My smoker is not getting past 210


 
B

Billy (GTBilly)

New member
So I have a full charcoal ring, fullish water pan and all 3 bottom vents are fully open and the top vent is closed where I have both my probes running through. Looking at the thermometer right now I am @ 201@ the top vent(probe is about 2 inches below the vent on the inside). I have a 7lb pork butt in there on the top grate. Why won't this thing get any warmer? It is also just inside the garage door shielded from the wind. I am using Kingsford Briquettes. It is 45 outside right now. Someone please help as this is my very first smoke>
 
Are you sayin youre top vent is closed? If so open it fully.
How far along timewise are you and how much lit did you start with?

Tim
 
1. How far are you into your smoke?

2. How many lit coals did you put atop your full ring of unlit?

Don't panic. Yet.
 
Just saw that Timothy posted the same time as me. I also missed the part of a somewhat closed top vent--that sucker needs to be 100% open!!
 
I started with half a chimney of lit but it might not have been lit enough and I'm about 45min to an hour in. Going to open the top vent but the good news is I'm up to 210 and the butt is 104.
 
Billy,
Sounds like things are improving. Your chimney coals probably weren't quite ready when you fired the pit and it just took a little more time for the temp to come up.

I'd keep the top vent open but you're going to need to start shutting the bottom vents down a bit if the temp is rising. Not sure what your target is but if its 225-230 you're close enough at 210 to start closing them a bit.
 
I would assume I made two rookie mistakes. The coals weren't ready to go and the top vent closed was probably a dumb idea. I've got it sitting @228 right now and some very delicious smells are beginning to come from the top vent. Right now it's more the rub I can smell not a whole load of meat smell yet but I'm sure it will come. I've said in other threads that I am a griller and have been for years so it was just the basics that had me confused. I didn't marinate this thing at all just had it rubbed for about half hour or so. I was a little impatient and apparently a bit unprepared but like everyone says a bad home smoke is better than most bbq joints.
 
I think you're out of the woods, Billy--or, better yet--you never were in them in the first place!
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Gary's right: You might consider throttling back the bottom vents if you're at 228.

sittin' pretty / need pics
 
Sounds like things are going well. Remember that if you throttle back your bottom vents that it normally takes a few minutes 10-20 for the change to really show up. My bet is that it'll turn out fine and that you'll go to bed on a full tummy tonight.
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P.S. I forgot something. You do need to keep the top vent open but I don't think you need to make a substantial change in the way you fired your pit for a long low and slow. Maybe a little more fire, but not much.

The first couple of times I cooked on my WSM I started much too hot. I used about a full chimney of red hot coals and my temp would be around 275-300 by the time I got the meat on. Now I use the Minion Method and only use 10-12 (or fewer) chimney coals to start things unless I want to target a really high temp. It's easier for me to get the temp up to the target than to get it down to the target. I mostly use a digi now but did the same thing before.
 
in my opinion, the top vent should remain open at all times.
control your temps by adjusting the bottom vents.

the ONLY time the top vent is closed is AFTER the cook is complete and you are trying to save charcoal.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Hodgin:
The first couple of times I cooked on my WSM I started much too hot. I used about a full chimney of red hot coals and my temp would be around 275-300 by the time I got the meat on. Now I use the Minion Method and only use 10-12 (or fewer) chimney coals to start things unless I want to target a really high temp. It's easier for me to get the temp up to the target than to get it down to the target. I mostly use a digi now but did the same thing before. </div></BLOCKQUOTE>

What Gary said!
 
Thanks guys I'm sitting between 220 and 230. I keep fiddling with the vents to keep it there(Might be a little ADD or OCD happening). Now the last two questions:

7lbs @225ish how long till it hits 190-200 internal meat temp. In other words how long till it's done?

How do I kill the coals when it is done?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">7lbs @225ish how long till it hits 190-200 internal meat temp. In other words how long till it's done? </div></BLOCKQUOTE>
1.5 to 2 hours per pound (average).
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">How do I kill the coals when it is done?
</div></BLOCKQUOTE>water.
JOKIN'!
close ALL vents.
 
Billy,

Yeah, always keep that top vent all the way open. The air needs to easily escape so you don't get creosote on your meat from the smoke, which ruins it.

Things that will help get temps up faster.

1. If you are using water in the bowl, use hot water. I even put a tea kettle full of boiling water in with the hot tap water.

2. Light more charcoal, if using the Minion Method.

3. Let the lit coals burn longer until they are completely ashen.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Thanks guys I'm sitting between 220 and 230. I keep fiddling with the vents to keep it there(Might be a little ADD or OCD happening). Now the last two questions:7lbs @225ish how long till it hits 190-200 internal meat temp. In other words how long till it's done? </div></BLOCKQUOTE>
There is no need whatsoever to cook at 220 - or even 230. Fine, if you wish, but if you are concerned about the time length simply cook at a higher temp. If not, you're looking at a fairly lengthy cook.

Stop fiddling with the vents. There is no need to chase temps. (It'll make you crazy.)

'Done' isn't some specific temp. It is done when it is tender and juicy. Internal temp is immaterial, despite what you read (here and elsewhere).

[I would not light more charcoal - nor would I wait for them to get ashed over. Keep the upper vent open. Use hot water if you are using water. That'll get you up to temp more quickly (no need to get there 'faster').]
 
Billy,
I would take it off at 195. Loosely foil and let it set for an hour or so then pull it. It doesn't hurt to let it set a little longer. Let us know how it taste.
Gary
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I've been reading to pull it at 195. </div></BLOCKQUOTE>I'm sure you have.

Internal temp does not cause tenderness. Tenderness is a product of cooktemp relative to roast size (mass) relative to time. It may (or may not) be tender at this temp or that, but the temps neither cause tenderness nor necessarily indicate tenderness.

The meat will feel tender when it is: it will yield to a probe with no effort (there will be no resistance); it will feel soft (push on it with your finger); the bone will be loose in the flesh. With butts, one can cook just to that point - or one can cook longer after that point, to render more. There's a limit - too long and the meat will get dry - but with butts there is a wide window.

Check the meat - the feel and the look - at whatever temp. Sooner is a good idea - before it gets there - so that you learn what it shouldn't feel like, then every so often thereafter.
 
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