I'm Learning and Getting Better


 

G Savrnoch

TVWBB Super Fan
Yesterday I had my best cook to date (4.5 lb. shoulder).

Up to this point I've had a few challenges - 1st keeping my temps down and steady (225 ish) and 2nd issue too much smoke flavour.

So following what I've learned here from you good folks I made some changes. Bought a few fire bricks and banked the coals along the left 1/3 of the kettle. Placed only 3 chucks of Pecan in the unlit coals. I left a pocket on the one side of the coal bank and dumped in there 14 lit coals which would allow them to start burning along the length of the coal bank.

Well 225 - 240 was maintained for 7 hours on the one load of coal - one spike to 280 but easily controlled with top vent adjustment. No more puffy white smoke just a very consistent fine blue smoke barley even noticeable. I was much more relaxed knowing my temps were good and holding. The shoulder when we pulled it apart at 190 was fantastic. DW really liked this one too (she likes smoke but lighter amounts). I think in my initial efforts I over smoked quite a few things.

Anyways - feeling better and feeling like I may just get a handle on producing some good BBQ - thanks to everyone who has made mistakes and posted what they've learned over the years. Yesterday's cook was all about ideas and techniques I've learned here.

On a final note, I have a Mav 732, can someone point me to a thread that discusses the probe access hole mod? Right now I'm running the probe wires under the lid which is not a good idea.

Thanks again.
 
That's what it's all about! Congrats on your success!! :)

May I offer some advice? Keep a log so you know what worked. I know I refer back to my logs for the good, bad, and ugly...cause lord knows I don't remember what I did.

Here's my idea for the probe cut:

IMG_0462.jpg
 
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