Everything went fine until I turned on the MES 30" this morning. Preheated the smoker and it showed 275, which turned out to be about 250 per the Maverick. I had a 4 pound butt rubbed over olive oil and some mustard and injected with apple juice in a disposable aluminum pan that had sat on the counter an hour. Water pan was filled. I filled the wood chip cylinder with a mix of oak chips from Home Depot and apple from Walmart. I had soaked them about a half hour.
At 8:30 it went into the smoker with Mav 732 probes in the meat and on the rack. First problem - receiver didn't receive transmitter's sends. Probes were snugly installed in the transmitter. So I had to eyeball it directly for readings. Here is how things progressed:
At 8:30 the Mav read 242 degrees.
Time Barbeque Food
8:55 a.m. 212 50
9:30 250 75
10:00 252 102 No smoke
11:00 252 138
11:30 246 153 The smoker's gauge read at or near 275 all day.
Noon 250 160
12:30 250 169
1:00 241 176
1:40 241 176
2:35 252 178 Only 2 degree rise from 1 to 2:35
3:00 255 181
3:30 264 185
4:05 262 189 Only a few faint puffs of smoke all day.
5:00 264 194
5:30 264 196
6:45 262 198 I removed it here after 10 hrs. 15 mins.
Only a 17 degree rise from 3 to 6:45.
The water pan was empty and the ash pan had no ashes, just a mix of blackened and still brownish chips.
The meat was dry, but easy to pull. I tasted no smoke flavor at all.
Should the chips have been left dry? Should I not use water?
It doesn't seem like the meat will ever get to 200 - 205 in a reasonable time if the interior is only 259 - 260.
Shouldn't the butt have been done by 1:30? Wasn't it dry because it took so long to get close to 200?
We ate it for dinner and with B-sauce and slaw it was okay but sure not worth the effort.
Obviously this was disappointing, even though my only other effort was meatloaf which did fine. Maybe
this smoker just isn't suited for meats that need that high a temp. I'll just take this as a learning experience and
hope for a whole lot of advice from you guys that know what was going on today. Thanks.