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G

Gunar

TVWBB Member
I know I should have a ham but, I like the butt
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. So I am going to try carnitas. I have injected orange juice with some Chicken Asero seasoning to sit over night. I rubbed the outside with Fajita Seasoning mixed with "real deal" ground Tamarindo Chipolte powder. By "real deal" I mean, a friends wife from Mexico picked these in the jungle where she's from roasted them on a comal, and ground them in a mocaljete. I will take them off about a hour early let them rest and chunk them up and fry them in lard. I will take pics when I pull it off the smoker.
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so I fired up the charcoal 30 K Comp at 10:20 and filled the pan with hot tap water @ 10:35 I put the butt on temp on smoker was 200 at the dial. I dropped my receiver and it quit working for a bit. Finally got it working and smoker temp is at 264 and holding pretty steady for about 15 mins now. I put about 6 pieces of apple wood and a full bag of K comp in. I will got to bed at about 12 or so. Do you guys think I will need to do anything until I get up at around 7 or so?
 
Originally posted by Gunar:
so I fired up the charcoal 30 K Comp at 10:20 and filled the pan with hot tap water @ 10:35 I put the butt on temp on smoker was 200 at the dial. I dropped my receiver and it quit working for a bit. Finally got it working and smoker temp is at 264 and holding pretty steady for about 15 mins now. I put about 6 pieces of apple wood and a full bag of K comp in. I will got to bed at about 12 or so. Do you guys think I will need to do anything until I get up at around 7 or so?
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Probably not. When ever I do an over-nighter I end up waking up every three hours to check the temp. I'm just nervous that way I guess.
But you have a remote thermometer, right? Will it beep if the smoker temp gets too low or high? I just bought a Maverick ET-7 yesterday for the rib roast on Sunday, so I'm hoping for better sleep on those occasional over-night cooks.
 
I am have a remote thermometer and it is reading 277 now as I type this. Vents are at 25% and top 100% Seems to be getting hotter. Grrrr
 
Don't stress, trust me! Move your bottom to 20% and relax!

As long as you stay between 200 and 275 you will be good, I promise!
 
That's ok, I have done the same before! Just don't go less than 50% on the top!

How long have you been cooking? How much water is left in your pan?
 
I would fill to the top with cold water and set bottom at 20% with top @50% for 30min then go 100% on top after that!
 
I used full packed ring w/RO and 1/2 weber chimney lit and 10.75lb butt W/ foiled pan (no water) and clay saucer. Set bottom vents at 10% top @ 100% and been at 240ish for 3hrs now!

When I used to use water no matter what vent settings where the dome gauge never went above 275.

I find better q and more stable temps w/less fuel w/o water!

JMHO
 
just hit 327. I have a 6.88 to be exact. Full bag of K comp which is almost a full ring. Full pan of water. Hmmmm. Thinking about pulling it off. till morning. I pulled it. I opened vent on top to 100 and temp climbed to 384
 
Tough call, depends how early you wanna get up! You could set bottom at 10-15% and top at 75% and get some shut eye or foil in the fridge and oven finish at 300 tomorrow!
 
I foiled it and will wait for it to cool down. I'll put in fridge and will fire it up again in morning. See what happens. Im usually up around 7 anyway. No hurry on my part just me and the wife. Thanks for all the help.
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So, I closed all the vent about 1:00am and went to sleep. Got up about 7:10 and went to check on it. The coals weren't out. Almost burnt all the way out sitting at about 180. So, I threw some RO on top about 7 handfuls and three pieces of wood. Temp got up to 225 in about 5 mins. Got butt, set timer at temp probe at 225 and putt but on. Probably like 10 mins ago temp is 293. Vents are 25% on bottom and 100% on top. Am I missing something or is this heating up real fast?
 
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