I'd like to get it hotter in case of another dip, and also because the meat's taking a while in the mid to high 140s.
Do I add in a bit more unlit charcoal through the door? A chunk of wood? What?
221 is A dang good temperature if you ask me. Pork Butts are well known to stall and it can happen at any temp. As long as you hit 140 in 4 hours with A reliable tested thermometer you are all good. Also if you are going by the one on the lid that came with the unit, they are notoriously inaccurate. Hope this helps and happy smoking. tim.
Empty the water pan and be ready for the temps to shoot up past 300 deg...... Water sucks up all the BTU's trying to convert the water to steam... It's called "phase change"..... "water to steam".......
The butt I smoked was only 5lbs (boneless) and took over 13 hours... and I did also "tent" it in a foil pan @ 168* to speed up the stall... 15 hours for a 6+lb butt sounds reasonable.
On a side note, I smoked mine at around 245* using Stubb's brand 100% natural charcoal briquettes. The ambient temp locally was around 82*F with no humidity for reference, and for me to hold that 245* temp on my 22.5" WSM I had 2 bottom vents completely closed and the third vent was less than half way open... smoker was still holding above 215* (with no further vent adjustments) well after removing the butt (about 15 hours after lighting), and I never did have to add additional coals. I did use my water pan "dry", just lined with foil for easy cleanup... still looking for the correct sized clay saucer to put on top of the water pan for future smokes.
Hmm...will look into this. I've heard of the "great debate", as well as if the water pan actually ads moisture or not, but never have read further into it myself. Thanks.