First Smoke


 
G

G Lamb

New member
Got my Weber Smoker about 3 weeks ago and I have worked non-stop since.

Finally had a day off today so from a dead sleep at 5 this morning I decide to smoke a butt. I have NEVER smoked anything in my life.

Got up, put the smoker together, ran to Home Depot got charcoal, some Hickory and chimney.

Got home realized we don't have a lighter anywhere in our house! Ran back out.

Fired up the thing. Should have watched videos better, but I was so excited to get started that I skipped them.
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I think I didn't let the charcoal burn down enough but I'm not sure. Put lid on and it read it was 350+.
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FINALLY got it down to 250 and put my butt on. It was about 4 1/2 lbs.

I guess things are going good so far but I am having a helluva time getting the temp to remain consistent. Not sure if I used enough charcoal or what? Could I have burned it all up?

I plan on cooking it for about 8-9 hours.

Any thoughts on what I'm screwing up?
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Another stupid question:
I used on chimney of charcoal. How does that burn for 9 hours?
If I need to add more, how do I do that?
Do I light the new charcoal or just add it?

Sorry I'm asking such stupid questions.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I used on chimney of charcoal. How does that burn for 9 hours? </div></BLOCKQUOTE>
One chimney will not burn for 9 hours. You will need to add anothet chimney of unlit coals (and maybe a second one later). I know you want to get started ASAP but the instructions noted above will help you tremendously.
Love your excitement about it all!
Ray
 
Seems to have settled between 225-250. I feel like I'm working it a lot to keep it there but I'm having fun and I'm learning a ton!
 
Welcome G,

Keep your top vent open 100% and adjust your bottom vents only. Adjusting those will control your temps. Open more for increased temps and vice versa. Many lift up the middle section and add briquettes directly. (I added handles for that task
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. Others just pass a few through the door.

Paul
 
Thanks Paul.

It's still cooking. It's about 175 inside right now.

I didn't use enough charcoal at all. Lesson learned.
 
No harm, no foul. Can always add more fuel. It's easier if you start with a full ring of unlit and use the Minion Method with 20 or so lit coals on top. More importantly, test the butt for doneness/tenderness when it gets in the 185-190 range rather than using a time table.
 
I give myself a C+.

I fought the temp all day. It kept dropping and I had a 4 1/2lb butt and 10 hours in it still was only popping 175. I foiled it and get it up and it was still better than most places I eat at
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I used way to much hickory
It was not real tender

BUT I had a blast and I can't wait to put what I learned into practice.
 
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