would like to get some feedback, smoker hit 281 grate and lid temp 270 for probably 1 hour betweeen the hour 3-4 of smoke last night, (The one time I decide to sleep for 1 1/2 and dang maverick alarm wasnt set right) smoker now back down grate at 224, lid reading 208, meat reading 169 but climbed through 160's fairly fast. any thoughts on damage to meat on the temp spiking that high?
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smoker hit 280 range w/ butts,, thoughts?
- Thread starter Chris C
- Start date
Jeff Boudman
TVWBB Wizard
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris C:
would like to get some feedback, smoker hit 281 grate and lid temp 270 for probably 1 hour betweeen the hour 3-4 of smoke last night, (The one time I decide to sleep for 1 1/2 and dang maverick alarm wasnt set right) smoker now back down grate at 224, lid reading 208, meat reading 169 but climbed through 160's fairly fast. any thoughts on damage to meat on the temp spiking that high? </div></BLOCKQUOTE>
I wouldn't worry about it.
would like to get some feedback, smoker hit 281 grate and lid temp 270 for probably 1 hour betweeen the hour 3-4 of smoke last night, (The one time I decide to sleep for 1 1/2 and dang maverick alarm wasnt set right) smoker now back down grate at 224, lid reading 208, meat reading 169 but climbed through 160's fairly fast. any thoughts on damage to meat on the temp spiking that high? </div></BLOCKQUOTE>
I wouldn't worry about it.
Charles Howse
TVWBB Wizard
I cook butts at 275°, so you're right on target.
Eric Michaud
TVWBB Super Fan
Like the others said, no worries. I just pulled my 2 butts off the WSM, kept the temps around 250-275. A lot of folks here shoot for 275 the entire cook. One word of advice, only monitor one spot as far as temps go, I prefer to just drop the probe thru the top vent and follow that. If you start tracking temps at various spots you will drive yourself nuts. Pick one and stick with it.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Michaud:
Like the others said, no worries. I just pulled my 2 butts off the WSM, kept the temps around 250-275. A lot of folks here shoot for 275 the entire cook. One word of advice, only monitor one spot as far as temps go, I prefer to just drop the probe thru the top vent and follow that. If you start tracking temps at various spots you will drive yourself nuts. Pick one and stick with it. </div></BLOCKQUOTE>
Amen to that.
I'd add that you might want to use water in the pan if you're going to leave the cooker unattended and want to keep temps down... overnight to stretch out a cook into the next day. Cooking more meat at once and using a clay pot base to absorb some heat will also help, but I'd expect to get up several hours or so into the cook to close the vents some, though....that is, if you're trying to keep the temps down. However, a little time spent in the 275*+ range shouldn't hurt. It gives you thicker bark, quicker bbq, and you'll have some fat to pick out when pulling, but it's no problem.
Like the others said, no worries. I just pulled my 2 butts off the WSM, kept the temps around 250-275. A lot of folks here shoot for 275 the entire cook. One word of advice, only monitor one spot as far as temps go, I prefer to just drop the probe thru the top vent and follow that. If you start tracking temps at various spots you will drive yourself nuts. Pick one and stick with it. </div></BLOCKQUOTE>
Amen to that.
I'd add that you might want to use water in the pan if you're going to leave the cooker unattended and want to keep temps down... overnight to stretch out a cook into the next day. Cooking more meat at once and using a clay pot base to absorb some heat will also help, but I'd expect to get up several hours or so into the cook to close the vents some, though....that is, if you're trying to keep the temps down. However, a little time spent in the 275*+ range shouldn't hurt. It gives you thicker bark, quicker bbq, and you'll have some fat to pick out when pulling, but it's no problem.