Just modded the Chargriller dou and getting to smoke the first butt on it

Well I did a 'burn in' today and averaged about 5 degrees from side to side with it (using the redi-chek). It held pretty much at 225 with the air vent all the way opened. I'm thinking the water box was holding the temp down and will try a 'dry burn' tomorrow to see if I can get the temp higher than 225 which will allow me some degree of fire control. I used the minion method for my fire so there should have been enough heat......

Ok well now for the results..........................

But first a little background, it was a bit of a chore keeping the temp up until I learned how the mods affected the fire management. After that it was fairly easy to maintain a constant temp +-3 degrees. I shot for the middle of the road for just about everything, meaning that for the temp which should be between 225-250, I shot for 237 the middle of the road. It maintained that temp pretty good. Not so many up spikes but when adding charcoal or wood the temp would drop by as much as 15-20 degrees which meant messing with the vents to get it back up in a reasonable period of time. Air supply vent was always full open and the smoke vent was adjusted as needed. The butt stalled at 149, I guessed it just had a high moisture content and stayed there for about 1.5 hours. Instead of keeping the smoker going after foiling I put it in the oven set at 250 to finish it off. My marinade was on for 2 days, the fridge was at 39 degrees, once placed in the smoker the butt never saw the light of day until foiling at 165.............almost 11 hours in the smoker. Now some pics..........


Had to use a small fan to get the temp up initially.


Sauce cooked and ready about an hour before................canned some to have today.


Baked beans...............just a nice addition!


Butt wrapped and ready to go in the cooler for an hours rest.


Out of the cooler and getting ready to see what took 11 hours to make.


There she is..............a thing of beauty!!!!


Check that smoke ring.................it had to be a full 1/2 inch in width

Pics not included................my case of Guinness, my radio playing southern rock and roll, and my mug covered from head to toe in sauced up smoked pull pork at midnight last night. 

Let me know how that eye round turns out.........after smoking up some ribs on Wednesday I'll be looking for something else to smoke. I also switched to lump coal to get over the stall.........a bit more heat never hurts if your minding the fire.