First Cook - Pork Butt / Temperature Control (WSM 22.5")


 
J

Joshua_D

TVWBB Member
Hello everyone -

New guy on the block here. I'm doing the inaugural cook on my new WSM 22.5": 2 boneless pork butts (from Costco). Combined weight: 15.7 lbs. I'm in the middle of the cook as we speak (started at 07:00 EST 10/27). I've been taking some pictures of my entire process and plan to get them posted once I figure out how to do that.

I've got some questions on temperature control: My smoker target temp is 225. I've not been able to get the temperature down below 237 degrees. My goal is to get it closer to 225. Here's the process I used (along with some measurements / observations):

Night before: loaded charcoal ring *full*: Minion method - left a paint can in the middle for pouring the hot coals from the chimney starter. Loaded charcoal chimney half full. Water pan foiled and filled.

Thermometers: Maverick ET-732 - both Smoker and Food probes being uses. Smoker probe w/ clip on top grate; near - but not too close to meat.

** TIMELINE and MEASUREMENTS**

Sat 6:50 am: dump burning charcoal chimney in to WSM with top vent wide open; 2 bottom vents 100% closed, 1 bottom vent about 70% closed. Temp shoots to 280.
7 am: Meat on. Smoker temp 280. Top vent set to 50% closed; 2 bottom vents 100% closed; 1 bottom vent 70% closed. Smoker temp: 248.
7:30 am: Food: 73 degrees / Smoker: 250 degrees; top vent @ 80% closed; 2 bottom vents 100% closed; 1 bottom vent 90% closed.
8:00 am: Smoker at 250 degrees; top vent @ 90% closed; 2 bottom vents 100% closed; 1 bottom vent 90% closed ==> this thing is *almost* completely closed off.
9:00 am: Food: 133 degrees / Smoker: 244 degrees. Same vent settings
9:30 am: Food: 142 degrees / Smoker: 243 degrees. Same vent settings.
10:15 am: Food: 151 degrees / Smoker: 237 degrees. I open the top vent a smidgen.

** SOME QUESTIONS **

1). Am I being too fussy with getting to 225? I've read that 225 - 275 is acceptable for backyard barbecue.
2). I anticipating a slower cook for these pork butts: In 3 hours, 15 min: 46 degrees to 151 degrees --> seems a bit too fast for me. I'd like to slow it down a bit.
3). Am I not waiting long enough for my small vent changes to take effect on the temperature? (e.g. initially, I was making vent changes about every 30 mins).
4). Am I using too much charcoal in the smoker? Too much fuel = too much heat?

Thanks for any insight / observations that this great community is able to offer.

Joshua
Laytonsville, MD
 
225-325 is fine dont worry about it especially that minor of a temp, those buts will stall soon dont worry about that either. you can load that cooker full with coal no problem, even in my backwoods cooker i usually light close to a whole bucket and put it on top so i dont think you can overload it like you can a kettle. If you were at 275 im guessing you were not using water? You dont actually have to use all those vents on the bottom either if the top and 1 bottom one was wide open you probably would have close to your target as well but there is no right way, for me it really depends on the weather too ill try and use just the down wind vents. Dont freak out once those butts stall either bud :cool:
 
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Keep it with in 225-275 it's a new smoker it's going to run a little hot the first few times.
Make vent changes only if temps go too high or too low.
I keep top vent open... Work with bottom vents only.
You may want put the probe in a different spot or check temp with another thermometer. 151 is kinda fast for 3 hours of smoking.
 
Thanks for the insight...

The temperature seems to have settled in at about 137. Vents: 2 bottom / 100% closed; 1 bottom / 90% closed; 1 top / 90% closed. ===> From what I'm hearing / reading - I should be able to have the top vent wide opened; however, if I did that, my temps would certainly rise too much. And yes, I'm using a full pan of water.

Perhaps the WSM is running a bit hot because it's new (this is my first smoke). I guess I'm eager to have perfection right from the start. :)
 
Joshua_D said:
Thanks for the insight...

The temperature seems to have settled in at about 137. Vents: 2 bottom / 100% closed; 1 bottom / 90% closed; 1 top / 90% closed. ===> From what I'm hearing / reading - I should be able to have the top vent wide opened; however, if I did that, my temps would certainly rise too much. And yes, I'm using a full pan of water.

Perhaps the WSM is running a bit hot because it's new (this is my first smoke). I guess I'm eager to have perfection right from the start. :)
Click to expand...

You will be fine... Have few drinks watch a football game and before you know it will be done.
If your unsure of something ask and we will help.. :wsm:
 
Don't sweat the temps. Anywhere between 225 and 275 is fine. And the meat temp will rise quickly at first, but slow way down when you hit the stall and above. The higher the meat temp, the lower the temp differential, so the temp rises slower.

Just remember, if you plan to spritz or wrap, make sure you wait until the bark is set. Then don't pull it until its 195 to 200 and let it set a good 1/2 hour before pulling.

Next time try the bone in for more flavor. Let us know how it comes out.
 
I agree with what the guys are sayin. You're doin great. I wouldn't stress over 12*F. I use 250*F +/- 25*F. Anywhere in there and I sit back and relax.

BTW - I use the top vent, too. As long as it's open a bit more than the bottom vents to ensure you have a chimney effect you'll be fine. (Chimney effect allows hot air to escape from the top which pulls cool air in from the bottom to replace it which feeds the fire.)
 
Thanks for the feedback, everyone. The smoker temp has settled in nicely at 232 / meat at 160 degrees. (Started at 07:00 this morning). Working on getting a Flickr account set up and some of the initial photos uploaded.
 
Here are some pics to get started:

Two boneless pork butts from Costco (double-pack): Net weight 15.7 lbs.
IMG_0839_zpsb7f6e95a.jpg
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Injected with Chris Lilly's Pork Injection - a winner!


Injection Away !


All rubbed out...


Wrapped and ready for overnight in the 'fridge...


All set to go on the smoker ...


On the smoker ...


My setup ...


Getting the temp ...


The new rubber grommet for thermometer ...
 
Congrats! Looking good.
When I first started smoking my family for thanksgiving didn't want a turkey and asked I smoke ribs and pork butt.
 
Thanks to everyone here who assisted me on my inaugural cook! Everyone ate until they were stuffed and thorougly enjoyed it. Plus, I have plenty left for the freezer.
 
Get yourself a vacuum sealer for the leftovers and just pump until the juices start creeping toward the seal line. Vacuum sealing keeps the leftovers for a pretty long time in the freezer.
 
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