Tony Hunter
TVWBB Pro
Hey y'all!
I did two butts on my last cook. They were both refridgerated overnight after being mustard slathered and rubbed and they both went on the smoker after it came up to temp (225*). During the cook, I noticed that the butt on the top grate held a consistent 20* higher difference from the butt on the bottom. I made sure the water pan was full during the entire cook. To me this means that the smoker temp was lower at the bottom. So, if I run the WSM with nothing in the pan do you think I would get a more balanced smoker temp?
I did two butts on my last cook. They were both refridgerated overnight after being mustard slathered and rubbed and they both went on the smoker after it came up to temp (225*). During the cook, I noticed that the butt on the top grate held a consistent 20* higher difference from the butt on the bottom. I made sure the water pan was full during the entire cook. To me this means that the smoker temp was lower at the bottom. So, if I run the WSM with nothing in the pan do you think I would get a more balanced smoker temp?