Please HELP!

vinceavery

Newbie

Original poster

Jul 2, 2017

1

10

• Jul 2, 2017

• #1

All,

Newbie here. Made a newbie mistake.

Set up my Weber Smoky Mountain smoker last night and left top vent closed. After I went to sleep the temp dropped to 150 at the dome.

Top grill has 12 pound Pork Shoulder, bottom has ten pound brisket. Both were rubbed and left overnight in fridge. Brisket with Salt and Pepper. Shoulder with Salt, Sugar and spices. I didn't pierce either cut before placing on the grille.

Understand danger zone dynamic and controversy. Wondering if cuts will be good to go (bacteria wise) after 12 hours at 225-250 F. Serving to group of friends later today.

 

lantzy75

Smoke Blower

Nov 21, 2016

105

35

Ontario, Canada

• Jul 2, 2017

• #2

Pork is good at 165 I believe and beef is less than that so you should be okay. Both will keep cooking for a bit after you pull them and let them rest. I'd say you'll be okay, but I will gladly defer to someone with more expertise.

Sent from my LG-H812 using Tapatalk

 

bbqwillie

Smoking Fanatic

Sep 13, 2015

401

35

New England

• Jul 2, 2017

• #3

You're fine. Once you get to 165 all the bad bugs are killed. Nothing to worry about.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,394

12,230

Central Florida (Sebring)

• Jul 3, 2017

• #4

OK I have to ask, why would you close the top vent?

It should be left open all the way all the time, unless your trying to put the fire out & save the coals for the next time.

Al

 

sauced

Master of the Pit

Aug 9, 2015

1,802

176

New Jersey - Exit 9

• Jul 6, 2017

• #5

Yes...if you are smoking, that top vent must be open all the way.

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Jul 6, 2017

• #6

My smoking experience with Webers is to run the bottom vents wide open, and control the air flow by choking the top vent. I learned that with a fire of nothing but maple splits; take the lid off and it's a campfire but choke the top and it's Thin Blue Smoke.

.

 

uzikaduzi

Meat Mopper

Sep 9, 2016

205

31

• Jul 8, 2017

• #7

BlueWhisper said:

 
My smoking experience with Webers is to run the bottom vents wide open, and control the air flow by choking the top vent. I learned that with a fire of nothing but maple splits; take the lid off and it's a campfire but choke the top and it's Thin Blue Smoke.

.

Click to expand...

i think that's the opposite of what most people do and/or recommend especially to newbies... if you are getting nice thin blue smoke and you like how your bbq comes out, do what works, but generally hindering exhaust increases creosote being deposited on the meat and leaves it bitter... plus smoke can become stale quickly so good air flow is important.

 

Last edited: Jul 8, 2017

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Jul 8, 2017

• #8

Well, my hand was forced because the bottom vents had rusted off so they were wide open.

weber05.jpg

• bluewhisper
• Jul 8, 2017

I could choke the top and measure the temp - this is 222F ... yes the top handle is long gone ... no white smoke.

222F.jpg

• bluewhisper
• Jul 8, 2017

 

uzikaduzi

Meat Mopper

Sep 9, 2016

205

31

• Jul 8, 2017

• #9

i meant no offense bluewhisper... every "rule" i've ever heard of, i have seen examples that blow it out of the water... fire wood should be seasoned? i know guys who choose pretty green wood on a hot fire for the moisture content and have none of the bitter flavor i associate with under seasoned wood. low and slow? i've had amazing briskets, buts, and ribs cooked between 300-350. avoid soft wood? the Scandinavians will have a word with us about that... a lot of guys even say starting off with raw wood as apposed to pre-burning it and transferring coals is tough. 

if what you are doing is working and you're happy with it, keep it up... i have no doubt you've figured out how to balance the temps and prevent creosote if you are smoking like that (unless you literally have no taste buds lol) i still think for a self declared newbie, anything other than wide open exhaust is setting a pretty steep learning curve. 

off topic, you can buy those exhaust blade things if you want to replace them.

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Jul 8, 2017

• #10

I gave that Weber to a friend when I moved. I don't know if he uses it much. I'm running an offset now (exhaust wide open) but I'd like to have a Weber again.

 

lancep

Master of the Pit

Apr 6, 2016

1,421

359

North Mississippi

• Jul 8, 2017

• #11

BlueWhisper said:

My smoking experience with Webers is to run the bottom vents wide open, and control the air flow by choking the top vent. I learned that with a fire of nothing but maple splits; take the lid off and it's a campfire but choke the top and it's Thin Blue Smoke.
.

Click to expand...

That's pretty much the way Harry Soo advocates running it. There a discussion about a year ago so I gave it a shot. It worked fine but I had better control the other way. I too gave that wsm to a friend and moved to a different smoker.