Soooo, I put a butt on this morning and I need a little bit of understanding. This isn't my first one. Filled the ring with RO and lit the canister. Temp went up to 280 and I got it around 250 and put the butt on around 8:30. Filled the water pan and closed it all up. Temps were holding steady around 237. I went and got a haircut and came back at 12:15. Temp dropped to about 218. Adjusted it to about 240 again went about doing some other things. At about 1:30 temp dropped to about 186. Went out to stir the charcoal and there was almost none left!. Thing is with a full ring I thought I was gonna have some left. I took it off and wrapped it and it is currently in oven at 220. Vents were about 25% on bottom and 75% on top. It's a little windy and about 70. Thanks in advance
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Pork Butt
- Thread starter Gunar
- Start date
Hey Gunar,
When I switched to lump I was still using water and I had the same results. I looked over alot of threads and figured it out, even when fully packed as tight as possible the water sucks so much heat that the lump wouldn't last like briq's.
That's when I tried the foiled clay method and haven't looked back. I can get 12 hrs no problem now.
Just my thoughts.
Good luck
When I switched to lump I was still using water and I had the same results. I looked over alot of threads and figured it out, even when fully packed as tight as possible the water sucks so much heat that the lump wouldn't last like briq's.
That's when I tried the foiled clay method and haven't looked back. I can get 12 hrs no problem now.
Just my thoughts.
Good luck
I'll sometimes do the water pan with water on shorter cooks - ribs and chickens - no reason - just because I guess.
But, when I'm cooking butts, I always used the foiled clay saucer in the water pan, then foil over that.
I'll get 12 - 14 hours on a full ring, easy, and if I use my smoking jacket on my WSM, there will still be significant coal left when I shut her down.
I have noticed that some coals just burn faster than others. For example, the Royal Oak Natural Briquettes (green bag - seem to be new this year) seem to burn much faster than either K briquettes or lump. Nothing scientific, just seems that way.
Regardless, I highly recommend the foiled clay saucer method for a long cook.
Pat
But, when I'm cooking butts, I always used the foiled clay saucer in the water pan, then foil over that.
I'll get 12 - 14 hours on a full ring, easy, and if I use my smoking jacket on my WSM, there will still be significant coal left when I shut her down.
I have noticed that some coals just burn faster than others. For example, the Royal Oak Natural Briquettes (green bag - seem to be new this year) seem to burn much faster than either K briquettes or lump. Nothing scientific, just seems that way.
Regardless, I highly recommend the foiled clay saucer method for a long cook.
Pat
Also when you switch you quickly learn that what you thought was "packed" really wasn't. I'm well skilled now in charcoal oragami. I almost always take 5+ min to work the first few layers in the ring to ensure few gaps and maximum fuel.
I would also recomend (if using water) that you start with the water already in the pan. Adding cool water + the meat will surely drop your temps fast.
Also look at using only half the pan with water and adding if you need. Since it's a large mass that can't exceed 212 F, there is no reason to have it chock full from the get go in my mind
I would also recomend (if using water) that you start with the water already in the pan. Adding cool water + the meat will surely drop your temps fast.
Also look at using only half the pan with water and adding if you need. Since it's a large mass that can't exceed 212 F, there is no reason to have it chock full from the get go in my mind
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Scooter B:
I would also recomend (if using water) that you start with the water already in the pan. Adding cool water + the meat will surely drop your temps fast.
</div></BLOCKQUOTE>Yep, as soon as I read that water was added after meat went on, I knew it was trouble.
When I did water, I always added it at the beginning when I reassemble the WSM.
I would also recomend (if using water) that you start with the water already in the pan. Adding cool water + the meat will surely drop your temps fast.
</div></BLOCKQUOTE>Yep, as soon as I read that water was added after meat went on, I knew it was trouble.
When I did water, I always added it at the beginning when I reassemble the WSM.
You might also consider doing a Minion Start(See how to pages). Then use hot water. Leave the top vents open 100%. Have the meat ready to go on as soon as you put the lit charcoal in. In the previous cook you wasted a lot of BTU's doing that "up to 280 and bring it down to 235" thing. If you need to add chatcoal, do it when the temp starts to drop. Just toss a half chimney of charcoal in through the side door. No point in waiting until the temp is way too low before taking action to keep the fire going. Good luck with the next cook.