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. 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.
Any idea why there was such a huge temp difference?[IMG][IMG]