But you shod be able to start out on low and get to 225 pretty quickly.
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Did another 2 pork butts this weekend (and some awesome smoked mac-n-cheese). I was much more confident jacking my heat up quickly and backing it down to 225. No problems maintaining temps. I was even able to get some sleep!
The one thing i found is that the stall is ridiculous. I planned 17 hours for my two 7.5lb butts to cook....i passed that and eventually pulled them at 197 and finished in the oven. They were great but i was losing my mind as this is the 2nd cook where it has taken considerably longer than 2 hr/lb. The only thing i can think is that the water is slowing things down due to evaporative cooling. I have been using sand in my water pan and putting water in an aluminium pan as well...i am laying off the water next cook.
Things i think i have learned:
Crank the heat to get it at temp and then dial back.
Add wood after the heat is set.
Water slows down the cooking a lot.