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Post by infinitemonkey on Jul 2, 2011 10:47:20 GMT -5
Weber Performer with Smokenator 1000. Burning Kingsford Blue with apple chunks. Got a 5# pork butt on.
I've got a candy thermometer in the lid and a wired probe run through a potato so it can stand at grill level. To get the grill level temp up to 225', the dome temp registered by the candy thermometer at the vents is 365'! I've read here about substantial differences between dome temp and grill temp but this seems extreme. Anybody got any suggestions? I'm in the first hour of an anticipated 10 hour cook.
Thanks for any help. Michael
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Post by piggedy81 on Jul 2, 2011 11:16:15 GMT -5
I would trust the probe at the grill level. I have a weber with a built in thermometer up by where the top handle is and the temp up there can be much higher than the grill temp (never as dramatic as what you're reporting though) I'm also wondering if you have a good seal between the kettle and the lid, if not too much oxygen gets in and your temp will spike like crazy. Check out my thread for "thermometer"...I've had the best experience using a probe with temp sensors on both ends, works great. Good Luck
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Post by ecripps on Jul 2, 2011 11:32:52 GMT -5
Check the thermometers in boiling water. They should read 212. Try binder clips on the lid if it isn't sealing well too.
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Post by infinitemonkey on Jul 2, 2011 11:55:44 GMT -5
Thanks Piggedy and ecripps. The kettle temp clearly was too high. The water pan was boiling rapidly and i had to refill it after just under an hour. It looks like the probe for the kettle temp thermometer had turned and was touching the outside of the pork butt, bringing the reported temp down. When I repositioned the probe, the temp rocketed up to 302' at the grill. I've closed both bottom and top vents down pretty much to nil and the grill temp is down to about 250' but I'm having some trouble getting it lower. I expect to have to fill the water pan again soon and may have to add coals so I'll have the top of the kettle off for a bit which will yo-yo the temp. Meanwhile, the internal temp of the butt is around 130' already after only 2+ hours of cooking.
Any tips on how to save my butt? <couldn't resist>
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Post by piggedy81 on Jul 2, 2011 13:09:13 GMT -5
Just be patient and remember that when you make changes to the setup it can take a half hour or so for the effects to fully set in...just keep that in mind when changing the vents and stuff, it's similar to overcorrecting when your car slides on gravel or ice or something, it can get way out of whack if you're impatient with it...also, I've only done a butt one time, but when I did it the internal temp went up and up kind of quickly, then when it only had to go about ten more degrees it just stopped and took a couple hours to come all the way up to temp.
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Post by infinitemonkey on Jul 2, 2011 13:48:58 GMT -5
yeah, using your analogy (good one, BTW) I'm probably skidding all over the road at this point. Definitely having trouble maintaining a constant, low temp. I figure I'm doing ok if I can keep it below 250'. Had to add coals and sweep ash and temp went up to 285-290 but I've got it back down now to 248'.
Today is supposed to be a test run. Got 12 people coming over next week for pulled pork. I can see I've still got a lot to learn here.
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