My pork shoulder stalled for 5 hours and I finally figured out why

I was smoking a 9 pounder on my offset in Memphis last weekend, and my buddy pointed out my fire was way too clean and hot. Turns out I was burning the wood down to pure coals before adding more, which kills the smoke flavor and moisture. How do you guys manage your fire to keep that blue smoke rolling?

3 comments

3 Comments

lopez.quinn1mo ago

Five hours is a long time to learn your fire is too polite. That's like a whole movie where the main character just politely burns wood. Gotta keep it a little dirty, man. Throw a new chunk on before the old one turns into a perfect little ash cube. The good smoke comes from the wood actually smoking, not just glowing.

hayden_lane1mo ago

That five-hour stall would test anyone's patience.

faith_king1mo ago

Wait, five hours? I thought you meant like an hour or two. That's a whole work shift just sitting there. Did they at least give you water or let you get off the plane? I can't even imagine the back pain from those seats after that long.