What went wrong?

cobra1713

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Original poster

Aug 9, 2012

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10

• Apr 9, 2016

• #1

Hello all,

Today I was smoking six 6-7lb pork butts on an 18.5 WSM, using a maverick dual probe, hickory chunks and Kingsford briquette using the minion method. i put three butts on the bottom rack and three on the top, with an empty water bowl (my best guess where I went wrong). The tempt stayed at around 225-240 with the probe through the silicone thing on the side. I put the meat probe in one of the bottom butts.

About ten hours in the bottom butt got to 195 so I checked the rest, all three on the bottom were great but the top ones were only 165. I wrapped the done ones in foil let rest an hour and they pulled great.

IMG_20160408_2009510.jpg

• cobra1713
• Apr 9, 2016

Other three kept cooking, I screwed up here and the grate tipped over dropping two into the fat in the bowl but got them out at kept going. Ran out of time and took them off at 185. And had to chop it because it wouldnt pull.

IMG_20160408_2149080.jpg

• cobra1713
• Apr 9, 2016

Any idea why there was such a huge temp difference?

 

DanMcG

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• Apr 9, 2016

• #2

If I had to guess, I'd say the butts on the lower rake were absorbing most of the heat energy before it got to the top rack. That looks like a lot of meat for that smoker, but it sure does look good.

 

Last edited: Apr 9, 2016

SmokinAl

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• Apr 9, 2016

• #3

I think Dan may be right.

My WSM is about 10-15 degrees hotter on the top rack then on the bottom, but I do use water in the pan.

Al

 

cliffcarter

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Feb 28, 2010

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Old Town, Maine

• Apr 9, 2016

• #4

DanMcG said:

If I had to guess, I'd say the butts on the lower rake were absorbing most of the heat energy before it got to the top rack. That looks like a lot of meat for that smoker, but it sure does look good.

Click to expand...

^^^^^this is it IMHO

 

cobra1713

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Original poster

Thread starter

Aug 9, 2012

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• Apr 9, 2016

• #5

Think it would have been OK if I had only done two on the bottom and three on top or just stick to a total of 4?

 

timberjet

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Jan 29, 2010

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Waitsburg Washington

• Apr 9, 2016

• #6

Somebody might be in the market for a 22 incher now. Hahaha..... I would agree the bottom ones soaked up a lot of your heat. Next time maybe swap them around half way through or just allow some extra time. Butts can cook an hour or more different side by side and same size too. Been there done that.

 

cobra1713

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Original poster

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Aug 9, 2012

27

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• Apr 9, 2016

• #7

Good idea on switching them half way. If I have to do this much pork again I'll try that

 

venture

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Aug 1, 2008

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Central California

• Apr 9, 2016

• #8

I think Dan has it.  As Al said, my experience with uprights is that the top will run hotter.

Three on top and two on the bottom might have helped some. Better yet, would two on the bottom at 12 and 6 with two on top at 9 and 3 help?  In addition to the heat sink effect on the lower rack, there would probably be an air flow issue? Just thinking out loud here.

As frustrating as the quirks in smoking can be, I enjoy them....later.  Gives me a chance to stand back and scratch my head?

Good luck and good smoking.

 

Last edited: Apr 9, 2016

smokin monkey

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Sutton In Ashfield, UK

• Apr 10, 2016

• #9

I agree, switch them around next time. That's a lot of meat!