R L Bagwell
TVWBB Pro
Put 2 butts (11.1 & 10.45 lbs) on last night at 1935 hours, after setting up the electronics. Set blower damper at 1/2, and closed upper vent down to 1/4. Added 10 lit coals to my almost overflowing coal ring, blower fan switched on, and I watched the pit temp on the device slowly creep up. Meat started out at 39F, Pit Temp was 75F, and after 55 minutes, meat was up to 65F, and PT was at 250 F (at what I had set it to cook). My dome thermometer read and stayed at 225F, so I s'pose I can use that as a reference point in the future, if need be.
Went night-night at 2030 hours, and checked on the progress before turning in; MT was at 100F, PT still at 250F.
Woke up at 0530, figuring the meat would still be hovering at that mystic 165F, but Holy Smokes (yeah, Sunday pun intended), they were up to 188F & 190F! But I was more impressed with the fact that the lid thermometer STILL read 225F, after 10 hours.
Anyway, to make a long story short, right before heading for church, I pulled both butts off, wrapped 'em in foil, and stuck 'em in the cooler. Got back home, and at noon, 17 hours after I started, don't ya know the dome thermometer was STILL on 225F!
Two smartest purchases I've made in a long time were the WSM (to replace that piece of ka-ka ECB that I never COULD get up past 180F - it had no vents, just a smoke stack and sides so flimsy that I suspected they were fashioned from reclaimed aluminum siding)and the DigiQ DX. Don't know how I got along without them.
By the way, I'd embed a photo one of the cooked butts here if I could figure out how to do it - Chris' instructions are pretty clear for uploading to a web site, but is the URL to which he refers in the embedding procedure the actual path to the photo on MY computer?
Once again, thanks for all your suggestions.
Rooster
Went night-night at 2030 hours, and checked on the progress before turning in; MT was at 100F, PT still at 250F.
Woke up at 0530, figuring the meat would still be hovering at that mystic 165F, but Holy Smokes (yeah, Sunday pun intended), they were up to 188F & 190F! But I was more impressed with the fact that the lid thermometer STILL read 225F, after 10 hours.
Anyway, to make a long story short, right before heading for church, I pulled both butts off, wrapped 'em in foil, and stuck 'em in the cooler. Got back home, and at noon, 17 hours after I started, don't ya know the dome thermometer was STILL on 225F!
Two smartest purchases I've made in a long time were the WSM (to replace that piece of ka-ka ECB that I never COULD get up past 180F - it had no vents, just a smoke stack and sides so flimsy that I suspected they were fashioned from reclaimed aluminum siding)and the DigiQ DX. Don't know how I got along without them.
By the way, I'd embed a photo one of the cooked butts here if I could figure out how to do it - Chris' instructions are pretty clear for uploading to a web site, but is the URL to which he refers in the embedding procedure the actual path to the photo on MY computer?
Once again, thanks for all your suggestions.
Rooster