Post your live HeaterMeter Cooks

ChrisB in Miami

New member
Adapt-a-Damper seems to be doing the job. Any more issues with Servo?
Just pulled it after 10 hours with internal flat temp 203, point 201. Feels good through the paper - I've got it resting now and will slice when it cools to about 145. New servo seems to work great!

I'm really curious to see how this one turns out - I followed Franklin's master class technique as best as I could, and am a bit surprised it cooked so quickly - I've never had a brisket finish in less than 12 hours, but this one was relatively small, and I kept temps higher than I usually do. Started at 255, then upped to 265 near the end of the stall, then 275 when I wrapped it.
 

GSpinelli

New member
Doing some babybacks on the WSM 18.5.
Airburner with adapt-a-damper.
P2.5, I0.0035, D2.2 max 30

Done. Servo kept getting stuck, so there were control issues. Just ordered a new one from Vorpal.
20200524_135401.png
 
Last edited:

Chris D Norton

TVWBB Member
10lb Pork Butt on the custom built guy.
Using an 18 inch Weber ring filled to the top. Went 20 hours. Half the coals were left. With an extension I think I could get this bad boy to go 50 hours!!9F047408-BF79-42F9-8949-0EC735E1089D.jpeg8A33C6ED-0C67-4D79-A77E-821630F1DAF8.jpeg
 

Marc Strickland

TVWBB Member
Pork Butt's....

Had 4, 8lb pork butts on over night, they're just finishing up, had to pull one of them around 6 am.
Little touch and go at first, it closed my vent and put out my fire due to an overshoot. Rest of the night went great.
Primo XL with a servo controlling the bottom vent.
1590758582569.png
 

WBegg

TVWBB Pro
Just started my double pan GF, will be putting about a 15 lb. choice Angus packer brisket on around 10:00 PM Central.

HeaterMeter
Nice! Gotta love the flat line temps that the HM does for an insulated Gravity Feed. I'm going out next week to buy some square tubing to start building my Double Pan.

What are those high temps after you took the meat off?
 

JKalchik

TVWBB All-Star
I cranked up the temp this morning around 0800 when I put the beans in. Meat came off when the 2 probe temps went up, they're now just hanging down around the flue. The beans will stay in until almost dinner, and I'm about ready to start on mac & cheese to throw in the smoker for an hour or so.

I've figured out that I only have a 5.7 CFM fan on this...... gonna have a buddy of mine print up a new assembly for a 15 CFM fan. The small fan works, but is rather less than optimal during startup and a few other situations.
 

WBegg

TVWBB Pro
nI cranked up the temp this morning around 0800 when I put the beans in. Meat came off when the 2 probe temps went up, they're now just hanging down around the flue. The beans will stay in until almost dinner, and I'm about ready to start on mac & cheese to throw in the smoker for an hour or so.

I've figured out that I only have a 5.7 CFM fan on this...... gonna have a buddy of mine print up a new assembly for a 15 CFM fan. The small fan works, but is rather less than optimal during startup and a few other situations.
Yeah, probably need a 15 CFM. I use one on my mini, and get's to temp in 10 minutes, and stays within 1 degree for entire cook. I don't use servo, but use the 15 CFM AA ( servo disconnected) and close down the damper to about 25% when the temp gets to 30 degrees below set.
 

Top