This was only my 4th cook on my WSM 18.5. I have done 2 smokes of ribs and one of a boston butt and they all came out great. No real issues controlling temps and keeping it around 225 (from the weber temp guage). The first three cooks I used water in the pan but after reading a lot on this forum I decided this time I would go with just a foiled water pan for ease of cleanup and less fuel wasted.
I also received this week my maverick et-73, and my auber auto temp control unit so tonight I was going to attempt an overnight cook of a 6.5lb boston butt. I did my usual routine, K-comp full ring, 6 pieces of apple/hickory (3 each). light 30 K-comp in the chimney started and spread everything around. well after I assembled everything the WSM shot up to 350+ and I was having a **** of a time getting it down so I resorted to filling the water pan which has helped. What I don't get is my probes (1 from the et-73 clipped onto top grate and 1 from the auber auto temp control unit clipped on top grate both show about 270 now) they were 350 earlier. My weber lid thermometer shows about 225 so I'm confused as to what temp to believe or go by. If I am trying to cook low and slow at 225, wouldnt that be at the grate level? What can I do next time so that it doesn't sky rocket to 300+? I really want to get away from water so maybe light fewer pieces in the chimney?
I have the Auber ATC set to 225, so hopefully eventually it will burn down to that level and it will turn out ok. This is my first cook using all these fancy temp control units and et-73. All the other cooks I used the built in lid thermometer to try to stay around 225 and it worked ok. Help this poor confused soul. Much thanks in advance.
I also received this week my maverick et-73, and my auber auto temp control unit so tonight I was going to attempt an overnight cook of a 6.5lb boston butt. I did my usual routine, K-comp full ring, 6 pieces of apple/hickory (3 each). light 30 K-comp in the chimney started and spread everything around. well after I assembled everything the WSM shot up to 350+ and I was having a **** of a time getting it down so I resorted to filling the water pan which has helped. What I don't get is my probes (1 from the et-73 clipped onto top grate and 1 from the auber auto temp control unit clipped on top grate both show about 270 now) they were 350 earlier. My weber lid thermometer shows about 225 so I'm confused as to what temp to believe or go by. If I am trying to cook low and slow at 225, wouldnt that be at the grate level? What can I do next time so that it doesn't sky rocket to 300+? I really want to get away from water so maybe light fewer pieces in the chimney?
I have the Auber ATC set to 225, so hopefully eventually it will burn down to that level and it will turn out ok. This is my first cook using all these fancy temp control units and et-73. All the other cooks I used the built in lid thermometer to try to stay around 225 and it worked ok. Help this poor confused soul. Much thanks in advance.