I've run the smoker a few times to get a sense of time to heat up, burn rate, etc. Smoky chicken drumsticks make awesome chicken salad. Smoked serrano/poblano salsa is quite good. Smoke ring on a brat is almost laughably impressive.
Putting our first butt through today and have a couple of questions about temps.
How much temperature variation is reasonable and/or will harm the butt? I'm trying to hold 225 but am getting temps bouncing around from 215-235.
Should I expect a temperature spike from adding wood chips? I got a spike of about 15 degrees. Chips burning? Extra oxygen from opening the front door?
Putting our first butt through today and have a couple of questions about temps.
How much temperature variation is reasonable and/or will harm the butt? I'm trying to hold 225 but am getting temps bouncing around from 215-235.
Should I expect a temperature spike from adding wood chips? I got a spike of about 15 degrees. Chips burning? Extra oxygen from opening the front door?