1st run some issues

[gr8tfulscott]

this was tougher than i thought. 10mph wind 32 degrees 5lb pork sirloin roast. this took 7 hours and was only cook 3/4 way down the roast. i hit the "hump" in cooking temp and did not wait much longer to get over the hump.
my temp ran most of the time 235 but as low as 175 and high as 265.
my questions are.
the moisture in the grill is a lot. do i need to mop out my grill each time to stop dripping from happening when lid is opened?
i used apple juice and applewood. how long should i use the wood for smoking? my flavor was a little burnt woodsy flavor and roast was moist on outside.( and juicy inside) the overall flavor was only ok. any thoughts would be great

Attachments:

[ecripps]

gr8tfulscott,

I'm assuming your temperature is at the dome. You'll want to get up to 250 or so at the dome. In our testing in California the grill temp was about 30 degrees lower than the dome, but others have reported as much as 60 degrees. Find out what your grill temp is so you'll know what to have the upper vent temp at.

You don't need to mop out the grill when the lid is open. I avoid using apple juice and other juices as the sugar in them can burn in the pan and make a mess. I typically keep the wood in for 3-5 hours depending on what I'm smoking.

Ed

[gr8tfulscott]

the apple juice became a problem when i came out one time a large black cake formed in my water pan that i had to lightly chisel out of the nice SS pan. i also did not start this on a really clean grill so the lid was running muck.(my fault). it sounds like i was running to low my temps were at the lid.

i did get a co-worker to also order one.

i wll try meatloaf and then ribs next. Ed thanks for your response.

[ecripps]

oven cleaner will help clean the pan.