Weber Summit - temp is running away

[Todd K Wisc]

Maybe. I used foil balls and also the feet from my BGE. An air gap is needed to keep the drippings from burning.

Ceramic Grill Store sells these.

View attachment 110085

https://ceramicgrillstore.com/products/ceramic-spacers-kamado-grills

I have the 1" ones. they work great. I have 6 and put them around the outside of the diffuser plate.

Here is my drip pan / water pan: https://www.amazon.com/dp/B00DZGBOPG?tag=tvwb-20

 

[DanHoo]

Just a quick follow up
thanks for all the advice
UNFORTUNATELY for me, even tho it was only a 6 pound pork butt 10 hours of cooking did not get me to soft pull
as always I had to take it off so we could eat
I thought that a smaller pork butt would cook quicker than a larger one
however I was wrong!

Pork butt is very forgiving. I've stopped trying to do it low and slow and I'm not alone. Several are cooking pork butt "hot and fast" or HAF and some call it "turbo". The advantage is it gets done in a day and you don't need to do it overnight.

Here's a combo of low and slow to start and then ramping up the temps to get it done more quickly.

edit: this is on my BGE which I use for smaller cooks but the idea is the same.

Thread 'Hybrid Turbo pork shoulder'

Jan 15, 2024

No, not that kind of hybrid. No batteries or electricity.

Starting slow and letting the pit ramp up to turbo temp after a couple of hours.

Bone in pork shoulder was on sale for $1.97 lb and it's been a while since we've had pulled pork so let's get it rolling.

Adding a layer to insulate the drippings





Some apple chunks and JD XL.



On sale was half the price listed


Will be smoked fat cap up with the cap scored





11.15 am PST starting time.

• DanHoo
• Replies: 18
• Forum: Photo Gallery

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[Todd K Wisc]

Here is the stainless drip pan 18" that I would have purchased had I seen it before the aluminum pan. Note it looks like the 18" is sold out currently. https://smokeware.com/products/new-stainless-steel-drip-pan?variant=43732858929381

 

[DanHoo]

CGS has an 18 inch SS pan ( edit: that is in stock /edit). I have a 14 and a 16 and have thought about getting an 18 for the WSK.

note that much of the CGS offerings are made in USA, yet I don't think the drip pans are. I'm not 100% sure. YMMV

18 Inch Stainless Drip Pan for Kamado Grills

CGS' stainless drip pan perfect for XL Big Green EGG & Joe's Big Joe. Ideal match XL ConvEGGtor & Big Joe deflectors. Foil drip pan for easy clean up & reusable.

ceramicgrillstore.com

 

[David-B]

frankly I wouldn't sweat 300 degree temp with a pork butt, I see no benefit to temps under 250 degrees for most things and quit fighting long drawn-out cooks to maintain low temps decades ago.