Dry Meat

[mc]

So i've used the smokenator 5 times now with good success. The last 3 runs have been with chuck roast, twice, and a pork butt. The taste is really good but doesn't seem to come out as tender as I would like it too. For next smoke i'm thinking of using a loaf pan and placing it in front of the coals on the top rake. Previously i've been using an 8x8 pan and leaving it on the bottom rake. I've never really noticed the water boiling as I aim to keep the top rake temp at around 225. I'm thinking this will create extra humidity and keep the meat moister. Any other ideas?

[kenny]

I think a lot of people put the water pan directly above the smokenator. I do. And as you suggest, I use a loaf pan. That is about 2 hours worth of water in my experience. You can reach around the loaf pan with the little stirrer, but have to move the pan to add charcoal if your cook is that long. I cannot speak to beef as I have not tried. To what temperature do you bring the butt? I think you need to go way past well done for the butts, maybe 195-200 degrees, internal temperature.

[ncsmoker]

Agree with Kenny, a loaf pan works well. I place mine over the coals also, that is where it is designed to go. Keep your temp at the grill down to 225 to 235. A pork butt as Kenny said should go to 195 or so. I get plenty of moisture in my grill as I have water in the ash catcher without the water ever simmering it just steams.

Here are 3 things I look for: 1. temp at grill is around 225 -235. 2. Water is steaming. 3. Pork butt is at least 290 or more and roasts are at 165 for well done.

[mc]

Took the advice on here and moved the water pan (loaf pan) directly in front of the charcoals. This is the first time i've ever had the need to refill. Thanks for the help. This seemed to make a big difference on the ribs I smoked the other day.