Matt in MD
TVWBB Fan
Hi all - I am hoping for some advice on temperatures in my 18" Weber Smokey Mountain. I use an old Cyber-Q fan unit and generally set it to 225. I have done pork probably 15-20 times and it always comes out great, with one exception. When starting it up I usually end up reaching temps close to or over 300 degrees for an hour or two before it settles down. Do most of you let it run for a couple hours before adding the pork butts? This weekend I am doing two 9.5 pound butts - I may wrap them but usually don't, and I don't use the water bowl (I leave the foiled bowl in place just to catch drippings). I typically use 3-5 big chunks of oak and a couple chunks of hickory. I use as much charcoal as I can, right up to the bottom of the bowl.
So I'm really just wondering at what point most of you add pork when using your WSM's or similar - should I add the pork when lighting and not worry about it getting to 300 degrees for the first hour or two, or should I let the temp settle down and add the pork after an hour or two?
Thanks!
So I'm really just wondering at what point most of you add pork when using your WSM's or similar - should I add the pork when lighting and not worry about it getting to 300 degrees for the first hour or two, or should I let the temp settle down and add the pork after an hour or two?
Thanks!