High heat butt - temp control hard


 
Michael G. (Canada Mike)

Michael G. (Canada Mike)

TVWBB All-Star
Hi,
I'm trying my first HH butt, and I'm having a helluva time controlling heat. It doesn't want to go high enough, so I've had to open the door. But if I open it all the way, it skyrockets. Right now it's running at 322, and the mean is at 124 after 2.5 hours. Of course, all vents are wide open. It's about 50f out and damp. I'm going down now to open the door some more as it's cooking too slow.

Question: is there any advantage to using the smoker once the meat s foiled? Or can I use the grill or oven.

Cheers,
Canada Mike
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike):
Hi,
I'm trying my first HH butt, and I'm having a helluva time controlling heat. It doesn't want to go high enough, so I've had to open the door. But if I open it all the way, it skyrockets. Right now it's running at 322, and the mean is at 124 after 2.5 hours. Of course, all vents are wide open. It's about 50f out and damp. I'm going down now to open the door some more as it's cooking too slow.

Question: is there any advantage to using the smoker once the meat s foiled? Or can I use the grill or oven.

Cheers,
Canada Mike </div></BLOCKQUOTE>

Sure, you can finish in the oven after smoking. If you go this route again for just one butt, try using your kettle instead of the wsm.
 
Thanks, Dave. It's all out and resting. Once it was wrapped in foil I found the right semi-on door position, and it hung in the 360s until the mean hit 190.

Cheers,
Mike
 
Michael, sure there is an advantage to using the smoker for the whole cook. Of course the advantage is not to the meat, it is to you, the cook. Just my opinion but if you set out to use the smoker even after you foil and for some reason find it easier to fire up the oven then you may need to learn to get the temps right in the first place. This cooking thing is a learning experience for most of us. Heck I'm 60 yrs young and been cooking since I was 10, but there is always something new to learn and that keeps me happy. I love a challenge.

Mark
 
Michael, seriously, consider smoking in the kettle next time if only cooking one butt HH and finishing in the oven. It's a lot less trouble, especially getting and maintaining temps (less charcoal, too) , and about like smoking a turkey in terms of heat and time, only using more smoke and finishing the pork in the oven, of course.
 
I've been using my kettle as my primary smoker for a few years with great results, sometimes at high heat compared to a regular smoker. I've searched thru pork recipes looking for a HH butt recipe, but haven't found anything.

What temp range & how long would you cook a HH butt in a kettle?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim H.:
I've been using my kettle as my primary smoker for a few years with great results, sometimes at high heat compared to a regular smoker. I've searched thru pork recipes looking for a HH butt recipe, but haven't found anything.

What temp range & how long would you cook a HH butt in a kettle? </div></BLOCKQUOTE>

Here is a recent thread on that.
http://tvwbb.com/eve/forums/a/...0069052/m/1441052216

HTH

Tim
 
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