Sal DeTraglia
TVWBB Member
Hey all:
This morning I decided to try cooking a butt with sand--rather than water--in the stock water pan.
It worked like a charm for seven hours, with temps holding rock-steady at 250F. Then, after the seventh hour, it began to climb. And I began further closing the lower vents (which were already set at 0-25-25 before the spike).
By the time temps hit 300F, I had two lower vents completely closed and the third opened just a sliver. Temps stayed in the 300-325F range for the next four hours.
Given that I didn't have the option of closing the vents any further, what else could I have done to control this type of late-in-the-game heat spike?
Thanks!
Sal (in Spain)
PS: On the bright side, the butt tasted great in the end. And it only took 11 hours to cook the 6.5 pounder.
This morning I decided to try cooking a butt with sand--rather than water--in the stock water pan.
It worked like a charm for seven hours, with temps holding rock-steady at 250F. Then, after the seventh hour, it began to climb. And I began further closing the lower vents (which were already set at 0-25-25 before the spike).
By the time temps hit 300F, I had two lower vents completely closed and the third opened just a sliver. Temps stayed in the 300-325F range for the next four hours.
Given that I didn't have the option of closing the vents any further, what else could I have done to control this type of late-in-the-game heat spike?
Thanks!
Sal (in Spain)
PS: On the bright side, the butt tasted great in the end. And it only took 11 hours to cook the 6.5 pounder.