Mike Hartwell
TVWBB Pro
It's windy here in Nebraska today.
Today also happens to the day I picked to cook the first pork butt. I'ts right at 6 lbs after some trimming so I figure about a 9 -10 hr cook.
I used the K.I.S.S. method shown in Wyviott's excellent book. during the first hour the camed down from 380 to 280, but no further. I built a 4 sided wind break out of some 2' by 4' foot ceiling panels, and closed all bottom vents, There was movement down to 260, but no lower.
I thot "what the heck, that should be ok"
then I got to thinking again (usually a mistake)that the smoker shouldn't run that hot with the vents all closed, so I took the @#*& door off and shimmed it with foil and replaced it. The temp spiked of course, but now I can keep it at around 230 with vents partially open.
If anyone from WEBER monitors these posts, I have a question.
Why has nothing been done to improve the doors on these units?
It would seem to be common problem, judging by all the posts on this topic.
Today also happens to the day I picked to cook the first pork butt. I'ts right at 6 lbs after some trimming so I figure about a 9 -10 hr cook.
I used the K.I.S.S. method shown in Wyviott's excellent book. during the first hour the camed down from 380 to 280, but no further. I built a 4 sided wind break out of some 2' by 4' foot ceiling panels, and closed all bottom vents, There was movement down to 260, but no lower.
I thot "what the heck, that should be ok"
then I got to thinking again (usually a mistake)that the smoker shouldn't run that hot with the vents all closed, so I took the @#*& door off and shimmed it with foil and replaced it. The temp spiked of course, but now I can keep it at around 230 with vents partially open.
If anyone from WEBER monitors these posts, I have a question.
Why has nothing been done to improve the doors on these units?
It would seem to be common problem, judging by all the posts on this topic.