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I am about 1 hr into a pork butt smoke but am having temperature issue . The lid temp is 245 but my maverick probe is 210. I have my probe in a potato to keep it in place. What temp should I go by?

I was wondering what you all like to inject your pork butts with? I have been reading a few recipes and some like to add salt and some like to add vinegar, this is the recipe I'm thinking you're using. 1 cup Apple Juice 1 cup Water 1/2 cup Brown Sugar 1/2 cup Salt 1 TBS Soy Sauce 1 TBS...

I am going to be smoking some butts this weekend for about 30 people. The butts will be between 7 and 8 pounds trimed. How many do you think I should have for 30 people?

just wondering what you all like to do. I have also used yellow mustard on my butts rubbed them with my rub, and let them sit overnight. I have been reading that it makes no difference if you rub them then put them on the smoker. What do you all like to do?

I was wondering when is a good time to wrap the butt during the smoke process. Been reading that some like to wrap about 6 hrs into cooking process while others smoke it then wrap and stick in a cooler. Would love to hear your view point on this thanks.

I just came back after a long time away and rubbed the rust of the old smoker. Going to fire it up and smoke some Butts bone in about 7-8lbs each after trim. I was wondering what the feeling is on injecting the butts. Is it worth the extra step? I will be cooking low and slow 12-16 hrs. The...

I was wondering what is the best way to control the temp when trying to smoke salmon during the summer? I have looked at a lot of recipes and most of them say you want a temperature at 175 to 200, 200 being on the higher side. I don't want to high a temp don't want to dry the fish out. Any...

What temp should I pull the butts off of the smoker? I will be doing pulled pork and will wrap them and let them rest in a hot box for a few hours. I have read that some pull at 190 why others do 200 what is a good rule of them?

Its a very warm night here in Florida and I am having trouble with temps hitting the 250 mark even with vents closed. When I close the vents it goes down a little is 245-250 to high?

Does anyone use the rib racks? If so does standing them up on the side like that affect anything?

I was wondering if I should bast my ribs or not to bast during the cooing process. I do intend to add a glaze to them at the end.

Is it better to rub your ribs right before you put them on the smoker? Or do you all like to rub them and wrap them overnight?

i made some pork butts over the weekend and I have 1 left still wrapped in foil, never pulled. What's the best way to reheat it and at what temp?

I am cooking to Butts, I have a hood temp 250-253 and a surface temp 230-235 is this okay? I noticed that a lot of the cook temps for cooking methods are at the hood and and range between 225-230 my hood temp always seems to be 250.

I went to fill my water pan for my all night smoke and it sprung a leak. I tried tin foil but it still leaked I took an old large rice pot and stuck it inside the pan and filled the pot with water. The rice pot is 5 to 6 quarts, it fit fine almost as big as the water pan but because of the...

How long will a 10 pound pork butt sit at its plateau stage. The internal temp of the butt has been at 173 since about 7:30 A.M about two hrs now.

I have never injected my pork butts, and was thinking of doing so tonight. When you have injected your butts is there a big difference? Is it worth the extra step?

I was wondering if anyone had a good idea for a rib mop? I use apple juice and cider vinegar and my rub. What other mops are good for ribs?

I put a brisket on around 1:30 in the morning. I basted it at the 6 hr mark which was 7:30, and then came back to baste it at the 10:30 mark. I did my first temp check at this point and I used a chef thermometer that you would see a restaurant chef carry in his sleeve. I tested it in several...

My butts are at the 190-195 mark and its only been about 10 hrs on the smoker. The butts I am using I get from my butcher as always and they were 7.5 pounds. Has anyone had butts cook this fast? Lid temp stayed about 245-250 and surface temp was 230 all night long. I had a few degrees variance...