- 7 Posts. Joined 6/2013
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2nd pork butt attempt
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Adam, most of us go for slow and low and shoot for a smoker temp of 225*-250*. At that temp you should plan on about 2hrs. per lb. Alot of us here have switched from water to sand in our gassers. Sand will help keep steadier temps, water will only get as hot as it boiling point then evaporate. Refilling the water pan can become a real pain on long smokes. What kind of gas smoker do you have?