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Here is my second attempt at a butt. The darn smoker is still hard to manage temp with - the wind is painful to deal with, and unless I have a FULL bin of charcoal, it is hard to keep the temp above 200.

Anyway, internal temp of 191, was aiming for 203. After 11 hours, though, the family was too hungry to wait longer.

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11 hours seems like a long time. Did you ever wrap the butt or let it ride on the rack? Also, what kind of smoker are you using?
(06-03-2013 03:21 PM)glenntm Wrote: [ -> ]11 hours seems like a long time. Did you ever wrap the butt or let it ride on the rack? Also, what kind of smoker are you using?

It was a long time. I had some temp. control issues and had it under 200 for about an hour.

I am using a Char-griller Smokin' Pro. I have some mods done on it, but not all I would like to.

I need to get a water-heater blanket and create a baffle and tuning plates. I think that would help a lot. Still, it seems that I need to have a LOT of coals REALLY hot to get it to stick at 235.
I've smoked with my offset in the wind a lot, and in below freezing temps up in Heber. Try this: 1st - use lump charcoal if you aren't already. Burns hotter and faster, and you gotta watch it a little more. It'll get your temps. 2nd - turn your firebox into the wind. Free fire stoker!

Every smoker is a little different, ya just gotta find the honey hole. A charcoal box is also a big help in managing the heat.

11 hours seems right to me, at those temps.


(06-03-2013 04:10 PM)fattchris Wrote: [ -> ]
(06-03-2013 03:21 PM)glenntm Wrote: [ -> ]11 hours seems like a long time. Did you ever wrap the butt or let it ride on the rack? Also, what kind of smoker are you using?

It was a long time. I had some temp. control issues and had it under 200 for about an hour.

I am using a Char-griller Smokin' Pro. I have some mods done on it, but not all I would like to.

I need to get a water-heater blanket and create a baffle and tuning plates. I think that would help a lot. Still, it seems that I need to have a LOT of coals REALLY hot to get it to stick at 235.
Sounds about right for a chargriller - we have to keep the door on the fire basket open on ours (offset, add-on piece) to keep it rolling. The smoke leaks in so many places it looks like the whole thing is on fire. Man, does it make a helluva rack of ribs though! I don't have the patience to babysit it through a Butt or Brisket though...
Thanks, guys! I already turn it into the wind (helps, but still worse than NO wind). I am not using lump coal yet; will have to give that a shot!

I have had to open the SFB ash-tray as well at times. The good news is I am learning a ton about fire control (I think, anyway). From closing it off all the way at times (for flareups and when adding new coal - I know, I SHOULD use a chimney to pre-warm them) to having the ash-tray open, I have had a lot of "experience" bringing the temp up and down. Smile
Here's another thing. Don't get into a rush to dump your chimney of coals into your smoker. Man, let those things burn down for a while. You'll get maximum heat. I give mine at least an hour, most times longer. Makes a good base layer of hot coals to add to, and it seriously makes all the difference in the world. Otherwise you're just dumping new coals over partially burned coals and it makes it hard to get it up to generate any heat. Just my 2 cents.
That is great advise. BBQing is teaching me patience for sure Smile
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