Temp spikes on the Super Bowl cook


 
C

Chris Derum

TVWBB Member
I've had my WSM since late last summer and have about 10 cooks under my belt, mostly with success. Haven't posted before but learned a lot from you guys.

Decided to do two 6 lb butts for the Super Bowl follwed by some ABT's. At midnight fired up the smoker using the MM with clay saucer figuring butts would be done somewhere around noon-start of game at which point I would toss on the ABT's.

Having thought I had the temps stabilized at grate at 225 for about an hour went to bed. I had the vents set with one shut down the other two maybe a 1/4 open. I woke up this morning at 5:45 and I was at 295 grate and already at 180 internal temp in both butts.

I did fire up about 25 briquetts on initial start up because the forecast called for cold, rainy/damp conditions but smoker was under a covered porch. Is this to many? Other thought is the probe wires under the lid may have caused an air leak (I need to order the guru eyelets)

Any thoughts from some of you more experienced guys?

The beauty of this thing is even if your final product isn't up to your own standards, your guests think the food is awesome.

Thanks

Chris
 
Hi Chris, far too many lit for a clay saucer cook. You should start with around 8 - 12. I myself start with 8.

Close all you're vents at 200, let her settle in and then start adjusting vents one at a time from there to your desired temp.

Based on my experience the 1/4 on two vents and you're probe wire under the lid would definitely feed the fire a little more than you want.

Go Giants!
 
off topic...just wanted to say congrats to Chris for starting the 10,000th topic in the Barbecuing forum. Quite a milestone for TVWBB.
 
Hey thanks Derek, didn't even notice....Pretty cool.

Larry, I think I over thought it last night. Was supposed to be cold, damp and windy. Maybe should've stuck with what was working initially. Thanks for the tip.

Butts got done early. I have them wrapped in double foil, wrapped in towels in a cooler. I should be good for hours right?

I think I saw in one of your other posts you're in the central CA wine country. I'm up here in the Sonoma County wine country. Wife does a lot of work with wineries up here, the nice thing is we get a ton of wine in trade.
 
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