuuuu!!

[@mariosavva999]

After all this time and all these videos i watch, i still think yours are among, if not the best. Cheers for the brilliant content.

[@CookingWithRy]

Thanks so much! I really enjoy making these videos :)

[@TheAgentCap]

I love how you work with all types of cook systems. Keep things fresh. Can't wait to make this

[@420davlin]

I made this from start to finish. I followed every step. cook time, recipe and also bought the thermometer that helped Alot. I dont think I could have done mine so well if I didnt watch this over and over. It was my first time ever using a smoker and mine was a Free off the rd special that leaked like a sive. Because of this video I killed it and made it look easy. Thanks for helping me get forward faster and making me look like a pretty good meat smoker. You should do a just up from crap smoker review. Thanks agian.

[@brendencrutchfield6383]

I just wanted to leave a comment and say a great big Texas "Howdy!" and a thank you. I'm smoking my first pork butt on Monday, and watching your videos has left me feeling confident in a way other channels haven't. You're probably one of the most wholesome youtubers I've watched on here. Thanks partner.

[@CookingWithRy]

Thanks! I appreciate the kind words :)

[@SamSize12]

I have used this video twice, it works so well. Thank you so very much! I'm a Weber kettle fan! You really do great work. Thanks!

[@CookingWithRy]

You're very welcome!

[@jimmysjamin1]

Ok RY putting my Shoulder on the Kettle in the morning we going to follow your recipe can't wait for morning 😋

[@brianwilliamson8729]

I followed your video with a few tweeks and changes and it was absolutely perfect 👍 first time ever cooking one on the grill by myself thank you for the video

[@perryanderson9127]

can't wait to try this . I've made many smoked pork butts and there is no wrong way to do it , its all good

[@HobiesGarageBBQ]

Jesus!!!! That looks like the perfect cook. The bone came out so easily, you had the bark the tenderness the juiciness, wow!

[@CookingWithRy]

Yeah, just gotta be patient and let it get tender. That's hard when you want to tear into it :)

[@benhoge3065]

Thanks for the video! It inspired me to attempt the same cook on my Weber Kettle. Two attempts so far and both times delicious 👏

[@gpsandgis]

Thanks for the video. I used your techniques and it came out great. An 8.5 lbs shoulder in 8.5 hours up to 203 degrees.

[@matthewamm4483]

I followed your recipe and method today. My pulled pork turned out amazing! Thanks Ry! All the way from Perth Australia 🇦🇺

[@tomsergesketter5138]

Awesome video. Never used my Weber but I am now! My mouth is watering 😋

[@mikecha1957]

Hey Ry I really like the flavor profile on this pork this gives me all kinds of ideas. Very nicely done

[@CookingWithRy]

Thanks!

[@darkgreen9098]

That was fabulous! I want some of the that rice and tacos.

[@carterscustomrods]

Perfect video explaining a true step by step guide to smokin' butts! You're the Sir Mix-A-Lot of Smokin'!!!

[@WhatWeDoChannel]

Super video. I just got a Weber kettle so I’m looking for videos on how to use it, yours are great! I have already roasted a chicken, I used two chunks of hickory and added way too much hickory flavour for our taste. I got out there today and chopped my hickory into smaller pieces! I’m going to try slow cooking a chuck roast for the first time on Saturday. I purchased a pizza 🍕 making kit, I’m going to try that on Friday! Klaus

[@ggCHILLIWACK]

Just found your channel and subscribed. I've used my Weber to smoke ribs several times. I will be trying pulled pork soon. Everything you made today looked delicious. The step by step will be very helpful.

[@alecrich6564]

thanks so much for the videos! Doing my first pork butt today, feeling confident after all your help

[@roberthikade9759]

Mine turned out top notch, anytime I plan on doing these on my kettle I always go back to your video to watch. Sent your coffee rub brisket on a weber to a coworker for him to try on his. Thanks for all your great content Ry. Have a great memorial day. Sure your grilling or smoking something. lol

[@aj3u]

Thanks for your video, Ry! I just smoked a pork shoulder on the Weber kettle following your directions and it turned out perfect!

[@CookingWithRy]

Awesome!

[@therichieboy]

Incredible. I'm so impressed with the dynamics of your pork usage. Looks too good for words.

[@idiotbox37]

That's what she said

[@Cl3moh]

Hi Ry- really enjoy your presentation style. I've learned so much from your really well developed and thorough instructions. Very curious as to what you do on the outside as a career. Thanks for always sharing these great tips and pointers.

[@chrisburke7823]

Great video as always. Ya, I know it’s a few years old. Save the juice! We do…and add it to pulled pork hash. A southwest pork butt is now on my radar! Thanks again

[@majjr8]

Brother, your rubs are the best! They bring out the best flavor out each meat. My wife enjoys the one for brisket. Our kids enjoy the one for smoked wings. And I enjoyed this rub on some pork burgers I made! Thanks

[@CookingWithRy]

Thanks so much for the kind words 😊

[@michaelvaughan8631]

Always great watching you, bud. Thanks for the outstanding info. I’ve got one on the Weber kettle now.

[@barringtoncarlisle2056]

Another good one my man, you make it look so so easy and its not! Just added a Maverick ET-733 wireless to my army of cooking aids and found it even harder to cook/smoke with it than without! Ignorance is truly bliss. I am still learning, well trying to, so am only doing racks of ribs and chickens at the moment, with very mixed results, mostly bad ones. The good lady is being very patient but she wants to see some space appearing in her freezer and she's sick of ribs so a pork butt and or a brisket needs to be attempted before the end of summer! Scary is not the word so I'll be watching this vid, a lot, over the next week or so. Love the vids, keep em coming, all assistance is most welcome.

[@CookingWithRy]

Just take your time, go simple on the seasonings, and let the meat take as long as necessary to become tender :)

[@SmokyRibsBBQ]

Great looking pull pork Ry, and you were seriously killing me over here with the tacos! That crunch, and knowing what was inside was just simply killing me! I ate a left over bbq chicken leg tonight lol ;)

[@CookingWithRy]

And tonight we're having...leftover pulled pork. LOL. That's the thing about these big cooks--if family isn't around right then, it lasts for DAYS :)

[@doyleholloway1818]

Ive done several pork butts on my weber kettle by following your recipes and now this coming weekend i will do another pork butt using this southwestern recipe... im sure that it will turn out very delicious...

[@jimmysjamin1]

I have to tell you I really cant tell you when I enjoyed a video more thanks so must for posting and sharing. I love someone who loves to cook and loves to eat like I do ! I'm having an issue with patients in cooking. I make some pretty good stuff but it could be so much better if I would just wait it out ! Lol thanks again Im a big fan !

[@eccrusr]

Thanks for the guidance! I put a small one in Mr Webber today using the C pattern charcoal layout.

[@JR-kc8jx]

As an eastern North Carolinian, when you put that green sauce in there, my heart sank to the bottom of my stomach. Great cook though. Looks great!

[@isidromendoza3777]

I can't believe you used a Weber Kettle! Amazed at the results! Going to put this video to use this weekend on my Weber! Thanks for sharing! I was looking at the Kamado Joe Grill for smoking and I think I'm going to hold off now!

[@roberthikade9759]

I made my first smoked pork butt on the kettle and it turned out top notch, may be my best one yet. Took about 10 hours. Had a hoot cooking it and with working around the house it worked out great. Love your kettle content thanks again.

[@zh137dz]

I love all of your videos and this one in particular was what I followed to smoke my first thing ever on my identical Weber! I also bought the thermopro because it looked convenient and I think the confidence I got alone just from watching your videos was enough. Excited to try more! I used apple juice and Tapatio mixed together to baste the entire time and it is insanely good :)

[@CookingWithRy]

That combo sounds great!

[@PSpurgeonCubFan]

Yeah buddy. Rice sounds really good

[@katsuhikoyokoi9442]

Love it, love it, love it!!! You inspire me to smoke on pork but by my Webber grill!!! Thank you so much, RY‼️✨✨

[@CookingWithRy]

You are so welcome!

[@jeffreytaylor6257]

"Oh yes". Perfect choice of words.

[@WeekendWarriorBBQ]

Nice Pork Butt! I like the garlic cloves in there. Green enchilada sauce - wow! Nice job!

[@CookingWithRy]

Thanks! It turned out so good :)

[@danielledavis9936]

I ABSOLUTELY loooved how you were so creative with your spin on pulled pork! Great personality too! I do more of the Carolina based pulled pork. Do you like Carolina style pulled pork?

[@PhantomDragonX]

I'm from NC love Carolina style bbq, but the main thing is, I like Latto too, she was really up and commig, let's talk!

[@jimmysjamin1]

Got to let you know my pork shoulder turned out amazing followed your video to the letter I could carve it with a spoon thanks so much brother God bless.

[@CookingWithRy]

Love hearing that!

[@shoresie]

Love your videos man, I am happy I found your channel. I always do lil twists of your recipes and your advice for time and temp are always on point. My GF and I watch your videos the night before and right before I start a recipe to make sure I have everything correct. My GF and I always have a smile on while watching you. lol I appreciate all your hard work, your a huge help and inspiration for trying new things.

[@CookingWithRy]

Hey thank you for the kind words 😊

[@shoresie]

@@CookingWithRy thank you for the content!! 😎😃 I am excited to smoke my first brisket on the kettle next week and your videos are what will guide me!!

[@jvf7762]

Used a similar recipe to this yesterday after watching this video. Turned out fantastic!

[@CookingWithRy]

Awesome!

[@haynsie]

Great instructable. Drooling!

[@TheReapersSon]

A few things before I check out for the night (just finished watching the whole thing): First, Trader Joes products are awesome. Those two you used in the video -- the hatch chile salsa and the salt-free fire sauce are two of the best! When I worked there, I used to eat their frozen veggie burritos and drown them in that hot sauce and some full-fat greek yogurt to make a delicious crema slurry. The only other hot sauce to me that's more addictive is the Tabasco Chipotle sauce. Next, THANK YOU for providing the link to those Weber charcoal baskets. I did not know they made those, and they're MUCH cheaper than the ones I was looking at from another company (not going to name names here for the sake of fairness to them). Definitely going to pick one up, as that indirect heat method makes a world of difference. My "other" grill is a cheap (read: got it for free) Charbroil H20 bullet smoker that's required some modifications to get right. Even then, it's hard to regulate the temperature like the Weber, although the last 3 batches of Ribs I've made on it have all been darn good regardless. I'm going to give smoking on the Weber Kettle a try with one o'them there baskets. Finally, I never would have thought to do this southwest seasoning method, so much obliged for the insipration! I just picked up a butt from QFC (Kroger subsidiary brand) for $0.99/lb; a killer freakin' deal. 7 lbs of pork butt for $7.00. It's gonna be a good weekend! I've said it before: Good BBQ is a gift from God. He's certainly blessed you this time!

[@CookingWithRy]

Yep we've got some .99 lb butts on sale this week here, too, and I'm picking up a couple :)

[@uofm1334]

Great video! Loved it! Thanks for smoking on the kettle and showing different ways pork butt can be done. I would love for you to do more kettle smoking for the community like me that doesn't have a real smoker! Thanks!

[@CookingWithRy]

I do A LOT of Kettle videos. It’s my favorite cooker by far :)

[@marcusant6895]

Just got a weber kettle before the 4th. Didn't realize how versatile it is. Love your smoking videos. I plan to smoke some meat for the first time soon. I have subcribed to your channel. Thank You!

[@CookingWithRy]

Nice! Enjoy that Weber :)

[@sfwcu]

Thank you for all of the great recipes done right on your Weber Kettle! You have inspired me!

[@CookingWithRy]

You're welcome!

[@chuckarock2001]

Thanks for sharing. Yours Roy from Sydney Australia 🇦🇺🤓

[@tracybrickey2686]

Smoking my first pork butt this weekend. Thank you for all the knowledge you share in your videos! It has inspired my to take the leap into charcoal grilling and smoking, that I always wanted to do. Fingers crossed that it all goes well!! Thank you again Ry!!!!

[@CookingWithRy]

Have fun with it :)

[@Rumpole1000]

Really greatful for the pop up Celcius conversions. Just subscribed. Cheers from Australia.

[@ShaunPaget]

I've got a Webber kettle and going to give it a shot. Thanks for the tips.

[@aaronwilson6278]

Ry, I'm trying this tomorrow on my Weber Smokey Mountain. I hope it turns out as well as yours did. As of right now, only 16 more subscribers until you hit 10k. Congratulations my friend, you're one of my favorite KZbinrs. I never miss a video!! Keep on grilling!!

[@CookingWithRy]

Thanks! And enjoy the butt on that WSM. It should turn out fantastic :)

[@aaronwilson6278]

@@CookingWithRy My pork butt turned out amazing!! Took about 10 hours on the WSM. Thank you for the amazing recipe!! Had pulled pork sandwiches tonight, gonna try the tacos tomorrow. Congrats on 10,000 subs!!!

[@CookingWithRy]

Aaron Wilson Thanks! Pulled Pork is awesome for tacos. We do that almost every time we have a PB :)

[@chrisgodfrey1332]

Thanks for all the videos Ry! They've helped me get through lockdown here in the UK learning to BBQ right

[@Chilango16510]

Man I was enjoying this video so so much. The pork butt looks amazing, I thought you were going to add just some regular sauce to the meat but when you added enchilada sauce my mouth went “AHHHHHHHHHHHHHHHGGHH” I imagine that sauce is so flavorful with a great hint of hotness.

[@christopherpeltier500]

Heck yea! A true marathon video.. listening to it on my way home

[@CookingWithRy]

A pork butt podcast! I love it :)

[@ddaurer]

How could anything southwest be not great. Sure looked good. I would go for the sandwich. great video.

[@CookingWithRy]

Thank you :)

[@roberthikade9759]

You do a great job love the different ways you try your BQ. Keep up the great cooking.

[@onlyychevys]

I'm a texan, living in south Florida but I love me some south west flavors! Love your videos Ry! Looking forward to your live stream too.

[@CookingWithRy]

Thanks! Some of the best flavors out there :)

[@BigLezBBQ]

Looks super tasty, great cooking on a kettle grill 👍

[@FordyHunt]

This is the best guide I've watched on KZbin. I'll be following this when I smoke my first butt!

[@CookingWithRy]

Thank you! I glad you found it helpful :)

[@iskato914six]

I made my first smoked pork shoulder on the WKG yesterday. It's not perfect, but pretty good. got some questions for you (and viewers). so first of all, I didn't use any probe thermometer, just the one on the kettle. (will pick one up) My temps were okay, but a few times I had to leave and was told that temps went up close to 400F. not sure if it wrecked anything. Also, the stall, I'm just learning about that. so I have no idea when mine happened, but I waited for 5-6 hours of cook time, then I wrapped the meat in foil. let it sit on the kettle for another few hours. last step I wrapped it in towels and put inside a cooler. (seems like everyone else's videos suggest to do this step) Overall it was fun and tasted good. but I want to learn how to be better at this bbq thing. basically, question is which steps are the correct ones to follow? many videos are similar, but some are confusing me a bit. Thanks !

[@CookingWithRy]

I think I would say that if it tasted good you succeeded. There are so many variables, and the lid thermometer is routinely about 100 F higher than grate level. If you can get a remote thermometer with probes for both the meat and the cooker, it will allow you to get used to how the temps rise, fluctuate, and stall.

[@iskato914six]

@@CookingWithRy Thanks for the feedback! will invest in a probe thermometer. :)

[@TheBHoky]

I just threw a 7 pound pork butt in my weber kettle using the snake method. looking for the same temp in the grill. Using apple wood. Hope it turns out as nice as yours did.

[@knightshift8714]

How'd it turn out? I'm asking cause snake method usually doesn't work well for me

[@TheBHoky]

@@knightshift8714 I turned out great. When I set up my snake I use 3 briquettes across the bottom 2 more on that and if I need more heat I put 1 more between those 2. Still have to watch it close and adjust the vents as needed.

[@kssaint6290]

Honestly I'm too lazy to babysit the cooking that long....I'm OK to do ribs which is done around 3-4 hrs @ 275......that's why I use an ATC to do the cooking on long cooks.... buts or briskets are great when an ATC is doing the hard work...anyway I admire you Ry, for putting in the long hrs...and frankly your videos are top notch.....cheers!

[@CookingWithRy]

Thanks! Everyone has different needs and tastes, and that's what's great about cooking :)

[@madmike7934]

Just saw your video boss ,the taco u could tell you really enjoyed it and that crunch . Enjoy d your video here from San Antonio Tx

[@EddyGurge]

I average over 20 butts a summer (all catering) and I still love watching you do this.

[@CookingWithRy]

That's awesome! I love watching others cook, too. I find it relaxing :)

[@EddyGurge]

The thing I like most about this one is doing butts for non-traditional BBQ. I have even taken a multi-year break from KCBS judging because I'm getting sick of the standard pulled pork. I may actually have to do butt again. A southwestern style one. Great idea and video, thanks!

[@FireSerpent]

Great video. I'm really looking forward to trying this out soon. Off to Costco I go lol

[@timmangan1734]

Green enchilada sauce from scratch? Loved that Tip!

[@shelleyh9249]

Excellent video. I'm going to do the same thing with the garlic but I'm also going to inject it with MOJO and see how that turns out. Keep up the great grilling take care and be safe

[@TheFlatlander440]

What a great vid Ry. I would love to smoke a pork butt on either my OK Joe's or the Weber Kettle this summer. Love the recipe with the SW flavors. Thanks for sharing and cheers Ry!

[@CookingWithRy]

Thanks, William. Yeah, get it on that Joe before it gets snowed in again :)

[@Cammo-vp1gl]

Hi mate, thanks for this great tutorial. I’m halfway through my first attempt but, no pun intended, I could not get a butt so Im using a pork leg with skin removed (bone in). So far so good, my temps been a bit high however it’s coming down, should take about 5 hrs in total. Can’t wait to dig in, it smells so good. I’m using wood from an old port barrel which I’ve soaked in water overnight. From Melbourne, Australia lock down capital of the freaking world 🤬🤬🍺🇦🇺👍🏻

[@TheReapersSon]

I like your style, man! Everyone goes crazy with their rubs and sauces; how crafty can we all get by over-engineering and over-thinking things. I think BBQ should be as simple as possible. The core flavors and ingredients are all you need; 5-7 ingredients in my rubs are about as far as I go. Sometimes, I just stick to the dynamic duo of salt and pepper! Much love for the beautiful BBQ, my brother.

[@CookingWithRy]

Thank you! Salt & Pepper is magic for a reason, you're so right :)

[@ShawnTheRealtor]

I'm sorry but I didn't have the patience to go through all the comments...and I know you have learned to do so in your newer videos....but can I humbly ask that your give me the recipe for the 'green anchelada sauce '. I'm used to tapping 'see more' to getting the rub/sauce/side recipes from your videos (which NEVER fail to disappoint!), but I appreciate this was 5 years ago and you were still figuring it out. I really want to try this recipe out but I'd really like to stay true to your vision ( which...again has never let me down) and would REALLY appreciate if you could help out a Canadian who is still figuring out 'Southwestern ' 😉

[@CookingWithRy]

It’s just Green Enchilada Sauce from a can. Usually available in most supermarkets.

[@TDRUSH1]

Nice job I really enjoy your cooking and your right goes good in a lot of dishes nachos, Chile ,pizza

[@CookingWithRy]

Man, I forgot nachos. I should have made those too :)

[@easybackyardbbq]

I never thought about just using one basket. Like the idea. How hot can you get a 22 with one basket? I know you would have to fill it more but beats having to pay a 100 bucks for a slow n sear.

[@CookingWithRy]

I can get it above 350 but it burns through charcoal quickly.

[@FrankC656]

Hi Ry! Did you cut a notch in the weber kettle rim for the probe's wire to set in so your kettle lid could sit flush?

[@daniel-j-harris]

I saw on Chuds BBQ he didn't fully wrap, he did a foil boat to allow more bark to form. What do you think of that? Now I'm torn between a full wrap to keep it moist and a foil boat to allow the bark to form more.

[@CookingWithRy]

There are so many methods. You just need to find the one that works for you 😊

[@martindaigle9789]

Thanks Ry, It's my second time trying it and I have to say this has become a family's favorite. It was so simple to follow your instructions. Really good stuff! The cilantro lime rice is perfect and simple for a busy family. And the tacos as well. Nicely done. Thanks again. Cheers from Montreal.

[@CookingWithRy]

So glad you enjoyed it 👍

[@loubrandewiede6166]

Hello Ry. Love your content thanks for your education. Doing some cooks this summer back to basics with my Weber kettle. What’s your experience using polymer grommets on the Weber for temperature probes? I see from your videos that you notched your grill for the probe wires. I got a new thermoworks smoke and the openings on the grommets seem a little small for the probe plugs. Haven’t notched or cut hole for grommets yet just looking for what is the better approach. Thanks. Lou

[@CookingWithRy]

On my new Weber Performer I added the probe port from SnS Grills. I’ll show that in an upcoming video 😊

[@tonym2513]

This is so good with Wickers. Good times.

[@dannyhague1425]

Awesome video, I actually bought a pork butt today!! I will definitely try the garlic for a change of pace. I notice they had the hatch pepper roasters out at the store, hopefully they will be roasting peppers this weekend. You just about have me ready to buy a Webber Kettle... Thanks Ry I sure would like some ideas on smoking big ham for the family thanksgiving, hint, hint, hint....

[@CookingWithRy]

I think you found my ham video :)

[@SmokingBBQ]

Very Nice, enjoyed your video very much. Thanks for sharing.

[@CookingWithRy]

You're very welcome :)

[@kevinyunker7026]

Thanks for making it seem so easy. Gives me the confidence I need to to new things on my kettle.

[@cadedoonan181]

This was a great video.

[@dondoinstuff5169]

Trying this tomorrow. Thanks!

[@CookingWithRy]

Enjoy!

[@tomsergesketter5138]

My pork butt turned out great! Like yours the bone just pulled out. I shredded it and used scissors to finish it. Feeding my kids tomorrow for Fathers Day. Thanks again.

[@CookingWithRy]

Awesome!

[@trae4529]

Great video! I can’t wait to try this. Question for anyone-- if I start out with a 10 lb piece of meat-- approx. what would be the final weight......and would it be enough to make sandwiches for 25 people?

[@CookingWithRy]

I find for 10 pounds you'll probably end up with about 7 pounds, and for 25 people I'd want at least 15 pounds of meat :)

[@HogWildBBQ]

Really liked the southwest twist you put on it. Salsa Verde goes perfect with pork. Do you have enough leftovers for enchiladas? Everything looked delicious. Thanks for teaching me.

[@CookingWithRy]

I think we're doing some Taquitos with leftovers tomorrow :)

[@jeffreymusser8450]

Great video, Ry!!! What kind of taco shells were those???

[@CookingWithRy]

Thanks! Can’t really remember.

[@geekie1]

Love this video! Just made this recipe last weekend. I have to say you are leaving money on the table by not affiliate linking to products you use in your videos. I have to have those meat separators you used. Keep up the great work!

[@CookingWithRy]

Sometimes I forget :)

[@crunchbar777]

Where exactly in the kettle did you put the probe for the kettle temp? That pork looks delicious

[@CookingWithRy]

I usually put it as far away from the heat source as possible. Thanks!

[@tvrift]

For pulled pork, do you add the juice from the wrap back to the meat? I dont think Ive ever watched a video where this question was covered..

[@CookingWithRy]

You can. I’ve done that before. I like to skim the fat off first and add some of the juice back, sometimes with BBQ sauce.

[@miniroid7]

If I dont have one of those fancy grill thermometers, will the dial on the lid, and a regular meat thermometer work? Would me taking the lid off every time to check the temp impact cooking time?

[@CookingWithRy]

The lid thermometer generally runs quite a bit higher on mine than the grate level, anywhere from 50-100 degrees, so if you're going to rely upon that you'll have to take that type of difference in your own cooker into account. And taking the lid off can impact cooking time, so if you can be quick about it it's best.

[@swazzees]

Just checking your techniques Ry, doing my first butt this weekend on my 2 week old kettle. I was curious as to what heat source to use SNS or regular basket. I am going to be using a dark cherry wood on mine. I hope it turns out as good as your pork looked. Thanks again I am a happy subscriber.

[@CookingWithRy]

If you have an SnS I'd go with that. Great for long cooks :)

[@swazzees]

@@CookingWithRy - I have been really trying to figure out for the last 24 hours why you had minimal charcoal in the weber basket and only added 4 or 5 pieces each time.....It would seem like you took the lid off more times than needed by using this charcoal method. I am a 10 year Traeger user but newer to using a weber performer. So I have been smoking for a while but I love the charcoal flavour, why wouldn't you just fill the basket more and let it cook longer with the lid left on? I am currently struggling with maintaining a constant temperature.

[@valdezpenilla7916]

Greetings from Mexico Ry. I’ve been following you for a while and I really enjoy your videos, thanks for sharing. Quick question here: these method with the charcoal basket doesn’t produce dirty smoke?? Thank you in advance.