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Post by kwpeabody on Sept 6, 2011 7:33:24 GMT -5
I smoked a 7.5 lb pork butt on Sunday. I had some problems with temperature control - mostly ran around 250 to 260, but several spikes up to close to 300, and some dips down below 200. I've read some of the other posts here, so I will try the binder clips, and also moving the lid around.
I smoked the butt for 15 hours, and only got the internal temperature up to about 175. I was aiming for 195 to 200 so I coudl pull it, but couldn[t stay up any later so I just sliced and chunked it. I was very surprised at the temperature - I figured at 2 hours per pound it would get to pulling temperature. I've made pulled pork before and always got the temp up to around 200. The only difference is that this butt was organic and came from a farm where the animals are allowed to graze naturally. I wonder if that made the meat denser. Anybody have any suggestions or thoughts?
Thanks!
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Post by lytefly on Sept 6, 2011 8:04:29 GMT -5
With the temps and cooking time you reference, it's hard to believe you could not get the internal temp over 175. I can't speak to the organic butt, it could be more dense (just don't know). I do have a question on your grill temps. How are you measuring them? Is your thermometer at the dome or at grill level. If by chance you are measuring at the dome, it's likely the temp at the grill is significantly less and speaks to the long cook times as you may be cooking at a temp much lower than you think.
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Post by kwpeabody on Sept 6, 2011 10:04:04 GMT -5
Thanks. I'm measuring at the dome, so I think next time I'll put another thermometer at the grate level.
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Post by ecripps on Sept 6, 2011 10:05:11 GMT -5
Towards the end of the smoke you want to foil the butt and let the water run dry in the pan. This will help get the temps up and keep the meat moist.
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Post by kwpeabody on Sept 6, 2011 13:41:49 GMT -5
Thanks, ecripps. I'll give it a try!
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Post by timekeeper on Sept 12, 2011 13:10:40 GMT -5
am new to smokenator have used 3-times followed direction in booklet to the letter have 1-touch gold used recommended thermo from Ace and Minion method, and binder clips with kingsford blue. Stuffed smokenator with coals lite recommended amount and set vents as per Minion waited for temp to stablize. Thermo was steady at 230-250 degrees at dome whole time. 2-racks back backs with dry rub not done in 6-hours. I think concept is good why am I not getting enough heat. Can't see doing a turkey would have to start Monday of Thanksgiving week please help.
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Post by ecripps on Sept 12, 2011 21:53:59 GMT -5
Check the termometer in boiling water, it should read 212. Don't use the binder clips unless you can't keep the temps below 250 at the dome. It can starve the kettle of air. I also set the meat out for a few hours to get it up to room temperature before it goes on the grill. You should also figure out what the temperature is at the food support grill vs the dome. The difference on my silver is 35 degrees.
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Post by timekeeper on Sept 14, 2011 18:08:58 GMT -5
purchased new thermoworks w/2-probes supposedly very accurate will run new test for dome and food support temps tomorrow hoping I can resolve problem quick this will be my last chance to run a test invited several coworkers for bbq Sat. have my fingers crossed keep telling myself it's just time and temp. it's simple just takes time
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Post by ecripps on Sept 15, 2011 9:50:18 GMT -5
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Post by timekeeper on Sept 15, 2011 22:31:54 GMT -5
saw set up video before i bought have always kept lid vent opposite heat source to draw heat and smoke across food even before smokenator. i ran a temp test tonight no food with new thermoworks digital thermo, weather was bad, very windy 20-30 miles/hr with light rain only put 1-probe on food grate 2nd probe would have been too complicated I maintained a of temp at food grate of 250* pretty steady without much fussing for 2-3 hours with hot water in tray by opening and closing top vent all the way down to 5/16" bottom vent open all the way at the end food grate temp was 210* pan was dry I started with kingsford blue 13 mostly white ashed coals, added 50-to smokenator for a total of 63 coals added 8-unlit coals at 2-hour mark had to shut it down after 3 hours. I bought 4-racks st louis ribs for Sat. had to trim them alot more than baby backs pretty fatty between layers of meat i felt like a butcher. I plan on adding all 4-racks about 5lb eachat same time maybe put some chicken6-breasts on hovergrill i brined all never saw anyone discuss brining, have had good success with brining. i would like to eat between 5-6 pm with group of co-workers please advise on start time, cooking times i should expect and temp i should maintain at food grate i will use a dry rub memphis with no sauce for both any advice you could lend would be greatly appreciated i don't want a big failure in front of co workers would not have tried this if i didn't have smokenator i have faith this can be done in an artfully controlled manner
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Post by ecripps on Sept 16, 2011 11:58:59 GMT -5
Aim for 210 at the food support grill. That should be about 240 to 250 at the dome. If you are using the 3-2-1 method you'll want to start setting up around 10:30 and have the food on between 11 and 12. The chicken should take 2-3 hours.
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Post by timekeeper on Sept 18, 2011 11:35:18 GMT -5
Well I am now post BBQ, ribs came out great tender, moist, good smoke ring used hickory started the grill at 1030am let it get hot ribs went on 1230-100pm off the grill between 630-7pm some guests came a little late so this worked good ended up using chimney and added hot coals 2-times at 3-hour mark put 6-large chicken breasts on food grill put hoover grill on top placed rib rack on hoover grill i was told chicken was good didn't try it through will try left overs tonight
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Post by ecripps on Sept 18, 2011 21:33:53 GMT -5
You don't need to add hot coals after the smoke starts. Just drop them in unlit.
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