Discussion in 'Messages for All Guests and Members' started by nymickey, Feb 18, 2016.

  1. nymickey

    nymickey Newbie

    Sorry to startle everyone !!!

    I'm in the beginning of my 1st smoke and of course my so-called friend who knows what he is doing did NOT arrive at 6:30am as promised.

    I put a 6lb Boston Butt on my modified Master Forge vertical smoker.

    I'm trying to figure out how to use my Maverick 733 ... but that can wait for now.

    Questions:  I see the cheap temperature gauge on the lid WAS in the smoke range, but now it has dropped to LOW. The amount of smoke has also decreased. I checked and there is still charcoal. I did the minion type of charcoal arrangement. How do I get the temp up again ???  open or close dampers ??

    Also, how do I put more charcoal in later?  Do I have to lift off the whole body and put it in ?   Looks like it would be hard to do it through the door.

    The meat is on the top rack ... should it have gone on the lower one ?

    That's all the questions for now but I'm sure I'll have more ... even after reading and YouTubing all I could about this stuff.

    Thanks Everyone !!!
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You need to get the pit temp probe on the Maverick in the smoker so you have an accurate measurement of the temp inside.

    To raise the temp, the bottom vents need to be opened more, leave the top vent open all the way.

    You control the temp by opening (raise) & closing (lower) the bottom vents.

    I'm not familiar with your smoker, but if you can't get more charcoal in through the door, then yes you will have to lift off the body.

    The top rack for the meat is fine.

    Last edited: Feb 18, 2016
  3. nymickey

    nymickey Newbie

    Thanks Al

    Update - meat is at 162* ...  BUT  smoker is at 549*   !!!

    I know because I burnt my hands messing w/the probes.  I opened the vents on the top of the lid all the way as well as the door but it only came down to 486*  Should I take the whole lid off ???  And I was worried the temp would never get to 200*

    I'll keep checking.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Holy crap!

    Shut all the bottom vents completely.

    You may even have to shut the top vent also to choke off the oxygen to the fire.

    Where did you put the pit probe, it should be on the grate by the meat.

    Honestly, I have never seen a charcoal smoker capable of temps like that.

  5. nymickey

    nymickey Newbie

    I've shut all vents but its still at 425*

    Maybe I put in too much charcoal.   The probe is connected to that clip which is clipped to the grate next to the meat.

    I'm gonna go put ice cubes in the water pan.
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Ice in the water pan sounds like a good idea!

    Boy talk about learning how to smoke on the fly!

    Well at least it's starting to come down. It takes a while for the temp to come down after a spike like that.

    It may take a half hour to get back to normal.

    Now the challenge is to not let it get too low.

    When it gets down around 250, open the top vent back up.

    It should start to stabilize then.

    If it keeps falling then start opening the bottom vent a little at a time until it stabilizes.

    Good luck!

  7. nymickey

    nymickey Newbie

    The meat is at 187*

    Is that done?   Someone on the forum said 205* is the optimum temp.

    Sorry to be such a whiner ... have had the smoker and the Maverick thermometer for 2 yrs so was finally tired of everyone breaking my .... chops about when was I going to do it and of course I have friends coming over for dinner tonite.
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Keep it on until 205. At 205 you should be able to slide the bone right out. Or if yours is boneless a toothpick should go in with no resistance, like soft butter. Check it in several places. Your not being a whiner. When I started this smoking thing I was right in your shoes, and someday you will be helping someone just like we are helping you.

  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Well, how did it turn out?

  10. mummel

    mummel Master of the Pit

    Smoker was 549F???????  I assume it would spontaneously combust at that temp.  How did things turn out????
  11. nymickey

    nymickey Newbie

    The meat is still reading 187*

    The good news is the temp of the grill is 212*

    Is that normal to stay at 187* for so long.
  12. jayace

    jayace Smoke Blower

    Patience is your friend nymickey, however if its been at 187 for 3 hours I would double check the placement of the probe in your meat.  Relax, have a beer and enjoy the process. I know it can be stressful in the beginning but we've all been there like SmokinAl said. We have lots of time and for some, money, invested into this hobby and of course our pride is on the line so we don't want to mess it up.  This forum is awesome and the support is fantastic so lean on the group and we'll get you through it. 201 to 205 is ideal if you can wait it out. Make sure your smoker doesn't get too low, try and keep it between 225 and 250 to get you through today. 
  13. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    You Have received some good help from Al just be patient and it will work out there is what we call a stall point and it seems like it just satys at some temperature forever in your case 180. You get your beer and relax.
  14. Sound like you have had quite the challenge. Don't forget to let us know how it comes out.
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yes it's normal!

    Open up the bottom vent & try to get the temp up to 225 -250.

    If you want to get it done sooner. Take it out & wrap it in foil with a couple of TBS of liquid, (apple juice is good or water will work).

    Your really hanging in there, great job!

  16. nymickey

    nymickey Newbie

    It came out AWESOME !!!!

    A lot of hard work but a lot of pride.

    Even cost effective ... the local joints around her charge $9.99 lb. for pulled pork

    smokinal and boboso like this.
  17. dukeburger

    dukeburger Master of the Pit OTBS Member

    Fun read...glad it all worked out. Butt looks great!
  18. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's awesome!!

    The butt looks perfect!!

    Great looking bark!!

    Points to you for hanging in there!!!
  19. jayace

    jayace Smoke Blower

    Looks awesome, great job.
  20. mummel

    mummel Master of the Pit

    Did you let it sit for ~1 hour in foil and towels in a cooler?  Helps to distribute the moisture.

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