Seeing as how some people are new to the Akorn and have questions about controlling the temperature, I thought I might do a cook and document it as it goes along. We're having a dinner tomorrow at work for someone who has been there for 46 years and still isn't ready to retire.
So last night I rubbed two pork butts, they are both about 8 pounds. Sorry, no pics at that point.
Today after work I started prepping the smoker. I cooked ribs last and had filled it up with fuel. When I looked today I saw I had plenty of fuel so I didn't add any. I shook the ash out, cleared out the center and prepared to light it. In the center you can see the size of the paraffin wax block.
Once the fire was lit I went inside and started getting the butts ready. I smothered them in mustard and added more rub on top of that.
By now the paraffin wax has completely burned, so it's time to prep the smoker. I put my smoking stone in, put a drip pan above it (I catch the drippings, I don't put water in it) sitting on one of these racks and put two racks on top to set the pork butts on. I've found that my bear claws go right under and hook these racks perfectly, leaving me with a solid grip on the meat when I need to move it.
I also set the chimney and damper where I want them.
Once I've ran my probes I check the temperature of the smoker and see if I'm over 200, and it's usually there by now. After looking I see it's running over 200 so I put the butts on.
I did move them farther apart after taking the picture. I came in and gave them about 5 minutes before capturing a picture of the temperatures.
She seems to have settled in about 215 at this point. I can live with that, if need be later I'll bring the temperature up and finish the cook at a higher temp.
Right now, with a log time of 47 minutes the smoker is still purring along at 215. So 35 minutes later the temperature is still where it was when I put the meat on.
So last night I rubbed two pork butts, they are both about 8 pounds. Sorry, no pics at that point.
Today after work I started prepping the smoker. I cooked ribs last and had filled it up with fuel. When I looked today I saw I had plenty of fuel so I didn't add any. I shook the ash out, cleared out the center and prepared to light it. In the center you can see the size of the paraffin wax block.
Once the fire was lit I went inside and started getting the butts ready. I smothered them in mustard and added more rub on top of that.
By now the paraffin wax has completely burned, so it's time to prep the smoker. I put my smoking stone in, put a drip pan above it (I catch the drippings, I don't put water in it) sitting on one of these racks and put two racks on top to set the pork butts on. I've found that my bear claws go right under and hook these racks perfectly, leaving me with a solid grip on the meat when I need to move it.
I also set the chimney and damper where I want them.
Once I've ran my probes I check the temperature of the smoker and see if I'm over 200, and it's usually there by now. After looking I see it's running over 200 so I put the butts on.
I did move them farther apart after taking the picture. I came in and gave them about 5 minutes before capturing a picture of the temperatures.
She seems to have settled in about 215 at this point. I can live with that, if need be later I'll bring the temperature up and finish the cook at a higher temp.
Right now, with a log time of 47 minutes the smoker is still purring along at 215. So 35 minutes later the temperature is still where it was when I put the meat on.
