Vertical smoker timing

jamason2000

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Mar 28, 2013

18

10

Schofield Barracks, Hawaii

• Mar 30, 2013

• #1

Woke up this am to start my first smoke, prepped my butts yesterday. Got the smoker fired up around 4:30 am, butts broke the 140 degree mark in just under two hours. My question is...... Considering that this is a propane fires smoker, does the timing vary greatly due to the btu's from the gas? Oh and what do you do when the water bowl dries up? Dumb question I know.

 

jamason2000

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Mar 28, 2013

18

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Schofield Barracks, Hawaii

• Mar 30, 2013

• #2

image.jpg

• jamason2000
• Mar 30, 2013

My wife picked this beauty up for me from a sears that was going out of business for a whopping $58!

 

davidhef88

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• Mar 30, 2013

• #3

When the water pan dries up, fill it with sand and cover it with foil. You'll never need water again. It's just a thermal mass. You will be able to maintain more consistent temps and higher temps with sand.

 

jamason2000

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Schofield Barracks, Hawaii

• Mar 30, 2013

• #4

image.jpg

• jamason2000
• Mar 30, 2013

Been on for 4 hours now, internals over 170 degrees. I am figuring that this smoker cooks really fast. Temps holding at 225 on the absolute lowest setting.

 

davidhef88

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• Mar 30, 2013

• #5

What are you using to measure the smoker temps?

 

jamason2000

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Schofield Barracks, Hawaii

• Mar 30, 2013

• #6

It has a door mounted gauge on the front, not entirely sure about its reliability at this point.

 

jamason2000

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Schofield Barracks, Hawaii

• Mar 30, 2013

• #7

Using a wireless thermometer for the internals. Verified it to 32 deg with a cup of ice water. It's reading 175 now, butts are looking good.

 

davidhef88

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• Mar 30, 2013

• #8

jamason2000 said:

It has a door mounted gauge on the front, not entirely sure about its reliability at this point.

Click to expand...

The factory door therms are notorious for being off. When you are done I'd hang your meat probe you know to be true from the rack and see how it compares to the door. Sounds like its running hotter than 225*

 

jamason2000

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Mar 28, 2013

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Schofield Barracks, Hawaii

• Mar 30, 2013

• #9

This may be true, and if so how would I go about regulating temp down more for proper cooking temps?

 

flash

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Chiefland/Cedar Key, Fl

• Mar 30, 2013

• #10

Davidhef88 said:

When the water pan dries up, fill it with sand and cover it with foil. You'll never need water again. It's just a thermal mass. You will be able to maintain more consistent temps and higher temps with sand.

Click to expand...

Tru dat, or otherwise just put more water in.

 

flash

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• Mar 30, 2013

• #11

jamason2000 said:

This may be true, and if so how would I go about regulating temp down more for proper cooking temps?

Click to expand...

jamason2000 said:

It has a door mounted gauge on the front, not entirely sure about its reliability at this point.

Click to expand...

Yeah, those gauges are poop. You can always buy another one, hopefully more accurite. I have two kitchen oven gauges that I use that I got at Target.

Butts 10017.jpg

• flash
• Mar 30, 2013

 

davidhef88

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• Mar 30, 2013

• #12

I

jamason2000 said:

This may be true, and if so how would I go about regulating temp down more for proper cooking temps?

Click to expand...

If you are as low as it will go you may need to install a needle valve to better control gas flow. Put "needle valve " in the search bar and you should find some options.

 

jamason2000

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Mar 28, 2013

18

10

Schofield Barracks, Hawaii

• Mar 30, 2013

• #13

Thanks guys, on hour 5 now and temps at 185. Held right at 150 for almost an hour or so. Gonna pull out when temps hit 200. Wrap in foil, towels and rest for two hours. They look good, and probably are cooking on the high range with a screwed thermo on the door.

 

flash

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So no wrapping in foil during the smoke?  Are you spritzing it?

 

jamason2000

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Schofield Barracks, Hawaii

• Mar 30, 2013

• #15

Yup, apple juice and private stock captain. Smells amazing!

 

jamason2000

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Mar 28, 2013

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Schofield Barracks, Hawaii

• Mar 30, 2013

• #16

So now at hour 6 and my temps are holding at 190. Oh and pulled my brewing therm out of storage, when set on lowest setting it's reading 220. So all is well I guess. The door therm reads the same.

 

jamason2000

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Mar 28, 2013

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Schofield Barracks, Hawaii

• Mar 30, 2013

• #17

Here we are at 6.5 hours and 200 deg.

image.jpg

• jamason2000
• Mar 30, 2013

 

davidhef88

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• #18

Looks good!

 

gmc2003

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• Mar 31, 2013

• #19

Butts are pretty forgiving, and those look really good. enjoy.

chris
 

 

jamason2000

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Mar 28, 2013

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10

Schofield Barracks, Hawaii

• Apr 1, 2013

• #20

Thanks all, had the party on Sunday. Everyone lover the pulled pork. Not so much the rum finishing sauce I made. I thought it was delicious, wife said toooooo much rum! Lol