- Jul 11, 2017
- 10
- 10
Just fired up my smoker for the 2nd time today since I bought it to make some pulled pork. I saw the temp fluctuations with my first usage, but this is ridiculous.
I turned on the smoker an hour before I wanted to add the meat (three 7-8 pound pork butts). During this warm-up time, I also put the water pan in with a nice amount of the apple cider "brine" that the pork butts sat in overnight so that it could warm up too.
Then the pork butts sat out for that hour, while I finished applying a bit of rub to them, and so they weren't 38F when going into the smoker and kicking the temp swing cycle like last time.
Well, now I am seeing something completely different.
I have had it set at 225F since the start, and 3 hours after starting it up (2 hours after the meat went in), it is temp spiked 298F!!! What the heck? I excepted a little dip and spike as the cooler meat went in, but almost 300F?!!?!
Below is a picture from my phone a few minutes later after I opened the top vent a little more (letting some heat out, but also some of my smoke).
The internal temperature of the meat is going to be hit a lot sooner than the 8 hours I want this pork in the smoker for... I guess at this point, it is probably close to being done with the smoke phase anyway, so the more open top vent is how I will have to regulate the temp down, but I would have thought that when the internal sensor hit 215F it would coast a little to maybe 250F and go back down. Just really surprised by almost 300F.
I turned on the smoker an hour before I wanted to add the meat (three 7-8 pound pork butts). During this warm-up time, I also put the water pan in with a nice amount of the apple cider "brine" that the pork butts sat in overnight so that it could warm up too.
Then the pork butts sat out for that hour, while I finished applying a bit of rub to them, and so they weren't 38F when going into the smoker and kicking the temp swing cycle like last time.
Well, now I am seeing something completely different.
I have had it set at 225F since the start, and 3 hours after starting it up (2 hours after the meat went in), it is temp spiked 298F!!! What the heck? I excepted a little dip and spike as the cooler meat went in, but almost 300F?!!?!
Below is a picture from my phone a few minutes later after I opened the top vent a little more (letting some heat out, but also some of my smoke).
The internal temperature of the meat is going to be hit a lot sooner than the 8 hours I want this pork in the smoker for... I guess at this point, it is probably close to being done with the smoke phase anyway, so the more open top vent is how I will have to regulate the temp down, but I would have thought that when the internal sensor hit 215F it would coast a little to maybe 250F and go back down. Just really surprised by almost 300F.
