Rick P
TVWBB Pro
First run today with a 4lb butt. Dry brined the night before and covered with Memphis Dust. I use a Smoke Thermometer and measure the temp at the grate.
Only mods are lid/door gaskets & notch for probes. Fired it up this morning by blasting 12 KBB and dumping them on top of a full charcoal ring of unlit briquettes, and 4 chunks of pecan wood. Wide open top vent, 1 wide open bottom vent, and the remaining vents stayed closed
It took 1/2 hr to hit 225°. I never bother waiting for "clean" smoke, so I put the meat on and by 9:00am smoker temp hit 267 and held that temp, (give or take a few degrees), for ~ 7 hrs. She had a hot patch and hit 290°, so I closed the bottom vent and re-opened when the temp dropped to 235°
The butt stalled at ~161° and it stayed that way for a couple of hours. I'm almost 9.5 hrs in and she's at 187° as I type. I'll check it at 195° If she's probe tender, I'll wrap and hold it in a cooler for hour, or so.
My initial impression of this smoker? It's insanely easy to use and temp control is a breeze. I'll post pics of the finished product later.
Only mods are lid/door gaskets & notch for probes. Fired it up this morning by blasting 12 KBB and dumping them on top of a full charcoal ring of unlit briquettes, and 4 chunks of pecan wood. Wide open top vent, 1 wide open bottom vent, and the remaining vents stayed closed
It took 1/2 hr to hit 225°. I never bother waiting for "clean" smoke, so I put the meat on and by 9:00am smoker temp hit 267 and held that temp, (give or take a few degrees), for ~ 7 hrs. She had a hot patch and hit 290°, so I closed the bottom vent and re-opened when the temp dropped to 235°
The butt stalled at ~161° and it stayed that way for a couple of hours. I'm almost 9.5 hrs in and she's at 187° as I type. I'll check it at 195° If she's probe tender, I'll wrap and hold it in a cooler for hour, or so.
My initial impression of this smoker? It's insanely easy to use and temp control is a breeze. I'll post pics of the finished product later.
